CHÂTEAU MINUTY 281
Château Minuty 281 is a rosé made from a clonal selection of Grenache grapes aged an average of 25 years and influenced by the Domaine's maritime terroir.
THE STORY
This cuvée, created in 2015, is the latest Minuty rosé. Why 281? A nod to the blue Pantone number used to decorate the bottle. This intense blue pays homage to the Mediterranean Sea, whose proximity influences and optimizes the quality of Minuty's vineyards every day. 281 is also inspired by the visionary and revolutionary ambition of Etienne Matton, father of Jean-Etienne and François. Back in the 70s, he created a selection of Grenache clones exclusive to the estate, from which the best parcels reserved for Cuvée 281 are grown today. This rosé pays tribute to the family heritage and the Minuty terroir.
THE METHOD
A parcel-by-parcel selection of the estate's three great terroirs presides over this cuvée. To the Grenache from a single clone have been added the Château's beautiful Syrah grapes to bring those spicy, peppery notes to the finish. Like the rest of the estate, the grapes are grown under HVE (Haute Valeur Environnementale) certification, with grassing adapted to the soil type and exposure. The grapes are harvested by hand, an essential yet rare requirement for preserving their absolute integrity.
THE FLAVOUR
A pale pink color for this wine with ample aromas. On the first nose, a variation of citrus, exotic fruit and white currant notes. Next, an aromatic bouquet unfolds with complex aromas of white-fleshed fruit and vine peaches, with iodine and spicy notes such as white pepper. This is followed by a delicate, fresh palate that is full-bodied and straightforward.
THE EXPERIENCE
A cool serving temperature, between 10° and 12°, is recommended to accompany tasty dishes. Shellfish of great origin, such as grilled lobster, lobster cooked in a banana leaf, or cooked dishes such as scallop risotto. It can also accompany spicy dishes, such as Peking duck with its sweet-and-sour notes, veal curry or delicious grilled yakitori. Ideal with summer salads such as lobster and avocado with grapefruit wedges. Refined red fruit desserts.
