"Ce vieux qui a des gouts de jeune"
The Bourrel family inaugurated this solera of overripe, old-vine Macabeu grapes in 2005. Grapes are harvested by hand at 254 g/l residual sugar and, placed into the first of three barrels, are allowed to slowly ferment to dryness. Subsequent elevage in the partially-filled barrels creates an oxidative environment; bottled at an average of six years of age, the ‘Démon de Midi’ (noonday demon) takes on notes of almond, garrigue honey and leather, with a touch of salt emerging at the finish.
Extremely versatile, the wine can be enjoyed as an aperitif; with all manner of tapas and cheeses; and as a digestif. Shelf-stable, it should be served lightly chilled or at cellar temperature.
The Bourrel family inaugurated this solera of overripe, old-vine Macabeu grapes in 2005. Grapes are harvested by hand at 254 g/l residual sugar and, placed into the first of three barrels, are allowed to slowly ferment to dryness. Subsequent elevage in the partially-filled barrels creates an oxidative environment; bottled at an average of six years of age, the ‘Démon de Midi’ (noonday demon) takes on notes of almond, garrigue honey and leather, with a touch of salt emerging at the finish.
Extremely versatile, the wine can be enjoyed as an aperitif; with all manner of tapas and cheeses; and as a digestif. Shelf-stable, it should be served lightly chilled or at cellar temperature.
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