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Mas Des Bressades Blanc 2023

Mas Des Bressades Blanc 2023

Regular price $31.00 AUD
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Description

Mas Des Bressades Blanc is a vibrant and expressive white wine from the Costières de Nîmes appellation in the southern Rhône Valley of France. Made from a blend of Roussanne, Marsanne, Viognier, and Grenache Blanc, this wine offers a harmonious balance of ripe fruit, floral notes, and a fresh minerality. On the nose, it presents aromas of peach, apricot, and honeysuckle, with subtle hints of citrus and almond. On the palate, it is medium-bodied, with a silky texture and flavors of stone fruit, tropical fruit, and a touch of honey, leading to a crisp, mineral-driven finish.

*Every effort is made to ensure the current vintage is accurate, however variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Wine Details

Type: White Wine
Style: Aromatic, Medium-bodied White
Grape Varietals: Roussanne, Marsanne, Viognier, Grenache Blanc
Taste Like: Like Rhône-style Chardonnay, but with more floral and stone fruit notes, and a softer, more rounded texture.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Costières de Nîmes AOC
Region: Rhône Valley
Region Location: Southeastern France
Country: France
Terroir: The vineyards are located on stony, limestone-rich soils in Costières de Nîmes, which lends a distinct minerality and fresh acidity to the wine. The Mediterranean climate provides the warmth needed to fully ripen the grapes, enhancing their rich, fruity character.
Aging: Fermented and aged in stainless steel tanks to preserve the wine's fresh fruit and floral aromas while maintaining a clean, mineral finish.
Farming: Sustainable farming practices are employed to maintain the natural health of the vineyards and the surrounding environment.
Serving Temperature: 10-12°C – Serve slightly chilled to enhance the wine's aromatic intensity and balanced acidity.

Winery

Mas Des Bressades is a renowned estate in the Costières de Nîmes region, known for producing high-quality Rhône-style wines. With a focus on traditional winemaking and sustainable practices, the winery crafts wines that highlight the unique terroir of the region, balancing ripe fruit with elegance and freshness.

Food Pairings

Seafood: Perfect with grilled sea bass, prawns, or crab cakes.
Roast Poultry: Complements roast chicken, turkey, or duck with herbs.
Pasta: Pairs beautifully with delicate pasta dishes such as seafood linguine.
Vegetarian: Ideal with vegetable gratin, ratatouille, or a fresh green salad.

Cheese Pairings

Brie: The wine's floral notes and stone fruit flavours balance the creamy, buttery texture of Brie.
Reblochon: The rich, nutty flavors of Reblochon complement the wine's aromatic and textured profile.
Comté: The nutty, savoury character of Comté enhances the wine's silky texture and honeyed flavours.
Goat Cheese: The tangy freshness of goat cheese matches well with the wine's bright acidity and floral undertones.

Recipe

Brandade de Morue (Provençal Salt Cod Purée)

This creamy, garlicky salt cod purée, a classic dish from southern France, pairs beautifully with the floral, stone fruit, and citrus notes of this Rhône white. The wine’s bright acidity and round texture balance the richness of the dish for a perfect harmony.

Ingredients (Serves 4-6):

  • 400g salted cod (bacalao), soaked in water for 24 hours, changing the water 3-4 times
  • 500ml whole milk
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 3 tbsp extra virgin olive oil
  • 100ml heavy cream
  • 1 lemon, zest and juice
  • Freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish
  • Toasted baguette slices, for serving

Instructions:

  1. Prepare the Cod: After soaking for 24 hours, drain and rinse the cod. Place in a saucepan with milk and bay leaves. Simmer over low heat for 10 minutes until the fish flakes easily. Remove the cod and discard the bay leaves, reserving the milk.
  2. Mash the Cod: In a bowl, flake the cod into small pieces, removing any bones or skin.
  3. Infuse the Flavour: In a pan, gently heat the olive oil and garlic for 1-2 minutes until fragrant but not browned. Add the flaked cod and stir.
  4. Blend into a Purée: Gradually add the reserved warm milk and cream while mashing or blending until smooth and creamy.
  5. Season and Finish: Stir in lemon zest and juice, season with black pepper, and mix well.
  6. Serve: Garnish with fresh parsley and serve warm with toasted baguette slices.

The floral aromatics and crisp acidity of this Rhône white enhance the delicate salt cod, while its rounded mouthfeel complements the creamy texture of the brandade, making for an elegant and well-balanced pairing.

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