Puech Noble Blanc 2021

Puech Noble Blanc is an elegant and mineral-driven white wine from the Languedoc region of France. Made from a blend of Roussanne, Marsanne, and Grenache Blanc, it showcases aromas of peach, apricot, and citrus, with hints of honeysuckle and wet stone. The palate is medium-bodied with lively acidity, a creamy texture, and a crisp, refreshing 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.

Type: White Wine
Style: Medium-bodied, Aromatic
Grape Varietal: Roussanne, Marsanne
Tastes Like: Comparable to a Rhône white, with notes of pear, honey, and wildflowers, finishing with a creamy texture and a touch of minerality.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Languedoc, France
Terroir: Limestone and clay soils
Aging: Stainless steel
Serving Temperature: 10-12°C

Puech Noble is a boutique winery in Languedoc, France, dedicated to crafting wines that express the unique terroir of the region. Their Blanc is a refined example of Languedoc's potential for producing exceptional white wines.

Seafood: Grilled lobster, seared scallops, or seafood risotto.
Poultry: Lemon-herb roasted chicken or turkey breast.
Vegetarian: Roasted cauliflower or asparagus salad.
Meat: Light pork dishes or veal medallions.

Brie: Soft and creamy, balancing the wine's acidity.
Goat Cheese: Tangy and fresh, complementing the wine's minerality.
Pecorino: Salty and nutty, enhancing the wine's depth.
Comté: Nutty and savoury, pairing beautifully with the wine.

Seared Scallops with Herb Butter

Ingredients:

• 12 large scallops
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Pat scallops dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown.
3. Remove scallops and reduce heat. Add butter and garlic to the skillet, stirring until fragrant.
4. Drizzle butter over scallops and garnish with parsley. Serve warm with lemon wedges.

Tip: Pair with a fresh green salad or roasted vegetables.