Mourvèdre is a fragile grape variety, with its slow and long maturation and late harvest, it needs a lot of sun, really a lot! It fears rain and cold! So at Viranel, on the limestone terraces of the domaine, it had all the conditions required to be an excellent wine.
100% mourvèdre in this Pépite, which offers a lot of potential with aromas of spices and black fruits. With its character, it will be excellent served around 16 or 17°, to warm up quietly in the glass, associated with winter fleshy dishes, good dishes in sauce or game. It will be the perfect addition to your festive meals for the end of the year.
Its little sister 100% carignan has been so appreciated that it’s out of stock, so it’s time to enjoy this mourvèdre Pépite whose balance will delight your taste buds!
The professional’s opinion…
“Like all Viranels, he has temper! He deserves to be at your table for the pleasure of all!”
Arnaud, you tell us the story of the mourvèdre at Viranel?
How did this grape variety come to the estate from Spain?
“Once widespread throughout the South of France, it gave up a lot of land during the first half of the century to Grenache. But the trend was reversed in the 1970s. As mourvèdre needs all the sunshine of our region to reach maturity, what could be more natural than to find it on our hillsides. In addition it’s classified recommended in Languedoc! It’s an integral part of the history of the Domaine Viranel.”
What are the characteristics of this Pépite?
“We are playing on the other side of its image, which is its strength and structure, because on our limestone soils, with controlled yields, it finally reveals itself with a lot of delicacy and elegance.
Of course, the winemaking methods play a big part in this because we don’t force the extraction, as well as its maturing, which will allow us to refine the tannins and not to bodybuild them”.
A little anecdote?
“During a walk in the mourvèdre vineyards, Nicolas’s son Gabin was using his metal detector and he discovered an object that we can’t talk about here! That’s also the history of the estate, little surprises at random during the walks on the Viranel estate.”
According to you, which recipe to accompany this Pépite?
“A good pepper steak, partridge or moussaka.”
The recipe tip to serve with this Pépite?
The Moussaka for 6 people from John!
Cut 4 to 6 eggplants into slices, salt and let it drain for 1 hour. Cut the potatoes into slices and place them in boiling water for 5 minutes. After draining them, place them in the bottom of your oiled dish. Fry the onion and 3 chopped cloves of garlic in a little oil. Then add 500 g of minced meat. Add 2 cans of tomatoes, the concentrate, the parsley, the seasoning and the stock cube in 5 cl of water. Leave to simmer for 30 minutes. Brown the eggplant slices in olive oil on both sides. Drain them carefully on absorbent paper. Preheat the oven to 210°C. Place a layer of eggplants on top of the potatoes, a layer of meat, a layer of tomatoes and so on. Prepare a sauce with 30 g of butter, 30 g of flour and 50 cl of milk. Add 2 egg yolks off the heat and 100 g of grated Gruyère cheese. Then add the 2 egg whites beaten until stiff. Add the sauce to the last layer. Place the dish in the hot oven for 45-60 minutes. Sit down and enjoy with a glass of Pépite!
And to order?
Nothing is easier, just click on this link
Pépite, the essential steps
Bottling of the cuvée Pépite
Bottle labelling Pépite of Viranel
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