Anne Pichon Vin de Pays du Vaucluse Viognier

Anne Pichon Vin de Pays du Vaucluse Viognier

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An expressive nose, with an aromatic palate of lime, grapefruit and mandarin. The attack is rich and expressive, with notes of white peach, apricot and...

An expressive nose, with an aromatic palate of lime, grapefruit and mandarin. The attack is rich and expressive, with notes of white peach, apricot and ripped exotic fruits. It offers an exceptional freshness and an intense minerality.

About the producer

Anne and Marc Pichon purchased Domaine le Murmurium in the Cote de Ventoux village of Mormoiron. Comprised of 15 hectares of old vines on prime terroir adjacent to Chateau Pesquie, Murmurium is derived from Latin, meaning "The Buzzing Song of Bees," an old estate name. Anne Pichon and her late husband, Marc Pichon, started an agrarian-bohemian life together in the 1990’s when they moved into an abandoned farm house at the base of Mont Ventoux. The began to resurrect the a defunct domaine called Murmurium, meaning “the buzzing song of bees.” And while the 15 hectare vineyard was in poor shape, the site was properly organic for many years leading up to Anne and Marc’s stewardship. Today, Anne produces no more than 40 barrels of wine for T. Edward along with her sister-in-law Véronique who manages the commercial affairs. The wines themselves are named “Sauvage” inspired by the Pichons’ respect for and attachment to nature. The micro-climate Anne Pichon’s vineyard is dry, with cool, manually tilled soils that retain moisture when it rains. And because of the Mistral that sweeps up from the hills below, fruit is less susceptible to rot and disease, providing and ideal environment for organic viticulture. Employing careful vineyard management, low yields and late harvesting, Pichon hand-harvests and destems all of the fruit. Reds are vinified in small 50 HL cement tanks or stainless steel, at low temperature to achieve a long maceration and two gentle pump overs daily, with additional manual punch downs if necessary. The fermentations extend 3 to 4 weeks with a slow progressive increase in temperature to extract a very fine tannin structure. The malolactic fermentation and ageing take place partly in oak barrels but mostly in cements tanks. White wines are made from only a light pressing of first run juice and vinified in stainless steel tanks with strict temperature control to maintain a balance of ripe fruit and freshness.