St. Jean de Minervois Muscat NV

St. Jean de Minervois perches at an altitude of 1000 feet above the plain of Minervois. Vineyards go in every direction — the only source of wealth for the people of this plateau. In the heart of this wild landscape everything is white, powdered by the dust from lunar landscape of stony limestone which gives Muscat “petit grain” its unique character.

Eighty-four percent of the tiny Muscat St. Jean de Minervois’ appellation’s output is produced by the Val d’Orbieu mega-cooperation — so much so that they don’t even bother to list a producer name on the label. Crafted from 25 hectoliter per hectare yields, this lovely aperitif wine offers aromas reminiscent of cherries, raspberries, and candied orange peels. It has excellent focus, a flavorful (primarily raspberries) character, and is extremely well-crafted in an elegant style. Drink it over the next 2 years.

A really nice, late-harvest style wine, with nutty, spicy, peachy aromas and flavors that linger on the finish. Quite sweet and smooth. 7,000 cases made.

Intoxicating perfume of candied oranges and apricots, thick, rich, sweet, medium-bodied, moderately sweet flavors; a delicious after-dinner drink meant to be consumed within one year.

A blast of fresh fruit and plenty of richness make this a satisfying sweet wine. Vivid apricot, banana and almond flavors give it depth and appeal.

This is a full-bodied white that has a lot of personality and certainly stands out in the crowd. Super-charged and incredibly intense, but well proportioned and delicately built at the same time. With its honeyed peach and apricot flavors, this off-dry, sweet Muscat would make a perfect end to any meal or day.

Like its dry sibling, sweet, fragrant Muscat is one of France’s least known treasures — at least for Americans. This excellent N.V. Muscat St.-Jean Minervois reveals an intense bouquet (honeyed peaches, apricots, and flowers), vibrant, rich fruit, full body, and an off-dry, luscious finish. Sweet Muscats are superb wines to drink as aperitifs, or, as many knowledgeable European gourmets do, with sautéed foie gras.