Domaine de la Rectorie : L'Argile 2025

Characteristics and tasting notes for "L'Argile" 2025 from Domaine de la Rectorie

Tasting

Colour
The colour reveals a golden hue, enhanced by brilliant green highlights and a beautiful visual density.

Nose
Complex and distinctive, the nose exudes aromas of ripe white fruits, such as peach and pear, mingled with candied citrus. The whole is heightened by iodized, aniseed and floral notes, complemented by a delicate brioche touch.

Palate
The attack is full and generous, revealing a velvety texture. The palate seduces with its density, richness and deep minerality, perfectly balanced by a lovely saline tension and a hint of noble bitterness. The finish is long, persistent and refreshed by marine nuances.

Food and wine pairing

This white wine pairs wonderfully with fish in sauce or grilled, seafood and shellfish. It also goes very well with white meats, a summer salad, tapas or hard cheeses such as sheep's milk tomme.

Serving and cellaring

For an optimal tasting of this 2025 vintage, it is recommended to serve this wine at a temperature between 10 and 12°C. Opening it half an hour before serving, or even decanting it, allows its full aromatic complexity to be released. This age-worthy wine will continue to evolve favourably until around 2033.

The richness and salinity of a great white wine from Collioure

The estate

Located in the Roussillon wine region, the renowned Domaine de la Rectorie was officially founded in 1984 by brothers Marc and Thierry Parcé, although the family's winemaking history dates back to the early 20th century. Today, the estate is run by Thierry Parcé and his son Jean-Emmanuel. This roughly 34-hectare estate stands out for its environmentally friendly approach, with a gradual conversion to biodynamic farming and the use of animal traction. It has played a pioneering and fundamental role in the rise of the region's great dry white wines.

The vineyard

This Collioure wine comes from a unique mountain vineyard, planted in terraces on steep slopes overlooking the Mediterranean Sea. The vines, averaging 80 years old, sink their roots deep into poor soils dominated by schist. This unique terroir, swept by the wind and cooled by sea spray, is cultivated by hand with very low yields to ensure optimal aromatic concentration.

Winemaking and ageing

After hand-harvesting, the grapes undergo direct pressing without destemming, followed by an overnight cold settling process. Fermentation then takes place in barrels. The wine benefits from ageing on lees for around eight months, with daily lees-stirring during fermentation, then weekly until December, before bottling in spring.

Grape varieties

90% grenache gris
10% grenache blanc