Domaine Peyre Rose : Oro 2004

Tasting Characteristics and Tips for the Oro 2004 from Domaine Peyre Rose

Tasting

Color
The wine displays a deep yellow hue with intense golden highlights, reflecting its long maturation.

Nose
The nose is powerful and complex, revealing floral aromas alongside notes of candied fruit. With aeration, hints of hazelnut and dried fruits emerge, enhanced by subtle touches of honey and garrigue herbs.

Palate
On the palate, the wine charms with its creamy roundness and silky texture. Yellow-fruit flavors come through fully, supported by a fine mineral tension that brings freshness and balance. The finish—remarkably long and persistent—unfolds herbal and resinous notes that extend the tasting experience.

Food and Wine Pairings

This white wine is an ideal match for poultry with cream and morel mushrooms, a scallop risotto, or aged Comté. It also pairs beautifully with fish in sauce or spicy seafood-based dishes.

Serving and Cellaring

It is recommended to decant the Oro 2004 at least one hour before serving to allow its aromas to fully express themselves. The ideal serving temperature is between 12 and 13°C.

An exceptional Languedoc white patiently matured at Domaine Peyre Rose

The Estate

Founded in 1988 by Marlène Soria, the Domaine Peyre Rose spans around twenty-five hectares on the hills above Saint-Pargoire, between Béziers and Montpellier, in the heart of Languedoc. After leaving her career in real estate, Marlène Soria began clearing the garrigue as early as 1980 before planting her first vines in 1982. Certified organic, the estate is renowned for its singular philosophy of extended maturation, releasing its wines only after many years of aging. Now supported by her son since 2012, Marlène Soria continues an artisanal, patient approach that has earned the estate international acclaim and cult-producer status.

The Vineyard

The Oro 2004 comes from plots located on the heights of Saint-Pargoire, in the Coteaux du Languedoc appellation. The white vines, totaling around two to three hectares of the estate, are grown on clay-limestone hillside soils. The Mediterranean climate, marked by hot, dry summers, promotes optimal grape ripening. Farmed organically, the vineyard benefits from deliberately very low yields—around 14 to 15 hectoliters per hectare—resulting in grapes of exceptional concentration. Harvesting is done by hand, with a rigorous selection of plots.

The Vintage

The 2004 vintage resulted in an extremely limited production. Climatic conditions made it possible to obtain grapes at optimal physiological ripeness, delivering both concentration and balance.

Winemaking and Aging

After direct pressing, the Oro 2004 fermented naturally with indigenous yeasts, without strict temperature control. The wine was then aged for around ten years in large wooden vessels and stainless-steel tanks, with extended lees contact. After bottling, it continued to mature at the estate for several more years. This cuvée was only released in 2019, fifteen years after the harvest, in keeping with the estate’s philosophy of releasing wines only once they have reached full maturity.

Grape Varieties

Rolle (70%), Roussanne (25%), Viognier (5%)