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The tasting |
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Bright golden yellow. |
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Intensely complex and expressive with aromas of aniseed, acacia flowers and hawthorn underscored by citrus notes. |
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This wine has a round, fresh palate with slightly lemony flavours and toasted nuances on a smooth finish. |
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The sommelier's advice |
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Serve at 10 to 12°C. |
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Grilled prawns, grilled chicken with lemon sauce, strawberry tartare with basil and lime. |
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From now until 2027 |
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The estate and the wine |
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Recently featured in the RVF Guide — France’s leading wine publication — Domaine Alary has been making waves with a series of charming, organically grown cuvées, praised for their honesty, vibrant fruit-driven aromas, and finesse.
Since returning to the family estate in 2016, following a winemaking journey through the Southern Hemisphere, Jean-Étienne Alary has propelled this historic Cairanne estate to new heights.
His work is now widely acclaimed, with red wines known for their powerful yet polished texture, offering immediate enjoyment, and beautifully crafted whites that are pure, precise, and impress with their mouthwatering persistence and mineral-driven length. |
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A blend of old-vine Clairette and Bourboulenc planted on south-facing clay hillside soils, 2022 Cairanne Jean de Verde White delivers a vibrant expression of Mediterranean flavors. The nose is lifted and fresh, with notes of anise, acacia blossom, hawthorn, citrus zest, and white stone fruit, all carried by a striking intensity and brightness. The palate is both round and lively, with a delicate citrus lift and a spiced undertone of vanilla and almond, beautifully enhanced by partial aging in oak barrels — adding depth without overpowering the wine’s finesse. The finish is long, silky, and elegant, stretching out the wine’s impressive structure and concentration. This is a white wine made for the table — perfect with grilled prawns, roast chicken with pesto, or baked fish. Awarded 94/100 by the Parker Guide. |
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Hand harvested at the end of August. Pressing of whole grapes. Fermentation in stainless steel vats and demi-muids. Aged for 8 months in stainless steel vats and demi-muids. |
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AWARDS |
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Robert Parker: 94/100 |
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