# Excellence Blanc (2023)

- **Producer:** Domaine Saint-Georges d'Ibry
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay, Sauvignon, Muscat, Viognier
- **Region:** Languedoc-Roussillon, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €13
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** asparagus, lemon, boxwood, nettle, smoke

## About this wine

Domaine Georges d'Ibry Excellence Blanc 2023 is a white wine from IGP Côtes de Thongue in Languedoc-Roussillon, France. It is a blend of 40% Chardonnay, 40% Sauvignon, 10% Muscat, and 10% Viognier. The wine is produced by Domaine Saint-Georges d'Ibry, a family-owned estate with a history spanning six generations since the mid-19th century. The vineyards are located in Abeilhan and benefit from a Mediterranean climate and diverse terroirs, including marine sediments, limestone, and gravel. The winemaking philosophy at Domaine Saint-Georges d'Ibry combines tradition with modernity, emphasizing environmental respect. The 'Excellence Blanc' cuvée is a careful selection and blend of the estate's white grape varieties.

## Interesting facts

- A blend of Chardonnay, Sauvignon, Muscat, and Viognier creates a complex aromatic profile.
- The estate's vineyards are situated on varied terroirs, including ancient marine sediments.
- The 'Excellence Blanc' cuvée has previously earned medals at respected wine competitions.
- This wine is crafted by a family estate with over 150 years of winemaking history.

## Food pairing

The wine's medium-full body and integrated acidity can complement richer seafood dishes, while its subtle fruit sweetness can balance the saltiness of shellfish. Citrus and herbal notes in the wine can echo or contrast with similar elements in the food.

## Wine making process

The winemaking process for Domaine Georges d'Ibry Excellence Blanc 2023 involves a careful blend of four white grape varieties: Chardonnay, Sauvignon, Muscat, and Viognier. Vinification for the Viognier component is carried out in stainless steel tanks at low temperatures to preserve fruit character. The wine is typically bottled in late November or early December after the harvest. The estate's approach combines traditional winemaking methods with modern techniques, guided by a philosophy of environmental respect.