# Le Bijou de Sophie Valrose Sauvignon Blanc (2023)

- **Producer:** Bijou Wine
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Languedoc-Roussillon, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** tomato leaf, gooseberry, grapefruit, grass

## About this wine

Le Bijou de Sophie Valrose Sauvignon Blanc is a 2023 vintage white wine from the Coteaux de Béziers appellation in Languedoc-Roussillon, France, produced by Bijou Wine. The wine is made from 100% Sauvignon Blanc grapes. The 'Sophie Valrose' range is inspired by the legend of Sophie Valrose, symbolizing women's historical struggle for recognition in the wine industry. Bijou Wine is known for its award-winning wines from the South of France and its commitment to sustainable viticulture. This particular Sauvignon Blanc is noted for its layered complexity, achieved through a unique tri-harvesting technique, and a distinct minerality influenced by its coastal vineyard location near oyster farms.

## Interesting facts

- Tri-harvesting method layers freshness, texture, and complexity.
- Vineyard proximity to oyster farms enhances minerality.
- Named in honor of women's fight for recognition in wine.
- Bijou Wine emphasizes sustainable farming practices.

## Food pairing

The wine's crisp acidity and subtle salinity cut through the richness of seafood and creamy sauces, while its aromatic profile complements herbaceous and citrus notes in dishes. The minerality echoes the brininess of oysters.

## Wine making process

Le Bijou de Sophie Valrose Sauvignon Blanc is produced using grapes from sustainably farmed vineyards. The winemaking process involves hand-selection of grapes, which are picked at night. A distinctive tri-harvesting method is employed, gathering grapes at different ripeness levels to contribute to the wine's complexity. Following harvest, the grapes undergo destemming and gentle direct pressing with minimal skin contact. The juice is then fermented cool (13-16°C) for three weeks in stainless steel tanks using indigenous yeasts, a technique chosen to enhance aromatic qualities. After fermentation, the wine is stabilized and filtered before bottling.