Mainly within the Parc Regional du Luberon, which is equidistant from Avignon, Aix-en-Provence and Manosque.
The average altitude of the vineyards is 300 metres/1000 feet above sea-level, and the grapes are harvested relatively late.
Old alluviums mixed with flat and rounded stones, and with some chalk marl and clay.
The grapes are lightly crushed, then pressed in a pneumatic press, prior to clarification of the must and cool fermentation.
This takes place in vats for 90% of the blend, with 10% fermented in new oak barrels with lees-stirring.
In stainless steel tanks until the month of January, when the wine is bottled after fining.
Appearance : bright pale yellow with hints of green.
Nose : green fruit, corn and hazel-nuts.
Palate : soft, balanced and deliciously aromatic.
At 08°C/46°F, with hors-d’oeuvre, or cold dishes of meat or fish, or as an aperitif.
Blanc 2006 - BEST VALUES Forward and very likable, with lots of peach and pear fruit backed by a round, creamy finish. Grenache Blanc, Bourboulenc, Ugni Blanc and Roussanne.
Wine Spectator Magazine May 31 2007
Blanc 2006 - Robert Parker - 87 points For starters, the bargain hunters out there should check out the screw cap-finished 2006. La Vieille Ferme white, a wonderful blend of Viognier, Vermentino (called Rolle in southern France), and a few other grapes. Crisp, elegant, fresh, with notes of lemon skin intermixed with orange rind and a bit of grapefruit and some other tropical fruit, it is dry, fruity, and delicious.
'This is a wine for those who want great quality and delicious drinking...'
Robert M. Parker : The wine advocate
'Buy it in magnum for parties'
The new york times
'A pleasure to taste something you know that's good... This is a great and excellent value'
Decanter
'La Vieille Ferme is producing exhuberant and delicious wines.'
