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Limoux Blanc 2019 - Domaine de Baronarques
Domaine de Baronarques

LIMOUX BLANC 2019 - DOMAINE DE BARONARQUES

  France / Burgundy
€59.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

A wine that has graced royal tables and some of the world’s most prestigious restaurants.

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Why do we love it?

Limoux Blanc 2019 from Domaine de Baronarques bears the Rothschild signature and introduces us to an undercover region—Limoux—that we didn’t know we needed so much. Fruity but not excessive, creamy yet with vibrant acidity; it has earned 95 points from James Suckling, and sources confirm it has appeared in royal tables and renowned restaurants worldwide!

Domaine de Baronarques belongs to the Rothschild family, which rarely leaves Bordeaux (Château Mouton Rothschild) to invest elsewhere. The Rothschild dynasty has deep roots in the wine world and a reputation for its dedication to perfection. In Limoux, Languedoc, the estate has a history tied to the renaissance of the region. After its acquisition by the Rothschilds in 1998, the teams behind Mouton and Opus One took charge to elevate it to the level of the world’s top estates and showcase the potential of its terroir.

Limoux Blanc 2019 Domaine de Baronarques consists of 96% Chardonnay and 4% Chenin Blanc, the latter added for the first time to enhance the wine’s acidity. Fermentation took place in French oak barrels, followed by 8 months of aging on the lees in a mix of barrels (one-third new, one-third one-year-old, one-third two-year-old). This technique gave the wine complexity, balance, and a refined structure that opened doors to top restaurants and official dinners of the Prince of Monaco!

Limoux Blanc 2019 Domaine de Baronarques combines the freshness of fruit with the elegance of oak, offering a tasting experience that evolves beautifully in the glass and rewards those seeking something truly special!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

On the nose, acacia and jasmine flowers dominate, while citrus notes such as lemon, lemon zest, and dried orange peel enhance its character. White peach, quince, verbena, white pepper, and ripe pear are framed by hints of honey and brioche.

On the palate, it has medium body with medium (+) acidity and a creamy texture. Flavors of lime, grapefruit, honeysuckle, nutmeg, and white peach blend with a subtle minerality. Notes of brioche, hazelnut, and toasted bread add complexity.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13.5%
Origin Languedoc, France
Variety Chardonnay, Chenin Blanc
Aromas acacia, jasmine flowers, lemon, lemon zest, orange peel, white peach, quince, verbena, white pepper, ripe pear, honey, brioche
Bottle Size 750ml
Barrique 8 months
Serving temperature 12-14°C
Aging 5 years
Closure Cork
Organic No

LIMOUX BLANC 2019 - DOMAINE DE BARONARQUES

PAIR IT

Pair it with roast turkey, oven-baked pork with orange, or sea bass with lemon sauce.

Pork with quince and carob syrup

  • 1 Kg pork leg or shoulder
  • 4 quinces
  • 50 gr butter
  • 100ml olive oil
  • 200 ml red wine
  • 150 ml carob syrup
  • 1 large onion (finely chopped)
  • 1 tbsp. coriander seeds grounded
  • 150 gr flour
  • 20 gr tomato paste
  • 50 gr brown sugar
  • juice from an orange
  • Salt
  • Pepper

 

Cut the quinces in quarters, clean and cut each piece in 3 smaller pieces. Put them in a non-stick pan and sauté them lightly with butter. Pour in the orange juice and add 200 ml of warm water, cover the pan with a lid and simmer the quinces for about 30 minutes, until they are tender. Sprinkle with sugar, and leave them for 10 minutes to caramelize over the heat. Leave them aside until the pork is ready.

Cut the pork into large cubes, season them and dust them with flour. Skip the excess of flour. In a large saucepan, heat up the olive oil and sauté the meat well from all sides until it is well browned. Add the chopped onion, continue sauteing until it is glistening and slightly softened. Add the tomato paste and the coriander, sauté lightly and pour in the wine. Pour 200 ml of warm water and let the meat boil for about 1½ hours. If the liquids have been saved in between and the meat has not been done yet, add some warm water. Then put the quinces over the meat with the juice and simmer at low temperature for about 10 minutes to mix their flavors. Rotate the pot, but do not stir the food, because the quinces will melt. Add the carob syrup the last 5 minutes. Remove the food from heat, let it sit for 5 minutes and serve. 

 

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