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“The Noses” of Oenology and Perfumery

Contributor blog post by Victoria Koning @Mirabeau Wine

During our visit to the Fragonard perfume factory in Grasse, we were quite impressed by the similarities between creating perfumes and creating wines. It’s especially poignant in the art of blending Provence rosés, which is incredibly technical to make.

Our oenologists can sometimes taste up to 2 or 3 hundred different tanks of freshly fermented wine, and will meticulously identify which ones are perfect for our blends.

…Continue reading here to understand more about the incredible talent required by “Le Nez” or “The Nose” in perfume production. To produce a smooth well-balanced wine trained oenologists use their senses in a similar fashion. Victoria shares details from their factory tour of Fragonard in Grasse.

Via:: Mirabeau Wine

      

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Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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