Description

The Buissonnier from Erwan Masse is a fresh, saline and slender version of the Clairette. A very light color, aromas of orchard fruits (apricot, peach) and their white (hawthorn, linden), the wine benefits above all from a good acidity which makes it an ideal candidate for an asparagus risotto or a fillet of grilled sea bass with fennel.

Do you know the Clairette?

Immediately associated with La Clairette de Die, this grape variety is however not for the exclusivity of this appellation. Of southern origin, it is logically found in many appellations of the Mediterranean basin: Clairette de Die, Clairette de Bellegarde, Clairette du Languedoc, Côtes du Rhône, Provence, Bandol, etc.

The Clairette is a rustic grape variety very well adapted to drought and Mediterranean climatic conditions. It is very resistant to diseases and pests. Easy to grow, La Clairette adapts well to all types of wines, dry or soft, still or effervescent. Its conical clusters are medium in size. The berries are white or pink, and the flesh is particularly juicy. The clairette adapts to calcareous soils, dry and not very fertile. Clairette is now grown on about 2,000 ha (compared to 15,000 in the late 1950s). It can be vinified alone as well as combined with other grape varieties. (source: Figaro Vins).

The estate

You may not yet be familiar with Erwan Masse, but his name will soon be on the lips of Rhône wine enthusiasts. Established in 2017, his estate is located in Sarras in the Ardèche, within the Saint-Joseph appellation. The 3.5 hectares of Syrah, Grenache, Viognier and Marsanne are situated on a plateau at an altitude of around 350 metres. The shallow granite soils allow for slow ripening, moderate alcohol levels and lovely acidity. Erwan Masse’s wines (L’invitation, Marsanne, Parenthèse, La Robe Rouge, Saint-Joseph) are simply luminous and precise, prioritising fruit and finesse over extraction or excessive ageing.

From organic farming to agroforestry

Although the organic certification process began in 2021, the vineyard has been managed using organic farming methods from the outset. The soil is sown with cover crops, and the rows are weeded mechanically. On the hillside plots, the soil is worked by horse. Since 2020, Erwan Masse has been planting using agroforestry methods, combining vines with apple or pear trees on the same plot. Ultimately, the estate is not expected to exceed 5 hectares. The harvest is carried out by hand, as are many of the tasks on the estate, and the winemaking is minimalist.

What to eat with Erwan Masse’s Clairette Buissonnier?

• Aperitif
• Cauliflower gratin
• Foie gras on toast
• Tagliatelle with morels
• Goat’s cheese such as Rigotte or Picodon