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Domaine des Lauriers Picpoul de Pinet Cuvée Prestige
Light gold colour with green tinges. Pleasing delicate nose of exotic fruit and peach. Harmonious and balanced hints of exotic fruit and great minerality that this grape and the local terroir offer. Crisp, clean, mineral and simply perfect with the local Bouzigues oysters.
Our Normal RRP: £10.99 now £9.99
Product Description
The estate was created in 1969 and now extends to 40 hectares of vineyard spread through the Mediterranean garrigue. It is run by Marc Cabrol, who combines winegrowing with selling agricultural machinery. Eleven grape varieties in total are grown on these very diverse soils. Half are Picpoul vines, clustered on slopes of red earth covered with heat reflecting pebbles. The winery was built in the early 1900’s but was thoroughly modernised by the current owners in 1995. Considerable earth moving was carried out to bury the east side of the winery, thus improving the humidity, ensuring a constant temperature within the winery and also allowing for the grapes to be tipped straight down into the presses within 45 minutes of picking, so maintaining the freshness essential for Picpoul.
Light gold with green tints. Lovely floral nose with notes of acacia and citrus fruits. Very crisp and fresh with strong grapefruit and lemon flavours. Delicious and refreshing.
Grower: Domaine des Lauriers
Grape Variety: Piquepoul
Style: Crisp and Mineral
Country: France
Appellation: Coteaux de Languedoc
Vintage: 2013/14
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
Grilled Shrimp with Garlic & Lemon
Cooking Time: 00 hrs 15 mins (approx.)
Number of Servings: 4
INGREDIENTS
1lb. large shrimp, peeled and deveined
1/4 cup extra-virgin olive oil, plus more for cooking
2 table spoons fresh lemon juice
2 table spoons chopped fresh flat-leaf parsley
1 table spoons minced garlic
Sea salt and freshly ground pepper, to taste
1. Pat the shrimp dry with paper towels. In a large bowl, stir together the shrimp, the 1/4 cup olive oil, the lemon juice, parsley, garlic, a few pinches of salt and a few grinds of pepper. Let stand for 30 minutes.
2. Prepare medium-hot fire in a grill and oil the grill rack. Or, preheat a stove-top grill pan over medium-high heat and brush with oil.
3. For a grill: Using tongs, place the shrimp over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. 4. Cook, turning once, until the shrimp are pink and just opaque at the center, 2 to 3 minutes per side.
5. For a grill pan: Using tongs, place the shrimp on the grill pan and cook, turning once, until they are pink and just opaque at the center, 2 to 3 minutes per side.
6. Arrange the shrimp on a warmed platter and serve immediately.
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£59.94
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