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Maury Tuilé Hors d'âge Marjorie et Stéphane Gallet
16%
0.75L
Intensity
An amber nectar with aromas of dried fruits and caramel, perfect for enhancing foie gras, chocolate, or mature cheeses. A rare delicacy to savour.
More infoThis Maury Ambré Hors d’Âge by Marjorie and Stéphane Gallet is a Roussillon natural sweet wine, primarily crafted from Grenache Gris and Maccabeu. Its deep amber colour, with coppery reflections, is a testament to a long maturation in oak barrels.
On the nose, it reveals a spellbinding aromatic complexity, blending aromas of dried fruits like apricot and fig, notes of nuts, honey, along with a subtle touch of caramel and cocoa. On the palate, the wine offers an opulent and velvety attack, with rich flavours of dried fruits and honey, enriched by spicy notes of vanilla and cinnamon. The texture is smooth, and the finish is long with subtle hints of spice, leaving a persistent impression. This wine pairs perfectly with refined dishes such as foie gras, dried fruits or chocolate-based desserts, as well as blue cheeses or mature cheeses. For the best tasting experience, it is recommended to serve it slightly chilled, around 12–14 °C, to fully savour its richness and complexity.
Lot presentation
Maury Tuilé Hors d'âge Marjorie et Stéphane Gallet
The wine
This Maury Ambré Hors d’Âge by Marjorie and Stéphane Gallet is a Roussillon natural sweet wine, primarily crafted from Grenache Gris and Maccabeu. Its deep amber colour, with coppery reflections, is a testament to a long maturation in oak barrels.
On the nose, it reveals a spellbinding aromatic complexity, blending aromas of dried fruits like apricot and fig, notes of nuts, honey, along with a subtle touch of caramel and cocoa. On the palate, the wine offers an opulent and velvety attack, with rich flavours of dried fruits and honey, enriched by spicy notes of vanilla and cinnamon. The texture is smooth, and the finish is long with subtle hints of spice, leaving a persistent impression. This wine pairs perfectly with refined dishes such as foie gras, dried fruits or chocolate-based desserts, as well as blue cheeses or mature cheeses. For the best tasting experience, it is recommended to serve it slightly chilled, around 12–14 °C, to fully savour its richness and complexity.
