Montlouis-sur-Loire « Clos du Breuil 2017 » …€¦ · 94-96 Chris Kissack winedoctor.com 13%...
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A Thomas Meunier Selections 101 Glosson Circle, Carrboro NC 27510 – e: [email protected] FRANÇOIS CHIDAINE “LE CLOS DU BREUIL” MONTLOUIS*SUR*LOIRE SEC 2017 SOIL TYPE From a single clos of 7 acres made of Clay with pieces of coarse flint over a base of “Tuffeau” - soft, white limestone. The term “Breuil” means a small wood enclosed by natural hedges and where the animal would retreat. VARIETAL 100 % Chenin Blanc. 30 to 90 years-old vines CULTURE Vines conducted in Biodynamy. No use of phytosanitary products. Natural grass cover between the rows (Only Nematicidal & mellifera plants are sowed). Biodynamic preparations come only from transformed material of vegetal and mineral origin. Manual harvest with multiple sorting. VINIFICATION Pneumatic pressing. Alcoholic fermentation with native yeasts in used “demi- muids”, which are 600 liters French oak barrels. Fermentation can last up to 6 months. Ageing on fine lees for 11 months in the same demi-muids. Their goal is to not complete the malolactic fermentation. TASTING NOTES "Scents of crushed confit apples, wrapped in a minerally confidence… finely polished texture, showing an elevated and pretty serious style, and through the middle more vigor and freshness, with firm mineral backbone and bright acidity. A really strong, confident finish. This has fine potential." 94-96 Chris Kissack winedoctor.com 13% alc | 2.70g/L of RS | 3.89 g/L of total acidity. From the same Winery : Touraine Sauvignon Blanc & Rouge 2016/2017 Montlouis-sur-Loire “Les Tuffeaux” 2017 Montlouis-sur-Loire Brut Nature Chenin d’Ailleurs still and sparkling 2016/2017 “You have to look to the historical collections of regional leaders Foreau and Huet to find comparable consistently high quality, making it clear that Chidaine is one of the world's finest craftsmen in the medium of white wine” David Schildknecht VN Facing Vouvray, the other side of the river, Montlouis-sur-Loire is just 2 miles as the crow flies, from its illustrious older brother. Like in Vouvray, Montlouis is exclusively dedicated to Chenin Blanc, but the subtlety of Terroir, Flinty for Montlouis and Chalky for Vouvray, make them truly distinctive. It is there that François Chidaine started his venture in 1989, when he took over after his dad. Since then, he caused a mini-revolution in this tiny appellation, in many ways that the contemporary history of Montlouis is the history of his. Organic since 1992 and biodynamic since 1999 he shaped this appellation to be a natural wine heaven, with a swag of winemakers following his footsteps. His estate is now made of 90 acres, 50 acres in Montlouis, 25 in Vouvray and 15 in Touraine.
Transcript of Montlouis-sur-Loire « Clos du Breuil 2017 » …€¦ · 94-96 Chris Kissack winedoctor.com 13%...
A Thomas Meunier Selections 101 Glosson Circle, Carrboro NC 27510 – e: [email protected] !
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Montlouis Méthode Traditionnelle
Viticulture
Vinification et Elevage
Dégustation
Accords Mets et Vins
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FRANÇOIS)CHIDAINE)“LE)CLOS)DU)BREUIL”)MONTLOUIS*SUR*LOIRE!SEC!2017)
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SOIL TYPE
From a single clos of 7 acres made of Clay with pieces of coarse flint over a base of “Tuffeau” - soft, white limestone. The term “Breuil” means a small wood enclosed by natural hedges and where the animal would retreat.
VARIETAL
100 % Chenin Blanc. 30 to 90 years-old vines
CULTURE
Vines conducted in Biodynamy. No use of phytosanitary products. Natural grass cover between the rows (Only Nematicidal & mellifera plants are sowed). Biodynamic preparations come only from transformed material of vegetal and mineral origin. Manual harvest with multiple sorting.
VINIFICATION
Pneumatic pressing. Alcoholic fermentation with native yeasts in used “demi-muids”, which are 600 liters French oak barrels. Fermentation can last up to 6 months. Ageing on fine lees for 11 months in the same demi-muids. Their goal is to not complete the malolactic fermentation.
TASTING NOTES
"Scents of crushed confit apples, wrapped in a minerally confidence… finely polished texture, showing an elevated and pretty serious style, and through the middle more vigor and freshness, with firm mineral backbone and bright acidity. A really strong, confident finish. This has fine potential."
94-96 Chris Kissack winedoctor.com 13% alc | 2.70g/L of RS | 3.89 g/L of total acidity. From the same Winery :
Touraine Sauvignon Blanc & Rouge 2016/2017 Montlouis-sur-Loire “Les Tuffeaux” 2017
Montlouis-sur-Loire Brut Nature Chenin d’Ailleurs still and sparkling 2016/2017
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SCEA François CHIDAINE 5 Grande Rue – Husseau 37270 Montlouis-sur-Loire Tél : 02.47.45.19.14 / email : [email protected] / site : www.francois-chidaine.com
Montlouis-sur-Loire « Clos du Breuil 2017 »
Malgré tous nos efforts pour protéger nos vignes du gel, nous avons perdu 20 % de notre
récolte dans la nuit du 26 au 27 avril 2017. Même nuit que 2016 ! Heureusement nous avons fait le choix de nous grouper avec plusieurs vignerons de Montlouis pour que des hélicoptères survolent les vignes au petit matin et, avec l’aide de ballots de paille, ils ont réussi à sauver la majorité des raisins ! Le printemps a été relativement stable, malgré le fameux gel de fin avril, ainsi que l’été. 2017, année compliquée mais précoce. Les vendanges ont débuté le 11 septembre pour se finir le 5 octobre.
CEPAGE: 100% Chenin Blanc PARCELLE : 3 hectares (30 à 90 ans)
DEGRE ALCOOLIQUE : 13 % SUCRES RESIDUELS : 2,70 g/L
MISE EN BOUTEILLE : Août 2018 ACIDITE TOTALE : 3,89 g/L
SOLS : Argiles à silex ; sous-sol constitué de Tuffeau (roche calcaire tendre et blanche à travers laquelle les racines se créent un passage)
VENDANGES : manuelles avec tris successifs MODE DE CULTURE : Le vignoble est conduit en Biodynamie. Aucun produit phytosanitaire chimique n'est utilisé dans le vignoble. Les sols sont enherbés, des plantes mellifères et nématicides sont semées dans les rangs. Les préparations utilisées proviennent uniquement de matières végétales, animales et minérales transformées. Les qualités et particularités de chaque terroir sont ainsi respectées. L’enjeu est de trouver un équilibre et de créer des conditions de vie harmonieuses entre terre, plante et environnement afin d’obtenir un vin de qualité.
VINIFICATION : Après un pressurage en pressoir pneumatique, la fermentation alcoolique est réalisée par les levures indigènes dans des demi-muids, pièces de bois de 600 litres de capacité. Elle peut durer jusqu'à six mois. La "fermentation malo-lactique" n'est pas recherchée.
DEGUSTATION : Vin blanc sec et fruité à la robe limpide et brillante. Nez aux notes de poire qui révèle progressivement un délicat bouquet d’agrumes. La bouche s’équilibre entre une belle fraîcheur et un fruité charnu. À déguster dès à présent en accompagnement de mets raffinés ou tout simplement en apéritif.
POTENTIEL DE GARDE : 10 à 15 ans
Accords Mets et Vins Poissons grillés, crustacés,
fromages de chèvre. Servir à 11-12°
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“You have to look to the historical collections of regional leaders Foreau and Huet to find comparable consistently high quality, making it clear that Chidaine is one of the world's finest craftsmen in the medium of white wine” David Schildknecht VN
Facing Vouvray, the other side of the river, Montlouis-sur-Loire is just 2 miles as the crow flies, from its illustrious older brother. Like in Vouvray, Montlouis is exclusively dedicated to Chenin Blanc, but the subtlety of Terroir, Flinty for Montlouis and Chalky for Vouvray, make them truly distinctive.
It is there that François Chidaine started his venture in 1989, when he took over after his dad. Since then, he caused a mini-revolution in this tiny appellation, in many ways that the contemporary history of Montlouis is the history of his. Organic since 1992 and biodynamic since 1999 he shaped this appellation to be a natural wine heaven, with a swag of winemakers following his footsteps. His estate is now made of 90 acres, 50 acres in Montlouis, 25 in Vouvray and 15 in Touraine.
