2011 Montlouis Sec Dix Arpents
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Is there a bit of botrytis here? It's certainly very different from most with some obvious oak. The refreshment of the Loire with the ambition of a winemaker. It all works and is certainly very intriguing. (JR)
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Jancis Robinson MW
Jancis Robinson MW
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100% Chenin Blanc. 49-ha estate, only recently started to reintroduce organic fertilisers after a self-imposed ban of any fertiliser for 15 years. Combined with almost manically short pruning, yields reached a mere 26 hl/ha. Grapes were picked by hand in successive tries, with a further grape-by-grape manual sorting prior to pressing. Fermented for two to three months in the naturally cool rock-hewn cellar in Bordeaux barriques (10% new per year), then matured in oak until bottling in the spring. Winemaker Jacky Blot. TA 5.0 g/l, pH 3.3, RS 3.0 g/l. Tense, bone dry and surprisingly broachable for such a young Loire Chenin. Definitely needs to be served cool. (JR)