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Producer: Sylvain LoichetGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 10 yearsWine Style: Elegant beautifully balanced redAlcohol by Volume: 13.5%Closure: Natural CorkCountry: France
Aromas of fresh, red fruits are complemented by delicate menthol notes. Beautifully balanced, with subtle, integrated oak and a smooth finish.
Sylvain Loichet is a rising star of Burgundy. In 2005, he took over his parents’ three and a half hectares of vines in Côte de Nuits Villages, Clos de Vougeot and Ladoix. They had previously rented out the vineyards while they made a living as stonemasons. While his parents were interested in Burgundy stone, Sylvain was only interested in Burgundy wine. He passionately believes in respecting the health of the vines; he has lowered the yields; he follows certain biodynamic principles and has converted to organic winemaking. His aim is to produce wines which reflect the Burgundy terroir; he has achieved this and more. His wines are impressive, full of energy and precise like jewels.
A dry spring was followed by hot and dry weather during flowering. However, a cool, damp summer slowed ripening down. Warm and dry conditions during September meant the vines could catch up and were harvested with good maturity levels and yields. The 2014 wines show a good balance between richness and acidity.
The "Clos des Grandes Vignes” walled vineyard is situated next to Premier Cru vineyards in the Nuits-Saint-Georges appellation. The vines are between 20 and 50 years old and grow on gentle east-facing slopes in red clay with gravel. The vineyard is cultivated organically; natural preparations are used in the vineyard and chemical herbicides are not used. Careful attention is paid to the condition of the soil and subsoil; with weeding, ventilation of the soil and careful management of the soil’s micro fauna. The grapes are hand harvested and carefully selected when they have reached the optimal maturity level.
The grapes were transferred into big, wooden, cone shaped vats. They underwent a cold maceration for seven days and fermentation started naturally. The wine was vinified for approximately three weeks; the exact timing was determined by tastings. The wine was pressed and transferred into French oak barrels for a maturation period of 24 months. The barrels were first to fourth passage, imparting subtle oak nuances to the wine. After maturation, the wine was bottled by gravity, without fining or filtration.
Pure aromas of fresh, red fruits are complemented by delicate menthol notes. On the palate the red fruit flavours continue with vibrant blackcurrant and redcurrant tones, supported by subtle, beautifully integrated oak.
Rich meats such as roast lamb, steak or a duck breast; or soft cheese, such as Époisses.
Pinot Noir 100%
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