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Producer: Domaine TabordetGrape Varieties: Pinot Noir 100%Optimum Drinking: Within 4 yearsWine Style: Mid weight fruity redAlcohol by Volume: 13%Closure: Natural CorkCountry: France
Made from Pinot Noir, this is a wonderful example of a Sancerre rouge, with smoky notes of wild strawberry and hints of cherry on the nose, this medium bodied wine shows brambly fruit on the palate, a smooth texture and a satisfying finish.
Run by Pascal and Marie-Laure together with their son Marius, Domaine Tabordet is a 19 hectare estate, including five hectares in Sancerre and 14 in Pouilly-Fumé. The domain is very much a family business, run in a traditional spirit, but using the latest winemaking technology. The vineyards are managed with the utmost respect for the sustainability and biodiversity. The resulting wines are a true reflection of the diverse terroirs which make up their estate showing characteristic flinty flavours, with good weight and a full body.
2016 was a complicated and challenging vintage in the Loire Valley. The Sancerre vineyard escaped frost damage which affected many vineyards in April. However, a rainy spring meant it was necessary to be vigilant in the vineyard. Fortunately warm, sunny weather from July onwards and good conditions throughout the harvest resulted in healthy grapes with beautiful balance and vibrant fruit flavours.
The vineyard is located in the heart of Sancerre appellation on the left bank of the River Loire. The Pinot Noir vines are trained according to the Guyot method. The vineyard is carefully cultivated throughout the year with de-budding of the vines, tilling of the soil to reduce the need for weed killers and certain parcels are left with grass cover to limit the vigour of the vines. De-leafing takes place at the end of June. The soil in the vineyard is made up of Kimmeridgian marl, which is a chalky clay, flint and pebbly limestone, known locally as "caillottes". These soils impart the distinctive mineral and flinty characteristics to the wine. The harvest takes place between mid- September and mid-October when the grapes have reached optimal maturity.
The whole grapes were carefully selected and placed in vats. Fermentation took place in temperature controlled vats to preserve the purity of the fruit. Several pump overs and punch- downs of the cap (known in French as 'pigeage') took place over two weeks, in order to extract the colour and create structure in the wine. The wine was then pressed off its skins and underwent malolactic fermentation, resulting in a softer texture. The wine was made in an unoaked style to showcase the varietal aromatics and mineral characteristics of the terroir.
Ideal with charcuterie, duck or a cheese platter.
Pinot Noir 100%
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