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Producer: Sylvain LoichetGrape Varieties: 100% ChardonnayOptimum Drinking: Within 8 yearsWine Style: Complex rich whiteAlcohol by Volume: 13.5%Closure: DiamCountry: France
A beautifully focussed wine with an expression of flinty minerality and purity of citrus fruit complemented by balanced oak. Punches well above its appellation.
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 mild winter was followed by a dry spring. Weather during flowering was hot and dry. 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 grapes come from the top of a Premier Cru Nuits-Saint-Georges vineyard. The vines are 50 years old and have developed deep root systems, which are nourished by complex layers of limestone clay soils, resulting in concentrated, complex wines. 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 carefully sorted for a second time in the cellar, before being gently pressed using a pneumatic press. The must was left to settle overnight in cool temperatures and then transferred into barrel. Fermentation took place in second to fourth passage French oak barrels using indigenous yeasts naturally present on the grape skins. The wines were then matured for nine months. Following the maturation, the wine was racked, followed by a fine filtration using a membrane filter and bottled by gravity.
Ham terrine, grilled fish or goat's cheese.
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