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Producer: Sylvain LoichetGrape Varieties: 100% ChardonnayOptimum Drinking: Within 8 yearsWine Style: Rich complex whiteAlcohol by Volume: 13.5%Closure: Natural CorkCountry: France
Aromas of white flowers and vine peaches with underlying mineral and toasty notes give way to a flavoursome and mouth-watering palate with mellow oak.
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 and mild spring were followed by a warm summer. Early flowering took place but hot July temperatures slowed ripening down. Rain at the end of the month and a cooler August eased drought pressures and allowed ripening to advance. Fine weather in September resulted in excellent quality fruit. 2015 is an outstanding vintage.
Ladoix is an appellation in the north of the Côte de Beaune. The grapes for this cuvée come from the named vineyard ‘Bois de Gréchons’ in Ladoix village, which is a Monopole, owned exclusively by Sylvain Loichet. This east facing parcel of 30 year old vines has fairly deep soils, composed of a mix of white marl and clay. 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.
The grapes were carefully sorted 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 aged for nine months, then racked, finely filtered with a membrane filter and bottled by gravity.
Delicate aromas of white flowers and vine peaches are supported by underlying mineral and toasty notes. A flavoursome and mouth-watering palate with grapefruit, mellow oak and lemony, flinty notes on the finish.
Seafood, shellfish or a variety of cheese.
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