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Producer: Sylvain LoichetGrape Varieties: 100% ChardonnayOptimum Drinking: Within 6 yearsWine Style: Rich white with good mineralityAlcohol by Volume: 13.5%Closure: Natural CorkCountry: France
A beautifully fresh wine with a minerality typical of the appellation and layered flavours of green Granny Smith apples showing delicacy and length of flavour.
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 was an outstanding vintage.
Situated in the village of Pernand-Vergelesses, the "Les Belles Filles" parcel of vines sits at the top of the east facing slopes, alongside Premiers Crus vineyards. The soil is composed of white marl limestone and the vines are between 35 to 40 years old. 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 when they have reached the optimal maturity level. The fruit is meticulously selected.
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. The fermentation took place in French oak barrels, of which 30% were new, using natural, indigenous yeast. The wine was then aged for nine months. Following the maturation, the wine was racked, finely filtered with a membrane filter and bottled by gravity.
A wonderful example of a Pernand-Vergelesses with its mineral structure, typical of the appellation. Even with its taut character, notes of white fruit come through on the palate, with good concentration and length.
Sushi, fish in a creamy sauce or risotto.
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