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Producer: Domaine MinchinGrape Varieties: 100% Sauvignon BlancOptimum Drinking: Within 4 yearsWine Style: Elegant rounded yet aromatic style of whiteAlcohol by Volume: 12.5%Closure: DiamCountry: France
Refreshing, with a beautifully balanced palate of citrus zest, peach, pear and pure mineral hints and a fruity, rounded finish.
Domaine Minchin is located in the heart of the Loire Valley. Having studied oenology at Beaune and Dijon, Bertrand Minchin acquired his first vineyards in the village of Morogues over 20 years ago, planting them with eight hectares of Sauvignon Blanc and seven of Pinot Noir. Today with an established reputation for quality, the estate has doubled in size to 17 hectares in Menetou-Salon and a further 14 in Valençay. The modern winery incorporates the latest technology and Bertrand is hand-crafting wines that are easily on a par with the finest Sancerre.
2018 will go down in history as a legendary vintage - no spring frosts, perfect weather conditions throughout the growing season and just the right amount of water when needed. Blue skies and temperatures in the mid-30s throughout the harvest, created the perfect opportunity to harvest at optimal ripeness without rushing. The wines have the perfect balance of ripeness of fruit and classic Loire freshness.
Valençay became an AOC appellation at the end of 2003 and is situated in the eastern part of the Loire Valley, approximately 60 miles west of Sancerre. The terroir is characterised by clay, limestone and flinty soils which impart the distinctive mineral characters to the wine. The region is influenced by the northern, cool climate, resulting in lively wines from grapes with characteristic high levels of acidity. Domaine Minchin is certified by Haute Valeur Environmentale and the vineyards are managed according to a strict sustainable philosophy, known as la Lutte Raisonnée. The vineyard is planted with grass, and the soil is tilled and worked to ensure the health and vigour of the vine, while encouraging beneficial biodiversity. De-budding takes place in spring along with careful canopy management in summer, including thinning, which encourages the grapes to reach optimal ripeness and concentrates the flavours in the berries.
The grapes were harvested at optimal maturity and gently crushed with a pneumatic press. Fermentation took place with selected yeasts in temperature controlled tanks and winemaker Bertrand ensured the temperatures remained low to preserve the purity of fruit and aromatics of the Sauvignon Blanc grape. The wine was aged in vats on its lees for five to six months to impart texture and complexity.
An elegant wine with bright aromas of citrus zest, peach and pear, complemented by hints of eucalyptus and a distinctive minerality. Refreshing, with a crisp, beautifully balanced palate with intense fruit surrounded by delicate floral notes, through to a long, refreshing finish.
Monkfish with a creamy sauce and grilled vegetables or goat's cheese.
Sauvignon Blanc 100%
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