![]() The Mourvedre fraction (15%) stepped through in the wine, making the 2012 deeper, more structured yet finely layered. Fans of thisSouthern Rhone-inspired wine will note that there’s no Counoise in the 2012 blend as there has been in recent vintages that variety ripened fine, but they lacked the penetrating character needed to complement the final wine. Washington southern Rhone varieties continue their winning streak, proving to excel in cool and hot vintages. Leighton, K Vintners and Wines of Substance labels. Inerestingly, Leighton keeps this wine on its skin for "only" 35 days, which is actually less than many of his other red wines under the B. This very long, savory Wine is stil a bit folded in on itself and will quire patience. An element of peppery vinosity contrioutes to the impression of firmness, as do the tight tannins. Dense, sweet and surprisingly supple on the plate but,with a touch of inkiness to its broad blackcurrant, blackberry, licorice and graphite flavors. Inky blackberry, licorice and menthol on the slightly portiike nase. Need I say more? Drink up, buttercup.īright ruby-red. It continues with black raspberry, ocean breeze, orange zest and a touch of fresh herbs. Vibrant, beautiful and tantalizes the senses with violets, black cassis, pipe tobacco and forest floor. Petit Chablis are generally made without the use of oak barrels.B Leighton Petit Verdot is made from 100 percent Petit Verdot.ĭark and brooding. In thte Petit Chablis areas, Portlandien soil dominates, a clay limestone soil similar to the prized Kimmeridgian (where the Grands and Premiers Crus Chablis vineyards lie), but geologically younger. The term Petit Chablis actually refers to the wines made from Chardonnay grown in vineyards right outside of the borders of the Grands Crus and Premiers Crus, but still within the Chablis wine-growing district. Raw fish, oysters, grilled prawns, or any fish for that matter, as well as egg-based dishes, goat and soft creamy cheese and savory puff pastry tartlets will partner graciously with the floral, citrus and mineral notes of a Petit Chablis. But Petit Chablis won’t put you over budget and they are notoriously wonderful food pairing wines. Petit Chablis is a perfect introduction to the Chablis style of Chardonnay-bright, racy, tactile, flinty, complex. While there is not really anything small about Petit Chablis, it does categorically represent a “mini” Chablis in the sense that the wines are more approachable when young and not intended for long age. The wines receive a gentle filtration before bottling. All wines are vinified and aged in stainless steel tanks except for grand cru Valmur which ages in up to 25% new 500-liter French oak. Fermentation is spontaneous except for Petit Chablis, and malolactic fermentation is controlled depending on the vineyard and vintage. “We’re using the third generation of machine harvester,” says Louis, “it’s very gentle and works well when we need to be quick.” The premier and grand crus are hand-harvested, and whole bunches go directly into the press. Petit Chablis and Chablis are machine-harvested. Massal selection is the preferred method of replanting. ![]() Vineyards are farmed lutte raisonée with some of the premier cru and grand cru vineyards in conversion to organic. The Clos des Hospices dans Les Clos, located towards the bottom of Les Clos, is bottled separately from Les Clos in only the best vintages. The grand crus include Blanchot, Vaudésir, Valmur, and Les Clos. The three premier crus are Vaulignot, Vaillons, and Fourneaux, each of them in a side valley of the Serein river. Village-level Chablis is from classic Kimmeridgian clay and is from parcels mainly in Beines and near the town of Chablis. ![]() ![]() Petit Chablis comes from the sandy-Portlandian limestone soils of the plateau above the valley. The domaine is made up of an impressive number of premier cru and grand cru vineyards with additional holdings in Chablis and Petit Chablis totaling 50 hectares. ![]() Louis seeks clarity of site in each of his wines and all his decisions in the vineyard and cellar are meant to bring out the personality of each terroir. Louis Moreau owns parcels in four of Chablis’ seven grand cru climats including the grand cru Clos des Hospices dans Les Clos, three premier crus, and several plots in the Chablis and Petit Chablis appellations. Louis and his wife Anne founded the domaine in 1994 with half the family vineyards once leased to the négocaint firm J. Domaine Louis Moreau is a 50-hectare estate based in the commune of Beines in the heart of the Chablis appellation. ![]()
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