2015 Nicolas Joly Savennieres Coulee De SerrantChenin Blanc from France
List Price: $140.00
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"Savennieres Coulée de Serrant is one of three monopoles in France that is its own appellation. It has been considered one of the best sites in France for making white wine for...
- 94 Wine & Spirits
94 Wine & Spirits
Bravo, Nicolas! Joly, who tends one of the greatest vineyards in the Loire, takes a rigorously biodynamic approach to his farming and winemaking that some see as a little imprecise, or unreliable. So it’s exciting to taste the wine when it hits. Joly and his daughter, Virginie, oversee the viticulture and winemaking at the estate, where the oldest vines date to 1935, and the average vine age is 35 to 40 years. They harvest in four or five passes over the course of several weeks; the wines ferment in tanks and barrels without any additions and without temperature control, then age in 500-liter casks for six to eight months; the oak is neutral, with five percent replaced each year. The result is a wine that doesn’t accommodate ratings, or fit on any scale. It takes its time to wake up, offering an intoxicating mineral spice in the aroma and saturated mineral length but no fruit and no satisfaction until you forget about it for a day or two. Return and you’ll find a powerful Savennières, fresh, brisk, spicy chenin from rock, with a gravitational energy that doesn’t blast out of the wine, but continues to draw you in. David Bowler Wines, NY
"Savennieres Coulée de Serrant is one of three monopoles in France that is its own appellation. It has been considered one of the best sites in France for making white wine for hundreds of years. It was first planted in 1130 by the Cistercian monks. It totals seven hectares and it has very steep slopes with sunny south / south-east exposure. The soils are quite shallow and composed of schist and quartz. Vineyard work is done by horse or by hand and the yields are normally 20-25hl/ha, although up to 40hl/ha are allowed. The vines are 35-40 year-old vines; and the oldest were planted in 1935. Vines are replaced by selection massale when necessary.
Harvest takes place over three to four weeks with up to five different passes, looking for the ripest fruit. The fermentation lasts two to four months in tanks and barrels with indigenous yeasts and no temperature control. The wine is aged for 6-8 months in neutral 500L oak barrels (a max of 5% new). It's bottled with a light filtration, no fining, and a low amount of sulfur. Total production averages 1,650 - 2,100 cases per year. " - Importer
94 - Wine & Spirits
|Features||Organic and Biodynamic|
|Taste||honeysuckle, quince, melon and cantaloupe|
|Nose||honeydew, iodine, grass, citrus, melon and kiwi|