" We don't sell the wine without touching the vine "
Loustalet Buzet Blanc 2015
No longer available.
| Country: | France |
| Winery: | Les Vignerons de Buzet |
| Grape Type: | Semillion |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
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Average age of the vines is 25 years.
Manual harvest from September 19th-20th 2016.
Direct press at low pressure (whole cluster) with low amount of SO2, settling at 10°C.
Addition of yeast and alcoholic fermentation in casks 400 liters.
Raised on the lees for 6 months with regular batonnage (stirring of the lees).
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Product Description
Loustalet Buzet Blanc 65% Semillon, 25% Sauvignon Blanc and 10% Muscadelle
The nose is intense, flattering yet remaining elegant and complex with floral nuances delicately highlighted by vanilla notes. The attack is ample with volume and a remarkable "sugariness". There is an acidity that is present but never excessive and brings a delicate freshness to this complex wine that can be served as an aperitif or during a gourmet meal.
The grapes were harvested at maximum ripeness, at the end of the night in order to benefit from the cool temperatures and thus preserve all their aromatic capital. Following a short maceration with the skins, the juice is gently extracted by pneumatic pressing. After careful racking, the juice is fermented at a low temperature. At the end of fermentation, the wine is matured on its fine yeast lees for 6 months to "feed it", bringing volume and greater complexity.
This wine would be perfect with fish, poultry and dishes served in a sauce. Can also be served as an aperitif.
Winery: Les Vignerons de Buzet
Vignerons de Buzet is a cooperative composed of 198 winegrowers, 15 “Domaines and Chateaux”, 2 winery sites.
Theyrepresent today 95% of the total Buzet appelation. This is why we are called Les Vignerons de Buzet - meaning "winegrowers from Buzet".
Over the last 10 years, the winery has committed itself to a wine growing approach that combines the latest technology with respect for humans and our environment. We are now certified with international Standards : ISO 9001, ISO 14001, IFS version 5, Agriconfiance “Volet Vert” and DLG.
Date Founded: 1953
Owner: Pierre Philippe
Winery Philosophy: Les Vignerons de Buzet, growing with commitment!
In 1953, winegrowers from Buzet decided to join forces and set up a cooperative. The Vignerons de Buzet winery was born. Buzet wines have come a long way since then and were awarded the Appellation d’Origine Contrôlée (AOC) label in 1973. Today Buzet is a major winery in south-west France and sells its red, rosé and white Buzet appellation wines throughout France and in all corners of the globe.
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Domaine Henri Gouges Nuits-Saint-Georges is made from 100 percent Pinot Noir.
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Review:
Exotic scents of violet, raspberry and wild cherry mark this juicy red. Vivid and fruity, yet backed by a baseline of firm tannins. Shows fine balance and a lingering aftertaste of red berries and mineral. Best from 2022 through 2038.
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Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.
The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.
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Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.
Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.
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