" We don't sell the wine without touching the vine "
Clos Solene Hommage Blanc 2019
No longer available.
| Country: | United States |
| Regions: | California California (Paso Robles) |
| Winery: | Clos Solene |
| Grape Type: | Roussanne |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
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Product Description
Hommage Blanc is made with 75% Roussanne and 25% Viognier. 2019 was the first vintage with 20% of the fruits coming from the Estate, the rest comes from James Berry, Glenrose and Adelaida. You will love this wine because of its perfume and its mouthfeel. Aged in oak for 6 months, it is elegant with a nice texture.
The wine has a refined bouquet of honeysuckle and some tropical notes. Nicely balanced, it has a great texture, a lingering finish with a beautiful minerality. To describe it I would use the word elegance. A beautifull white wine that can be aged for 8 years with an optimum drinking window between 3 to 6 years and ideal temperature to serve at 52F.
Review:
"The flagship white, the 2018 Hommage Blanc is a deeper, richer white based on 75% Roussanne and 25% Viognier that was brought up in 30% new French oak. Lots of white peach, honeysuckle, orange blossom, and hints of citrus all emerge from the glass, and it offers medium to full body, hints of spice and brioche, a rounded, supple texture, and outstanding length. It's going to shine on the dinner table. I expect it to put on weight with a year in bottle and keep for over a decade."
- Jeb DUNNUCK (October 31st 2019), 93+pts
Winery: Clos Solene
Born and raised in the Southeast of France, Guillaume comes from a family of grape growers and winemakers. After 24 years in Narbonne, he moved to Bordeaux. Both regions famous for their wines are also very different from each other. It requires some grape growing and winemaking experience to switch from one to the other, such as different climates, soil types, vine illnesses and more. But life is full of surprises. Not convinced he wanted to make wine in Bordeaux, he took a harvest internship at L’Aventure in Paso Robles. The same bolt of lighting that he felt for Solène, struck again. He fell in love with the soil and terroir of Paso Robles. What was supposed to be a 3-month harvest internship, turned into 6 months, and he was offered the position of Assistant Winemaker. While working for L’Aventure, he worked day and night on his own project - to launch his very own brand. In 2007, Clos Solène was born.
When Guillaume and Solène acquired the estate in January of 2017, the existing vineyard was planted in 1998 onto vigorous rootstock. The rows were planted a little wider than Guillaume would have planted, but he felt that it was a great place to start, especially having 20-year-old vines in place, which is considered “old vines” for this area. After testing to make sure the vines were clean of any and all viruses, Guillaume decided to re-graft the whole 8 acres and turn the plot into a nursery for future planting.
Robert Parker on Clos Solene:
"Clos Solène was founded in 2007 by Guillaume and Solène Fabre. At present, they make about 2,500 cases a year but have recently purchased their own estate and hope to grow the brand to around 4,000 cases. Guillaume, a native of the Languedoc-Roussillon in France, has begun planting rootstocks and grafting over vines and is experimenting with Côte-Rôtie-style training for his Syrah vines. Currently, most of the fruit is purchased, but the pair hopes to dial back to only 30% purchased fruit as their own vines come online. Guillaume says he wants his wines to have “a common denominator of elegance and perfume,” and indeed the wines are much more restrained than is usual for Paso. 2017 with its heat spikes was especially challenging here. “It was 105 degrees for two straight weeks,” Guillaume recalls. “We picked a bit earlier, used less new oak, less stems and less extraction. We did triage picks and then sorted very heavily. We lost about 30% to 40% of production on the sorting table because we let go of anything impacted by that heat. - Erin BROOKS"
- Robert Parker's Wine Advocate (February 2020)
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A careful selection of the best of the vintage that exemplifies the extraordinary terroir of Lismore. This Reserve Chardonnay shows intense citrus, stone fruit, jasmine and walnut layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.
Wine Made in the Soil
The vineyards are planted in decomposed shale over clay at 300 meters in the foothills of the Sonderend Mountain Range. A low mean February temperature lends to an extended ripening period that can put harvest 3-4 weeks later than traditional wine growing regions in South Africa. The intense citrus notes and the lingering finish are consistent trademarks of Lismore's specific terroir. The restrained minerality of the Chardonnay is a clear indication of the cool climate in which it is grown.
Wine of Origin "Greyton" has been designated by SAWIS recognizing the special terroir of this region.
Delightful with warm curries which lift the aromatics or a traditional pairing of smoked salmon highlighting the fresh acidity.
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100% Chardonnay matured in Burgundian oak (33% new) for 11 months. This Reserve Chardonnay shows intense citrus, stone fruit, jasmine and walnut layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.
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-75x150.jpg "Bachelet Bertrand Maranges Blanc Premier Cru Fussiere 2023")
Bertrand Bachelet Maranges Blanc 1er Cru La Fussiere is made from 100 percent Chardonnay.
The Maranges appellation is the youngest of the Côte de Beaune family, making its debut in May 1989. It spans three villages, namely Dezize-lès-Maranges, Cheilly-les-Maranges and Sampigny-les-Maranges. Several hills and slopes make up this appellation, all south/south-east-facing, at an altitude of between 200 and 400 metres. The Maranges 1ers Crus are spread over seven distinct villages.
'La Fussière' is the main village of the Maranges appellation and is located in the Cheilly and Dezize-les-Maranges areas.
This wine has a pale gold robe, with plenty of sparkle. At first, the nose evokes notes of white flowers, like acacias, then the second nose delivers a flinty, slightly buttery aspect. Plenty of versatility and subtlety on the palate, with floral notes.
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