" We don't sell the wine without touching the vine "
Jean-Michel Sorbe Quincy Blanc 2018
No longer available.
| Country: | France |
| Region: | Loire |
| Grape Type: | Sauvignon Blanc |
| Winery: | Joseph Mellot Jean-Michel |
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Le Blanc du Chateau des Landes Bordeaux Blanc is a very fruity style of Bordeaux Blanc AOC. It has great aromatic intensity with white peach and citrus aromas.
No oak for this wine. The wine was aged on the lees for a few month in stainless steel tank.
Malolactic fermentation was completed as well in the process .
Excellent as an aperitif, it also goes very well with poultry and salads. If you have a chance to have access to fresh oyters, it is a great match as well.
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Mordoree Lirac Blanc Reine des Bois Grenache 30%, Viognier 10%, Roussanne 10%, Marsanne 10%, Picpoul 10%, Clairette 20%, Miscellaneous 10%
Color : green gold
Aromas : white fruits, peach, apricot, pear, violet.
Palate : rounded, long finish, highly flavoured.
Ageing Potential : 4-5 years.
Surface : 4 Ha. Yield : 35 Hl./Ha. Vineyard age : 30 years Terroir : Clay / chalk with pebble stones. Harvest : by hand Vinification : skin maceration and direct pressing with temperature control. Fermentation : oak barrel fermentation for 25% of the total volume
Pairs well with appetizers, fish, seafood.
Review:
"The oak in the 2018 Lirac Blanc La Reine des Bois has been pared back to only 10% (used barrels), allowing more melon fruit to show through than in the past. A blend of 35% Grenache, 25% Clairette, 15% Roussanne, 10% each Marsanne and Viognier and 5% Picpoul, it's full-bodied, round and honeyed. Soft and approachable, it should be consumed over the next year or two. Tasted twice (once blind), with one sample lacking fruit and length (sub-threshold TCA?).- Joe Czerwinski”
- Robert Parker's Wine Advocate (Issue #245, October 2019), 91 pts
Nitida Sauvignon Blanc Durbanville is made from 100 percent Sauvignon Blanc.
A flavor kaleidoscope of rosy strawberry & raspberry parfait with vibrant nasturtium & naartjie skin. A "wallop" of herbaceous coriander, rocket & nettles is the perfect foil for creamy dessert peach & nutty almond.
Our label illustrations are hand drawn using inks made from our NITIDA tree leaves. Inspired by a Protea nitidus in our garden, they also feature local renosterveld plants and some of the creatures who share the farm with us. Inquisitive and majestic birds, adventurous and sometimes vicious mammals and a plethora of insects that make our corner of Durbanville renosterveld and special.
After four of the driest seasons on record, our Sauvignon blanc vines experienced phenolic ripeness earlier than expected. This kept us on our toes to make sure that we spent a lot of time in the vineyards
tasting grapes rather looking at chemical analysis to get the picking dates correct. This resulted in concentrated fruity components with lower than normal alcohol levels.
Around 85% of the grapes for this wine is sourced from Nitida farm itself, with the balance coming from the neighbouring farms to bring more complexity to this example of Durbanville terroir.
The grapes were harvested in 25 different pickings over a time span of 6 weeks. This gives us a variety of building blocks to create a complex Sauvignon blanc that reflects the riper tropical fruit flavors of the 2018
harvest, with green undertones that is traditional from the Durbanville terroir.
TECHNICAL DATA
Alcohol: 13.69%
Residual Sugar: 1.5g/L
Total Acidity: 5.9g/L
pH: 3.40
Extract: 20.06g/L
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Malolactic fermentation.
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Review:
"A blend of mainly Sauvignon Blanc fermented in new wood, this wine is ripe and smoothly textured. It offers hints of herbal flavors but the main thrust is towards spice and white-fruit flavors. - Roger VOSS"
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Pale yellow color with bright highlights.
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Organic Agriculture
Yields: 20hl/ha
Average age of the vines: 30 years
Manual harvest in small crates.
Double sorting, total destemming.
Molding and pressing of the grapes prior to alcoholic fermentation.
Vinification in vats and aging in oak barrels (one-year old) for 6 months.
Pairs well with white meats, grilled fish, shellfish, vegetables, tapenades. Exotic and Mediterranean cuisine.
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Product Description
Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvingon Blanc.
The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.
The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.
Pair with crustaceans, asparagus, or goat's cheeses.
After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.
Review:
"Now owned by the Sancerre producer, Joseph Mellot, this estate is a standard bearer in Quincy. This wine's floral character and generous currant fruitiness is balanced by a tangy acidity and texture. - Roger Voss" - Wine Enthusiast (January 2020), 90 pts - EDITORS'CHOICE
Winery: Joseph Mellot Jean-Michel
The Domaine Joseph Mellot Jean-Michel Estate
Located in the town of Preuilly, Domaine Joseph Mellot is one of the leaders in the Loire Valley. The Mellot dynasty was founded in Sancerre almost five centuries ago by Pierre-Etienne Mellot and, since then, the family has always been involved in winemaking. In fact, in 1698 Cesar Mellot was entrusted with the weighty task of advising King Louis XIV on his choice of wines. Throughout the years, each new generation has continued to enrich and perfect the family's winemaking skills. In 1984, Joseph's son, Alexandre, took over the estate with quality as his main objective and a focus on the artisanal winemaking process and philosophy transmitted from one owner to the other.
Jeam-Michel Sorbe took over the family estate in 1973 and for about 30 years devoted his energy and passion to develop the reputation if the Quincy and Reuilly appellations. His wines had a great success and Jean-Michel Sorbe became a well-known personality in the region.
The Sorbe and Mellot families met through a mutual friend and began working together in 1988. In 1999, since his children had chosen to follow other paths, Jean-Michel decided to hand his estate over to Alexandre Mellot.
The Domaine Joseph Mellot Jean-Michel Vineyards
They farm 11 hectares (27 acres) in Reuilly (10 hectares in the commune of Preuilly, 1 hectare in Reuilly), and 3 hectares (7.4 acres) in Quincy.
Soils:
- Preuilly: orange colored clay on ancient alluvial deposits (clay and silt). Deep, structured sols.
- Reuilly: grainy sand, Fairly light soils with a clay subsoil.
- Quincy: 2 parcels are planted on alluvial deposits (sand and gravel from the beginning of the quaternary period); 1 parcel has a higher clay content with the presence of lacustrine limestone on the surface.
The Quincy appellation (A.O.C. founded in 1936) measures 200 hectares (494 acres). It is the second oldest A.O.C. in France after Châteauneuf du Pape. The appellation almost disappeared as a wine after World War II, but today is staging a come back with new blood and new plantings. The vineyards lie around and between two towns, Quincy and Brinay. Quincy is a A.O.C. on the move and its A.O.C. status only applies to white wines, not red or rosé.
The vineyards of Reuilly (A.O.C. founded in 1939) measures 150 hectares (370.50 acres). The grapes grown are Sauvignon, Pinot Gris, and Pinot Noir. Reuilly was once known for a vin Gris de Pinot Noir, which today is 15% of the area’s production.
Diane de Galinière is another property owned by Joseph Mellot. Once again, they have decided to keep the yield low in order to obtain the best quality. Coteaux du Giennois A.O.C. was unknown a few years ago and is now an appellation to watch thanks to the care provided by Joseph Mellot. The Coteaux du Giennois vineyards measure 160 hectares (395.2 acres) composed of siliceous-clay soil in the northern part and Kimmeridgian marl in the south.
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Asian foods, beef, duck, hard cheese, game, smoked fish, dark chocolate.
Review:
Another very good vintage for this wine, brimming with fresh and bright fruit aromas and flavors. The plum, blackberry and red berry characters are juicy and ripe with no hint of jamminess, and there's a feeling of liveliness and buoyancy on the palate. A dash of pepper and a seasoning of oak add some complexity, and the tannin is gentle but firm enough to do its job. - James Halliday" - Halliday Wine Companion, 95 pts
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After carefully determining the moment for the harvest, the grapes are harvested by hand and later de-stemmed and marinated in cold temperatures for 5-6 days. Alcoholic fermentation is between 26ºC and 29ºC during which daily reassembly is implemented according to taste. Post-fermentation infusion lasts for two or three weeks. Once the blend is made, the wine is gently clarified and stabilized in cool temperatures if necessary.
Ayni Vino de Parcella Gravas is 100% Malbec
Ayni Gravas was created show the diversity of wine profiles that can be derived from Paraje Altamira’s terroir. The goal with this particular wine is to show a markedly calcareous profile that derives in a more intense black fruit flavor profile and a chalky tannin structure with great age potential, as opposed to the more feminine and elegant style which is typical from Paraje Altamira wines.
Chakana plans to further develop this wine, increasing its accents through vineyard selection and oak aging. Over time, production can potentially increase to 10,000 bottles (maximum).
Ayni Gravas is produced from smaller plots of a 20 hectare vineyard in Paraje Altamira, Valle de Uco, Mendoza. Paraje Altamira is a Geographical Indication (IG) located on the alluvial cone of the Tunuyan River. The Ayni vineyard has been planted on virgin soils on the upper (south western) side of the cone. The vineyard is crossed by numerous smaller river beds that once formed the river delta, and these create a pattern of different soil depths and gravel formations, imparting very different characteristics on the wine. Ayni Gravas is produced only with the sections of the vineyard where the calcium carbonated gravels come to the surface and the vines grow amongst them with no soil. Only a smaller percentage of the vineyard (approximately 20%) features these conditions.
Pairs well with grilled meats and stews.
Review:
"Dark medium ruby. Enticing violet lift to the aromas of boysenberry, blackberry and licorice; wild but not excessively so. Juicy and fine-grained, with penetrating chalky minerality enlivening the flavors of crushed blackberry, flowers and spices. In a very savory, almost salty style, finishing dry and firm, with fresh, fine-grained tannins and lovely energy and length. (just 12.5% alcohol; from the same vineyard as the Ayni Vineyard Paraje Altamira but from a selection of soils) - Stephen Tanzer"
- Antonio Galloni's Vinous (June 2019), 91 pts
"There is a new 2017 Ayni Parcela Gravas, a selection of Malbec from their Ayni vineyard in Paraje Altamira from very shallow plots with a high content of limestone. The nature of the soils might have resulted in some stress in a warm and dry year like 2017, and the wine felt a bit ripe and with harsher tannins than the regular Ayni. For the rest, the production and élevage remained more or less the same. I look forward to seeing the results in a cooler year. For now, the tannins need a little bit of time in bottle. 3,000 bottles were filled in March 2019. - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 91 pts
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