Country: | France |
Region: | Loire |
Winery: | Joseph Mellot Jean-Michel |
Grape Type: | Sauvignon Blanc |
Vintage: | 2012 |
Bottle Size: | 750 ml |
Jean-Michel Sorbe Reuilly Blanc is made from 100 percent Sauvignon 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.
Jean-Michel Sorbe Reuilly Blanc is made from 100 percent Sauvignon 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.
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.
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.
Jean Arthaud Bourgogne Blanc is made from 100 percent Chardonnay.
The AOC Bourgogne Chardonnay extends over the departments of Yonne, Côte d'Or and Saône et Loire. Bourgogne Chardonnay is a regional AOC, which means that the wines can be produced in all of the Burgundy region. This AOC represents half of the local production and covers almost 2,000 hectares of area with strict criteria of vinification and elaboration, offering wines of high quality (yields/terroirs/production methods and local know-how). The ideal location of the vineyards provide the best terroir for Chardonnay and give the wines of Burgundy a unique identity.
Jean Arthaud Bourgogne Blanc offers citrus and peach aromas with hints of floral notes. On the palate, the wine is supple and round, with well balanced freshness and generous length.
Jean Arthaud Bourgogne Blanc is made from 100 percent Sauvignon Blanc.
The AOC Bourgogne Chardonnay extends over the departments of Yonne, Côte d'Or and Saône et Loire. Bourgogne Chardonnay is a regional AOC, which means that the wines can be produced in all of the Burgundy region. This AOC represents half of the local production and covers almost 2,000 hectares of area with strict criteria of vinification and elaboration, offering wines of high quality (yields/terroirs/production methods and local know-how). The ideal location of the vineyards provide the best terroir for Chardonnay and give the wines of Burgundy a unique identity.
Jean Arthaud Bourgogne Blanc offers citrus and peach aromas with hints of floral notes. On the palate, the wine is supple and round, with well balanced freshness and generous length.
Fish or seafood, or cheeses such as Brie, Saint Nectaire.
Jean Michel Sorbe Reuilly Blanc 2012 is made from 100% Sauvignon Blanc.
Terroir: 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.
Vineyard management: 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.
Characteristics: 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.
Our serving suggestions: Pair with crustaceans, asparagus, or goat’s cheeses. The ideal serving temperature is between 8 and 12°C.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.
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.
SALE!
Thorn Clarke Shotfire Shiraz is made from 100% Shiraz.
Striking deep red-purple in color. A rich, voluptuous wine with aromas of blackcurrant and mulberries accompanied by notes of smokey oak and hints of cloves. The palate is filled with dark fruits and chocolate backed up by taut tannins and lingering oak.
Review:
This is an attractively spicy wine on the nose with red, blue and black berries all in play, as well as an earthy edge and tarry elements. Some perfume, too. The palate has quite a deep-set, blue and black-fruit core with a long, sturdy palate that holds flavor and focus well. Drink or hold. Screw cap."
- James Suckling (November 2021), 92 pts
"Destemmed, pressed approximately 7 days later, 14 months in American oak (40% new). Rich, layered, mocha/chocolate overtones to the black berry fruits are obvious."
- Halliday Wine Companion (August 2020), 92 pts
Story:
When the Clarke forebearers discovered gold in 1870 at the Lady Alice mine in the Barossa goldfields, so began a family dynasty intrigued by geology. A fine legacy that is reflected today in the terroir of our vineyards. The Shotfire range immortalizes the Shotfirer's hazardous job of setting and lighting the charges in the mines.
Fran shares his story on how he discovered Thorn-Clarke:
"It was October 2001 and I was searching for and sourcing for Australian wines, as it was clear that Australia was going to become the "next big thing." After tasting about 100 assorted wines, I decided I liked the style of Barossa, Shiraz best - chocolate, cherries, mint and eucalyptus - so I started focusing on Barossa growers (years later, Barossa Shiraz would develop its reputation as the Icon Shiraz for Australia).
Late on a Thursday afternoon, the carrier delivered a beat-up box of 12 bottles from Australia, 10 of which were leaking. The box was from a guy named Steve Machin, who had just left Hardy's and was beginning work with the Clarke family on setting up a possible new brand. The samples were sticky and messy, but I popped the corks anyway ..... and I was glad that I did. The wine inside tasted like Christmas - mint, eucalyptus, camphor, and evergreen aromas. Great acidity, color, flavor and length of finish - very tasty. These samples were so good and so exciting, especially compared to what I had tasted prior, that I immediately called the number on the card. I didn't realize that it was a Perth number (Western Australia) and it was actually 3:00 in the morning. It turned out I was calling the residence of David and Cheryl Clarke, where a sleepy Cheryl answered the phone. I told her, you don't know who I am, but we are going to be doing business together very soon, and lots of it! After a few months of talking, faxing (yes, faxing) and sorting out the details, I began importing their wines.
That super-star wine from the busted box of samples is the wine we know today as Shotfire Shiraz. It was originally called Stone Jar, but fortunately we came up with a better name. Many years and vintages later, I'm still glad to be importing Shotfire Shiraz and other Thorn-Clarke selections .... and I'm still glad that Cheryl Clarke woke up for that phone call."
A parcel of 90 ares, one part is 20 years old and the other part is 55 years old. Its is called Les Pressonniers, in Gevrey-Chambertin.
Bourgogne Rouge Côte d’Or comes from a plot of Gevrey-Chambertin vines, giving delicate fruit and body, as well as the character and complexity of the Gevrey-Chambertin terro