" We don't sell the wine without touching the vine "
Jean-Michel Sorbe Reuilly Blanc 2019
No longer available.
| Country: | France |
| Region: | Loire |
| Winery: | Joseph Mellot Jean-Michel |
| Grape Type: | Sauvignon Blanc |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
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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.
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
Gaja Alteni di Brassica Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Fresh and floral, featuring a sleek note of white flowers: jasmine, acacia and lily. Tomato leaf, combined with sage and pink grapefruit, lead the way for a juicy display of mango, papaya and passion fruit.
Alteni di Brassica has a powerful style and a rich bouquet. A vivid structure with bright acidity, yet it displays a mineral accent on the mid-palate. The finish is long, sweet and focused.
Review:
The 2019 Alteni di Brassica is bright, focused and full of energy. Sage, mint, tomato leaf ‘and a whole range of varietal accents lend vibrancy to this beautifully sculpted, phenolic in feel Sauvignon from the Gaja family. The 2019 was fermented and aged in a combination of steel and cask, with no racking until bottling. | especially admire the precision here.
-Antonio Galloni Vinous 94 Points
Vina Mein Ribeiro Blanco is made from 75% Treixadura, 10% Godello, 5% Loureira, 5% Albariño, 3% Torrontés, 1% Lado and 1% Albilla.
Nuanced layers upon layers of bay leaf, white stone fruits, moss, and wild fennel unfold.
Incredibly complex, this medium-bodied white has nervy acid to balance fleshy fruit and structure.
Review:
"The grand vin 2019 O Gran Mein is a blend of different varieties and vineyards that represents the best they have in white, fermenting each variety by plot, which gives them a lot of lots to make a blend. The idea is to achieve something that is complex but delicate rather than intense. It achieved 13% alcohol while it kept a pH of 3.34 and 6.29 grams of acidity, blending wines that fermented in stainless steel, concrete, foudre and 600-liter barrel and matured in tank for 14 months. It has aromatic complexity and depth and is elegant and nuanced, with herbal, balsamic and spicy aromas and the inland, river character. The palate is really balanced, and the mouthfeel is terribly stony, with a drying finish. Here they are again looking for potential to create this blend; they talk about wines for 30 years, guided by the first vintages in the 1990s. 25,000 bottles, 3,000 magnums and some larger formats were produced. It was bottled in December 2020.. - Luis GUTIERREZ"
- Robert Parker's Wine Advocate (Issue 259, February 28th 2022), 93 pts
Ferme Blanche Cassis Blanc Excellence is made from 50% Marsanne and 50% Clairette.
On the nose, white fruits, citrus zest, hint of vanilla. Velvety well balanced mouth of ripe fruits and minerality.
Pair with trout, Scallop, or better yet lobster would complement this wine perfectly.
Product Description
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.
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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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.
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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.
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Review:
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Review:
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Clean and bright ruby red with purple reflections. Great aromatic intensity, complex and elegant, where the compote of red fruits dominates. The palate is structured with silky, sweet tannins and a lingering finish.
The harvest was done manually at the optimum point of maturity, and carried out separately for each of the more than 20 different plots used to make this wine. After the selection tables, a pre-fermentation maceration at low temperature and subsequent alcoholic fermentation at 28º is carried out, giving way to malolactic fermentation and aging in new French oak barrels for 26 months.
Ideal with red meats (big game), roasted white meat, and blue cheese.
Review:
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