Trois Freres Muscadet 2015
| Country: | France |
| Region: | Loire |
| Grape Type: | Melon |
| Winery: | Trois Freres |
Trois Moulins Haut-Medoc Cru is amde from 52% Merlot, 33% Cabernet Sauvignon and 15% Cabernet Franc.
Average age of vines: 19 years.
Aged 8 months in French oak barrels (1 year old barrels)
This wine is ripe and firm on the palate. Flavors of black plum
skin and blackberry form a rich wine that is approachable at an early age.
This wine is weighted enough to balance the intense tannins, with enough
acidic structure to lift the finish.
This great dry white wine offers a unique style with a fine and delicate minerality... Beautiful tension on the palate followed by hints of flower, melon and lime, that finishes with a refreshing crispness.
MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards: Muscadet, Touraine, Vouvray, Sancerre...
Average age of the vines is 20 years old.
We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes
Wine was slightly filtered before bottling to ensure wine will remain stable.
Ideal with all fishes, seafood and for sure oysters but do not hesitate to match it as well with a great goat cheese.
This vintage claims to be “Classic” purely to set itself apart from the tendancy to promote wines whose aromas have their origin neither in the variety of grape nor in the locality...This Muscadet is developed and vinified to be appreciated young “on the fruit”. It is crystal clear and the color of yellow straw. Lime, grapefruit, white fruits, pear and apple, salty and citrus notes are generously present on the nose.
The mouth is rich, straight, providing a beautiful acid screen; lime and soft notes of the sea provide a good balance and a great freshness in this Muscadet, superb landmarks which stretch to the end....
GRAPE-VARIETY: Melon de Bourgogne. (Local name of the Muscadet grape)
SURFACE: 4.50 ha (11.12 acres).
AGE OF VINES: 30-35 years old.
CARACTERISTICS OT THE TERRITORY: Loire Valley vineyard
Orientation of the slopes is WEST and NORTH WEST.
Soil is Siliceous with a sub-soil of metamorphic rock.
PRODUCTION: 45 hl/ha
Soil ploughing and soil scraping. Canopy management.
PRUNING: Simple Guyot.
VINIFICATION AND REFINING:
Organicly farmed since 1975.
Biodynamic – Demeter certified since 1998
- 100 % hand-picked grapes
- Reception of the grape harvest by gravity.
- No use of pumps.
- Pneumatic pressing.
- No racking of the must.
- Fermentation 100 % natural yeast.
- Aged “on the lees” in underground vats
covered with glass tiles during 14 months.
Trois Freres Muscadet has apple and pear dominate the concentrated nose.
Greener apple on the palate, good acidity. A well balanced wine. Citrus fruits (grapefruit, lime), plenty of minerality, good integrated spiciness on the back.
The Trois Freres Estate
The Couillaud brothers, Bernard, Michel and François, joined together in 1979 and expanded the original small family holding to the present size. They export their wines in England, Japan, Germany, Holland, Belgium, and the U.S.A.
"This estate has been one of my value picks in other vintages, and they still offer very good quality for bargain hunters." Robert Parker's Wine Advocate, June 2012
The Trois Freres Vineyard
Located on a south-facing slope of granitic soil near the village of Vallet, in the heart of the Muscadet de Sèvre et Maine appellation, the vineyard measures 66 hectares (145.73 acres): 36 hectares (88.92 acres) planted with Melon de Bourgogne (Muscadet), 27 hectares (66.69 acres) with Chardonnay and 3 hectares (7.41 acres) with Gros-Plant.
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What this vineyard captures, more so than any other Pinot Noir site that I have tasted, is both power and elegance. Bright and forceful Bing cherries and dark berries along with the slightest hue of roasted coffee bean on the nose. Immediate and broad textured tannins cover the palate as flavors of black raspberries, licorice and black tea leaves unravel. Oak-inspired overtones of crispy charred marshmellows and fall spice with balance acids elongate a finish that reverbs for hours.
What this vineyard captures, more so than any other Pinot Noir site that I have tasted, is both power and elegance. Bright and forceful Bing cherries and dark berries along with the slightest hue of roasted coffee bean on the nose. Immediate and broad textured tannins cover the palate as flavors of black raspberries, licorice and black tea leaves unravel. Oak-inspired overtones of crispy charred marshmellows and fall spice with balance acids elongate a finish that reverbs for hours.
The Soberanes Vineyard is the latest exciting joint venture between the Pisoni and Franscioni Families. The site features tightly spaced vines and is planted to 33 acres of Chardonnay, Pinot Noir and Syrah and sits on the Santa Lucia Highlands Bench adjacent to the Garys' Vineyard. The clonal material planted in the loamy, rocky soil is very diverse and features over a dozen of the most renowned heritage selections from California and Burgundy in pursuit of the finest wine quality.
Review:
The vineyard is famous for producing ripe, luscious Pinots stuffed with massive fruit. Many wineries have dipped into it over the years. Krutz’s rendition is dry, balanced and full-bodied, with relatively high alcohol framing raspberry, cherry, cola, red plum, exotic spice and sandalwood flavors. It should age well through 2020–2022.
- Wine Enthusiast 92 Points
This wine will ship around Nov 28th
Made from 78% Tempranillo, 15% Cabernet Sauvignon and 7% Merlot, aged in French oak barrels for 12 months, this is an elegant medium to full-bodied wine with ripe red fruits, sweet spices combined with toasty notes. The tannins provide texture and roundness and the finish is long and intense.
The 2014 vintage was marked by a very early start to the cycle. In April, the vineyards at Pago de Carraovejas already showed signs of activity, which is highly unusual. It was a very hot spring leading into a summer that was cooler than usual and enhanced by an unbeatable end to the cycle with a September that was more like summer than Autumn. The slow, careful grape-picking began on 26 September and ended on 18 October with the picking of the Cabernet Sauvignon. The rain around the time of the grape-picking lengthened the process but the quality and health parameters remained intact for such a peculiar—as regards weather—and promising vintage due to its quality.
We make our Reserva using selected grapes from vineyards with a greater potential for performance, in other words, with a fruit concentration and, at the same time, appropriate levels of acidity and firm, ripe tannins. Our process respects the fruit and we work slowly and meticulously: we pick our grapes by hand and we transport them in crates. Depending on the plot of land they come from and the time they arrive at the winery, the grape may be put into cold rooms to prevent oxidation and preserve their aroma.
We then perform a second selection process at the winery, rejecting any grapes that do not meet our criteria, using a selection table. The grapes are brought into the cellar and are allowed to settle naturally.
The vats are filled slowly and gently. Depending on the characteristics that we detect during the tasting, we ferment the grapes in stainless steel vats or French oak.
For this fermentation, we use our own yeast, from our vineyard and is isolated by our team. This concept is partially responsible for the character of Carraovejas. During fermentation, a relatively low temperature is maintained, using dry ice if necessary. After the alcoholic fermentation, the undergo spontaneous malolactic fermentation, which takes place in stainless steel or oak, depending on the characteristics of the wines. The barrel ageing is marked by respect for the character of the wine. Most of it was aged in extra-fine-grain, French oak barrels for a minimum of 12 months – the time it remains in the cellar before being put on the market, bottled and sealed with selected natural cork.
A great match with red meat, game, pastas, ham and hard cheeses.
Review:
"Plenty of creamy baking spice aromas, with coal smoke, dried plums and cherries manifesting in a really brooding nose. The palate has impressive focus and just the right amount of generous flesh. Will age well, ready now."
- James Suckling (July 2017), 92 pts
