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Certified Biodynamic

Showing all 3 results

  • Vouvray Sec “Cuvée Silex” 2017/18, Vigneau-Chevreau, 12.5% vol, 75cl

    Vouvray Sec “Cuvée Silex” 2017/18, Vigneau-Chevreau, 12.5% vol, 75cl

    LV17

    The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites.

     

    The delicious, minerally Vouvray Sec “Cuvée Silex” is from flint (silex) and clay soils. Silex is considered the finest soil type for the Chenin Blanc in this part of the Loire Valley.

     

    Pale straw in appearance, the nose has a lovely blend of herby notes, green apple freshness and just a touch of honey. The palate is dry with apple flavours, brilliant zesty structure and a very long finish.

     

    The late Jean-Michel Vigneau began the process of converting to organic production in the early 1990’s and in 1999 Vigneau-Chevreau received certification from Ecocert. The current generation have taken the next step by adopting a biodynamic approach which pays close attention to the natural rhythms of the earth and lunar cycles.

     

    Domaine Vigneau-Chevreau is one of the only two estates in Vouvray to be biodynamic and they own 25% of the appellation’s organic vineyards – 30 ha.

     

    £16.74

  • Vouvray Pétillant Brut N.V., Domaine Vigneau-Chevreau, 13% vol, 75cl

    Vouvray Pétillant Brut N.V., Domaine Vigneau-Chevreau, 13% vol, 75cl

    SW05

    The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites.

     

    The late Jean-Michel Vigneau began the process of converting to organic production in the early 1990’s and in 1999 Vigneau-Chevreau received certification from Ecocert. The current generation have taken the next step by adopting a biodynamic approach which pays close attention to the natural rhythms of the earth and lunar cycles.

     

    Domaine Vigneau-Chevreau is one of the only two estates in Vouvray to be biodynamic and they own 25% of the appellation’s organic vineyards – 30 ha.

     

    The Vouvray Pétillant Brut is 100% Chenin Blanc from low-yielding, 25 year old vines. The grapes are hand picked, crushed in pneumatic presses and fermented in steel. A natural second fermentation then takes place in the bottle to give the wine its fizz. The significance of the term pétillant is that the pressure of CO2 in the wine is lower (3.5 bar) giving a very elegant style. The wine is aged in bottle for 18 months before disgorgement.

     

    Pale gold in appearance, the wine has very fine bubbles. The nose is clean and fresh with apple, pear and citrus fruit aromas. The palate is dry and refreshing with ripe fruit and fine balancing acidity.

     

     

     

     

    £18.00

  • Pic Saint Loup, “Le Pic” 2014, “Les Cuvée Rares”, Calmel & Joseph, 14% vol, 75cl

    Pic Saint Loup, “Le Pic” 2014, “Les Cuvée Rares”, Calmel & Joseph, 14% vol, 75cl

    FR10

    Founded in 1995, Calmel & Joseph is a négociant house specializing in Languedoc-Roussillon wines from private wineries from across the region. Over the years, they have built close personal relationships with a large number of growers from all appellations. Convinced of the extraordinary potential of this region, oenologist, Laurent Calmel, and Jerome Joseph work together on the vinification, blending and ageing of wines with the common purpose of demonstrating the little known, yet unique quality of these Mediterranean terroirs.

     

    30% Syrah, 30% Grenache, 20% Mourvèdre ,10% Cinsault, 10% Carignan from 40 year-old, low yielding vines farmed according to biodynamic principles.

    The grapes are harvested by hand at optimum ripeness, then transported to the winery. After destemming, 30% of the fruit is crushed, with the remainder used for semi carbonic maceration; grapes are vinified separately by variety and parcel. Fermentation takes place with natural yeasts, with pumping over at the onset of alcoholic fermentation, followed by punching down through to the end of the time in tank (22 days in concrete tanks, at 25°C). Malolactic fermentation took place while the wine was maturing in barrel.

     

    Ageing was for 20 months in 2000-litre wooden casks, with some wine put into smaller barrels for a year. The wine was bottled without filtration.

     

    A highly expressive wine. Notes of spice, eucalpytus, mint and liquorice on the nose, followed by more complex, secondary aromas including juniper. Excellent freshness and balance, with fine tannins, small berry fruit and spice.

    £20.04