martedì 16 marzo 2021

Julien Pilon - Saint-Joseph red "rue des poissonniers, paris 18e"


 AOC Saint-Joseph red "rue des poissonniers, paris 18e"


Grape variety 100% Syrah.
Vineyard: This cuvée is made from the blend of plots located in the northern part of the appellation.
Terroir Granitic sands.
Vinification: The grapes, harvested by hand, are completely destemmed but not crushed.
The vinification in open stainless steel vats lasts about 3 weeks with short but frequent pumping over. The malolactic fermentation takes place in barrels.
Aging 12 months in barrels of 225 l and 500 l, 10% of which is new wood.
Alcoholic degree 13% vol.
Number of bottles approximately 6,000 bottles.
Tasting With a very beautiful coloring intensity, the wine presents a nose of red fruits and spices. The palate, full, presents a beautiful creamy structure.

Julien Pilon - Viognier "mon grand-père était limonadier"


 Viognier "mon grand-père était limonadier"

Grape variety 100% Viognier.
Vineyard: This Viognier cuvée comes from a blend of four plots, all located on plateaus overlooking the north of the Rhône valley. The altitude of 300 m and the exposure less solar than the vineyards of neighboring appellations (Condrieu - Saint-Joseph)
allow to keep a maximum of freshness in the wines.
Terroir Granitic, sandy soil, poorly founded.
Vinification: All the plots are harvested manually and vinified separately.
After pressing, the musts are severely settled. Alcoholic fermentation
at low temperature is slow and malolactic fermentation is complete.
Aging 10 months on lees in second-hand barrels of 225 l and 400 l.
Alcoholic degree 13% vol.
Number of bottles 15,000 bottles.
Tasting Intense and typical nose of a Rhôdanien viognier, with notes of citrus and apricots. Full mouth with a real digestible frame.
Aging Consume when young, within 2-3 years.

giovedì 4 marzo 2021

Régis Jouan - Sancerre Blanc


 Sancerre Blanc 2019 Régis Jouan


Tasting comments:
Pale gold in color with bursts of light, offers a
very fresh nose with a hint of citrus.
A very clear attack on the palate with a lot of
material in structure.
The final of the terroir thus remains very present and delivers
the secrets of my Sancerre.
Area:
2.1 hectares
Grape variety:
Sauvignon
Geology:
Clay-limestone layers of the Kimmeridgian era
Situation:
South West facing slope
Planting density:
6,500 vines / ha
Viticulture:
The vines are pruned in simple Guyot
The vines ripen grains with minerality and
aromatic richness typical of Sancerrois
Harvests:
This vintage is made from 25-year-old vines
Average yield: 65 hl / ha
Vinification:
Traditional and rigorous. Fermentation in vats
thermoregulated stainless steel.
Bottling :
Final filtration on Kieselguhr filter in order to
preserve the authentic character of the wine
Food / wine pairing:
Noble fish and seafood ...
Optimal tasting temperature:
10 ° -12 ° C.
Distinction:
Gold Medal Salon de l'Agriculture 2020
Gold Medal World Sauvignon Competition 2020

AT Roca - Reserva


 AT ROCA RESERVA

Classic Penedès: Traditional Method
Type: Reserva - Brut Nature
Ageing: Minimum 20 months
Year: 2018
Varieties: 50% Macabeu, 30% Xarel·lo and 20% Parellada
Winegrowing: Ecological winegrowing in vineyards of more
than 30 years
Analysis
Alcohol: 12% Vol A.T.: 6 g/L A.V.: 0.18 g/L Sugars: 0 g/L
Winegrowing: Mosaic vineyard of 32 plots that express the
heterogeneity and singularity of the dierent subzones of the
Penedès through the three great varieties of the zone.
- Macabeu comprises 14 plots that make up 16.5 ha among
the subzones of Costers de l’Ordal and Massís del Garraf, at
320 to 420 metres altitude on calcareous, gravel and
limestone soils.
- Xarel·lo comprises 6 plots that make up 10.2 ha among the
subzones of Conca de l’Anoia and Conca del Foix, at 220 to
340 metres altitude on clayey, calcareous and pebbly soils.
- Parellada from 4 plots that make up 6.4 ha on the Serra
d’Ancosa within the La Llacuna district, at 580 to 670
metres altitude on sandstone soils.
Tasting note: At first sight it has a clean and bright
appearance, of a pale yellow colour with new gold reflections.
A fine and persistent bubble that evolves through an
abundant formation of beads and crown. The first impression
on the nose is clean, frank and elegant. The second
impression is dominated by the fruity aromas dominated
by russet apple, pear and fennel on a cake and brioche
background.
In the mouth it is very fruity and refined and elegant, with
bubble creamy and very well integrated. The fresh white fruit
stands out over a background of fine lees and cake.
As a whole it is fresh, elegant and persistent

Bele Casel - Asolo Prosecco Superiore DOCG Extra Brut


 ASOLO PROSECCO SUPERIORE DOCG EXTRA BRUT

Vines and soil
Vineyards: Steep hills of Monfumo

Grape varieties: Glera and local varieties (Bianchetta Trevigiana, Perera, Rabbiosa, Marzemina Bianca)

Farming: Organic certified since 2014

Training system: Guyot – Cappuccina (Double arched cane)

Soil: Marl, grey, rich in limestone

Harvest: September, 10/30th

Vinification
Vinification: The grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (64/68°F).

Aging in stainless steel for at least 7 months. No filtration, nor sulphites added.

Secondary fermentation: Martinotti method

Fermentation time: 60/70 days

Analytical data
Alcool: 11%
Pressure: 4.5 atmosfere
Acidity: 5.2 g/l
Residual sugar: 4 g/l
Tasting notes
Appearance: Light, soft fizziness with persistent bubbles

Aroma: Fresh aromas with notes of golden apple, grapefruit

Palate: Elegant and well balanced flavor

Pair with appetizers and fish dishes

How to serve
Serving temperature: 6/8° C