Les Fougeraies
Ample and mineral. Wind sands soils.
Harvested by hand by successive sorting.
After a slow direct pressing, the must is put directly into oak barrels where the fermentations take place naturally without exogenous yeasts.
No input is used except a little volcanic sulfur.
The wine is bottled after 18 months of ageing, 12 of which are in barrels.
Decant before serving at 12-14°C.
Cellaring : 10-12 years
This wine will accompany cooked fish (monkfish in American style, Loire pike in white butter...), but also white meats (veal blanquette, poultry fricassee in cream sauce...), or slowly matured cooked cheeses (Beaufort from the high mountains, Comté...), goat's cheese, ewe's cheese...
« Light golden colour. The nose offers a slight hint of vanilla/oak, with yellow stone fruit, crushed nuts and some stony notes. Mouth filling in a sleek profile with invigorating freshness, youthful fruit flavours, a slight saline note on the finish and a very nice length. »
Andréas LARSSON, best sommelier of the world 2007.
A fine, tractable Chenin, expressing citrus and white fruits. The palate, both sharp and powerful, develops a nice mineral dimension. Nice fresh and long finish. A persistent and balanced wine.
« Bright medium deep golden colour. Intense and pure aromas sharing both earthy and stony notes with chestnut, truffle, crushed nuts and flamboyant yellow fruit with confit de citron, apricot and grilled pineapple, there´s no noticeable oak but a texture that might come from oak élevage, well-built with fine extract, good flavour intensity and a very long finish. »
Andréas LARSSON, best sommelier of the world 2007.
« The floral aromas on the nose draw you in, while hints of ground anise and coriander introduce the palate. Combining power and grace, the elements of ripe orchard fruit, lemon verbena and prominent minerality mingle to create an attractive core. »
Andréas LARSSON, best sommelier of the world 2007.
