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Domaine de la Taille aux Loups Gamay NV
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This is a bubbly wine imageDomaine de la Taille aux Loups Gamay NV

$32$24.95
 
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Vinous Media 94
"A pétillant naturel from 40 to 80-year-old vines with zero capitalization, zero liqueur de tirage, and zero dosage. Aged 24 months on the lees. This is one of the better pet-nats I’ve tasted. Lemon and pineapple on the nose, with an underlying herbal character, and a long creamy finish."

The Wine
Certified organic
95% Gamay, 5% Grolleau
100+ year old vines
Harvested at full maturity, 12°-12.5° potential alcohol
Allows for the three “Zeros”
Zero chapitalization
Zero liqueur de tirage
Zero dosage
No malo
Petillant ... read more
This is a bubbly wine
Item ID: #38604
Size: 750mL (wine)
Closure: Cork

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Item Description

Vinous Media 94
"A pétillant naturel from 40 to 80-year-old vines with zero capitalization, zero liqueur de tirage, and zero dosage. Aged 24 months on the lees. This is one of the better pet-nats I’ve tasted. Lemon and pineapple on the nose, with an underlying herbal character, and a long creamy finish."

The Wine
Certified organic
95% Gamay, 5% Grolleau
100+ year old vines
Harvested at full maturity, 12°-12.5° potential alcohol
Allows for the three “Zeros”
Zero chapitalization
Zero liqueur de tirage
Zero dosage
No malo
Petillant naturel
One long single fermentation done with indigenous yeasts
Fermented and aged in 5-10 year old barrels
Aged on the lees for 24 months

The Estate
“With François Chidaine, Jacky Blot has been instrumental in taking Montlouis out of Vouvray’s shadow and establishing for it a reputation of its own—and a better one at that. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations and no malolactic conversions”
–Vinous Media

“Jacky’s wines, including his not-anymore Vouvray, are the perfect example: They’re bone-dry, less fruity than complex and austere. He believes sugar blurs chenin’s ability to transparently reveal its best qualities, which is why his winemaking is almost fanatically Burgundian, although he prefers to describe it as “the school of Montlouis.” He ferments all his whites in barrels. And rather than a cold, quick fermentation meant to highlight aromas, he borrows from Burgundy’s elite cadre, winemakers like Jean-François Coche (of Coche-Dury) and Jean-Marc Roulot (of Domaine Roulot): he exposes the grape must to oxygen before a long, slow fermentation and leaves the finished wine in steel tanks for months before bottling, which firms up the texture.”
-Jon Bonné

CERTIFIED ORGANIC
SITE SPECIFIC CHENIN BLANC
OLD VINES – 50+ years old on average
LOW YIELDS, NO MALO, NO BATTONAGE
LEADER and PIONEER in LOIRE VALLEY
The future of Loire Valley Chenin Blanc is in single vineyard, dry, terroir-driven whites that challenge the greats of Burgundy for precision, length, complexity and ageability. Pioneers like Jacky Blot are currently making the wines of a lifetime. This has been literally 25 plus years in the making, ever since Jacky first purchased eight hectares of 50 to 75 year old vines in Montlouis in the late 1980s. Transforming and building this organically certified property began in 1988. The level of grower commitment to natural farming practices and non-interventionist vinification is easily the highest percentage of any Chenin appellation in the Loire Valley. Every site is allowed to sing, without the sugar, without the battonage, no malo, using low levels of SO2, and minimal filtration. Jacky Blot is without question one of the inspirational leaders of this growing movement.

Farming Practice:Certified Organic

Domaine De La Taille Aux Loups

View all from Domaine De La Taille Aux Loups
"With François Chidaine, Jacky Blot has been instrumental in taking Montlouis out of Vouvray's shadow and establishing for it a reputation of its own--and a better one at that. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations and no malolactic conversions"
–Vinous Media

"Jacky's wines, including his not-anymore Vouvray, are the perfect example: They're bone-dry, less fruity than complex and austere. He believes sugar blurs chenin's ability to transparently reveal its best qualities, which is why his winemaking is almost fanatically Burgundian, although he prefers to describe it as "the school of Montlouis." He ferments all his whites in barrels. And rather than a cold, quick fermentation meant to highlight aromas, he borrows from Burgundy's elite cadre, winemakers like Jean-François Coche (of Coche-Dury) and Jean-Marc Roulot (of Domaine Roulot): he exposes the grape must to oxygen before a long, slow fermentation and leaves the finished wine in steel tanks for months before bottling, which firms up the texture."
-Jon Bonné

CERTIFIED ORGANIC
SITE SPECIFIC CHENIN BLANC
OLD VINES – 50+ years old on average
LOW YIELDS, NO MALO, NO BATTONAGE
LEADER and PIONEER in LOIRE VALLEY
The future of Loire Valley Chenin Blanc is in single vineyard, dry, terroir-driven whites that challenge the greats of Burgundy for precision, length, complexity and ageability. Pioneers like Jacky Blot are currently making the wines of a lifetime. This has been literally 25 plus years in the making, ever since Jacky first purchased eight hectares of 50 to 75 year old vines in Montlouis in the late 1980s. Transforming and building this organically certified property began in 1988. The level of grower commitment to natural farming practices and non-interventionist vinification is easily the highest percentage of any Chenin appellation in the Loire Valley. Every site is allowed to sing, without the sugar, without the battonage, no malo, using low levels of SO2, and minimal filtration. Jacky Blot is without question one of the inspirational leaders of this growing movement.

Farming Practice:Certified Organic

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