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Home » Wine » White Wine » Chenin Blanc/Vouvray » Domaine de la Taille 'Michet' Chenin Blanc 2018
Domaine de la Taille 'Michet' Chenin Blanc 2018Sample Image Only
Domaine de la Taille 'Michet' Chenin Blanc 2018
Vinous Media 95
"A stunning dry expression of Chenin. Beautifully complex aromas of beeswax, honeysuckle, fennel, mint, and sage. Great texture envelops the palate with lots of pear, apple, pineapple, a gentle core of lovely minerality, and a lingering kiss of stoniness. The effect is Riesling-like in its precision. Exceptional balance of mineral and fruit. An incredible value.-- Jason Wilson"

The Wine
Certified organic
100% Chenin Blanc
40-60 year old vines
South exposure – top of the slope
Sand and clay soil ... read more
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Item Description
Vinous Media 95
"A stunning dry expression of Chenin. Beautifully complex aromas of beeswax, honeysuckle, fennel, mint, and sage. Great texture envelops the palate with lots of pear, apple, pineapple, a gentle core of lovely minerality, and a lingering kiss of stoniness. The effect is Riesling-like in its precision. Exceptional balance of mineral and fruit. An incredible value.-- Jason Wilson"

The Wine
Certified organic
100% Chenin Blanc
40-60 year old vines
South exposure – top of the slope
Sand and clay soil sitting on pure limestone
2-3 meters before hitting the limestone
Indigenous yeasts
No malo
Fermented and aged in barrel (20% new, 80% 1-4 year old barrels)

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
About 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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Remarkable
"A remarkable Chenin Blanc at a competitive price. As Vinous Media reviews, this wine has great complexity (it requires time to open and integrate) and yet is quite approachable. I found that the dominant flavor (and nose) was lemon meringue, but I wouldn't describe this wine as "fat". I would look for more viscosity and less structural acidity to describe a wine as fat or flabby. It is true the the wine is on the sweeter side, which is to be expected, so for folks who want a drink as a cocktail, be forewarned. I would pair this with spicy Thai or Sushi. I think it would be fantastic with turkey, gravy, sweet potatoes, stuffing, and cranberry sauce too!For beginner wine drinkers, I would recommend Pine Ridge Chenin/Viognier blend, which is much easier to wrap your head around for almost 1/3 the price at Empire. But for those of you who look for greater complexity but want it in a sweeter wrapper, this is a great wine to try!Barry"
Posted byBarry on Nov 15, 2020Verified Purchase
Too heavy
"Great chenin needs acidity for all of the richness it carries. This wine is just way too fat for my liking. Seriously lacking in precision."
Posted byMichael on Nov 2, 2020Verified Purchase
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