| Montlouis
A new star has emerged in the heart of the Loire Valley: he is Jacky Blot of Domaine de la Taille aux Loups, in Montlouis, located on the southern bank of the Loire not far from Tours. Blot, a Loire wine broker by profession, acquired about 8 hectares of 50-75 year old vines in 1989. These prized ancient parcels belonged to families that could no longer continue to cultivate the vines and so entrusted them to Blot and his team. Blot brings a passion and exacting determination to make wines of only the highest quality.
The estate now comprises 12 hectares in Montlouis, Vouvray and soon Bourgeuil. The core of the estate lies in the Montlouis appellation, on a high plateau overlooking the Loire River. The soil is a mix of stony limestone and clay that allows for perfect ripening of the Chenin Blanc grapes. As the vine rows are now ploughed (instead of being treated chemically) the roots descend deeply into the limestone bedrock. This, combined with severe pruning and late season leaf-stripping, keeps yields low and enhances the concentration and complexity of the wines. Average yields are 35hl/ha, often much less in the botrytis-effected parcels. Harvest is carried out by hand, as late as possible, in successive passes through the vineyards, with a sorting table placed at the end of each row to eliminate unsuitable grapes. After pressing, the wines ferment in barrels that have been crafted for the domaine from Troncais oak, with regular batonage and two rackings.
The exquisite Triple Zero Petillant is derived from hand-harvested and selected fully ripe grapes. It is fermented in barrel and then matured and bottled after the first fermentation, with aging in the Domaine’s cold underground cellars, cut into the limestone cliffs. Its fine texture and delicate and pure fruit flavors make it a great pleasure to enjoy. |
| Domaine de la Taille Aux Loups Website |
| Montlouis Petillant Triple Zero |
| A non-dose sparkling, 100% Chenin Blanc. One of Jacky Blot most striking creations is his TRIPLE ZERO. This wine is unique amongst sparkling wines as only fully ripe, healthy grapes are used. This allows master winemaker Jacky Blot to never add sugar during the winemaking process. Triple Zero refers to the fact that no sugar is added during the three traditional times that sugar is usually added for sparkling winemaking: zero chaptalization, zero tirage, zero dosage. This methode traditonelle wine Blot describes as “above all a natural wine, that happens to have some bubbles.” The story of how it is made is interesting in its own right, and also for how it illustrates Blot’s dedication to quality and originality. Exceptionally for a sparkling wine, the TRIPLE ZERO begins with fully ripe Chenin Blanc grapes from low-yielding, 50+ year old vines. There is no chaptalization; this is the first of the three ZEROS. The grapes are all harvested by hand. Any fruit insufficiently ripe (i.e., under 12 degrees natural sugar) or showing any sign of rot is eliminated. The grapes are gently pressed in a pneumatic press and the two-stage fermentation begins slowly in barriques with only native yeasts. Blot bottles the wine after about 3 months, when the fermentation in barrel has proceeded to the point where the natural sugars have almost fully fermented and only about 14 grams per litre of sugar remain. It then finishes fermenting in bottle; the delicate bubbles develop in these bottles while resting on their sides, or sur latte. At this phase, Blot adds no liqueur de tirage, or sugar syrup, as is common practice in champagnisation; this is the second of the three ZEROS. Once the secondary fermentation is completed (after about 30 days) and the wine develops on its lees for about 15 months, the temporary capsules are removed (degorgé) from the bottles, and they are topped off with the wine itself. At this last stage before final bottling, Blot add no liqueur d’expedition or dosage with sugar rich juice; this is the third of three ZEROS. The result is a sparkling wine with unsurpassed elegance, purity and expression of fresh, soft citrus and pear flavors. The combination of no sugar added and fully ripe grapes yields a wine that is ethereal in its fine texture and seamless quality. The gorgeous aromatics segue to a surprisingly rich mid-palate leading to a long, dry finish filled with minerals and ripe tree-fruit flavors. |
| Montlouis Sec - Remus |
| The dry Montlouis Remus comes from non-botrytised grapes picked at the end of the harvest. The yield is about 25hl/ha. The Remus cuvee is aged in 50% new and 50% one year-old barrels and is bottled in the Fall after the harvest. It is a very concentrated, dense wine that will age well in bottle for up to 10 years. The Montlouis Remus is best served with rich fish dishes, white meats and goat cheeses. When young, it profits from decanting. |
| Montlouis Demi Sec |
| The Montlouis Demi Sec is made from vines averaging 50 years of age, harvested in late October. Blot describes the wine as “reasonably demi-sec,” meaning that he aims to balance the freshness and elegance with 15 grams of residual sugar. As such, the Demi-Sec is very food-friendly and can age for up to 20 years. |
| Montlouis Sec - Dix Arpents |
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| Vouvray Sec - Les Caburoches |
| Varietals: Chenin Blanc Vouvray Les Caburoches used to be called Champs Rougets. Vines averaging 30 years old on south-facing, clay-limestone slopes. A Vouvray with great precision, freshness, and rich texture. |
| Montlouis Romulus |
| Sweet wine. |
| Montlouis Romulus Plus |
| Sweet wine. |
| Vouvray Coteaux Bretonniere |
| Sweet wine. |
| Vouvray Clos de la Bretonniere |
| Sweet wine. |
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