From our Importer: Le Clos du Papillon is a small valley at mid slope, beautifully exposed southwest to the light of the Loire. There are schist, rhyolite but also quartz. The topsoil layer is very shallow (60 cm) which provides excellent drainage for rainwater. The vine growing conditions are difficult, forcing it to develop its roots deep in the rock cracks to draw nutrients. The climate in that parcel allows for a level of highly advanced maturity. With grapes that concentrate aromas under the action of Botrytis. Le Clos du Papillon is harvested in two selections: The first selection of fresh fruit and the second one later with some botrytis. Both selections are put in barrels and blended 16 months later. The wine then remains a few months in vats.

This assemblage of the two styles of grapes results in a full-bodied wine, with a citrus finish on very first attack, followed by sensations of ripe and exotic fruit with a very distinguished touch of bitterness or toasted almonds on the finish. The long ageing on the lees gives it a nice smoothness. The brandy nose is characterized by aromas of evolution. The body and the very long finish make the Clos du Papillon a gastronomic wine to accompany lobster, scallops, smoked fish, Turbots, Saint Peter. It is also interesting with delicate white meats such as veal or capon, along with truffles or mushrooms.

Classic mountain cheeses like old Salers, or 5 to 6 years old Comté are equally delicious with this great Savennières.

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