On our table
Sunday Night Supper: A Study of Slope
Jacky Blot (RIP 2023) is one of the truly great producers of Loire Valley red wine. Here, a deep(er) dive with a delicious conclusion.
• Vineyards are on the east-, northeast-, and southeast-facing mid-slopes of the Côte-de-Brouilly, planted to a density of 10,000 to 12,000 vines per hectare
• Grapes are hand-harvested
• Fermentation is 100% whole-cluster with natural yeasts. The whole clusters are put into 65 hl stainless steel cuves and then are filled 2/3 of the way full to leave room for the CO2 to release from the grapes to form a natural cap over the must. The maceration lasts approximately two weeks.
• The grapes are removed from cuves and pressed, and the juice is put back into the cuves to finish alcoholic fermentation.
• The wine is then racked into old foudres (around 50 hl capacity) where the wine undergoes malolactic fermentation, and then ages for at least nine months before an unfiltered bottling.
-FROM IMPORTER
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Small production and careful craft: wine tastes better when someone has made it just for you.
From grape to glass, mindful farming and work in the vineyard that is good for the bees and good for the trees is everything. We make sure it’s ‘made-the-right-way' so you can sit back and indulge.
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In GOOD TASTE
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