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4947 NICOLAS JOLY SAVENNIERES ROCHE AUX MOINES CLOS DE LA BERGERIE 2016 750ml
4947 NICOLAS JOLY SAVENNIERES ROCHE AUX MOINES CLOS DE LA BERGERIE 2016 750ml


 
: HK$660.00

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Code: F03250001BBJ2016
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Clos de la Bergerie

Clos de la Bergerie inherits same style of Coulee de Serrant as well as Vieux Clos. Contains Botrytis too. Clos de la Bergerie is the richest among three cuvees with honey-like stickiness. Gras coats your mouth, seductively sweet, and long finish. This is the wine for pleasure.

Clos de la Bergerie carries another appellation : Savennières Roche aux Moines. The Middle Age of the vines is approximately 25 years. The grounds also made up of schists are a little thicker (30 with 80cm approximately). The outputs are of 25/30 hectolitres per hectare (50 authorized). The slopes less marked than for Casting are directed towards the east. The wine makings are made out of wood (never more than new wood 5%) and produce approximately 8,000-10,000 bottles per annum.

The quality of a wine is done especially before the harvest : the storeroom should be has our eyes only one maternity and never a factory. The wine making remains very simple; a certain number of acts like the relevurage, aromatic or not, osmosis etc… are banished. The wines are stored especially in old underground or the bases of the castle.



Natural wine - the wine like a fresh fruits

Indeed, the taste of Nicolas Joly wines are always different. Many people are thinking that it's a bottle variation, or wines are unstable.

However, please imagine fresh fruits and canned fruits. Nicolas Joly's wine(and other good natural wines) are much closer to fresh fruits. As fresh fruits is changing every moment and affected by environment, Nicolas Joly's wine is alive in the bottle and perform differently every season, every day and every time zone, rather than bottle variation. On the other hand, most of wines which are distributed widely are produced as preserved food such as canned pineapple. Its taste is same every day(stable and homogenised) and gettitng older slowly.

Do not confuse oxidation with maturity

Chenin gets its complexity only when it is fully ripe – deep yellow. And only healthy, sustainable farming can guarantee this without grey rot. For this reason, all our grapes are picked in four or five passes as each parcel begins to raisin and form botrytis - thereby allowing the mineral flavors of Chenin to achieve their fullest intensity.

Once uncorked, wines made in this way continue to improve – and are in no way oxydized. To be sure that the color is not oxydation you can make the test yourself by tasting each day a glass over several days without putting the bottle in the fridge just recork. You will see the wine develops for several days and sometimes over more than a week.

If the wine would be oxydized it would be undrinkable.Our wines go well with white meat in sauce, fish with beurre blanc or even simply with a good cheese like goat cheese or Cantal. Uncork few hours in advance or carafe the wine. Serve at 14°C / 57°F. (by Nicolas Joly)

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