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4072 NICOLAS JOLY SAVENNIERES LES VIEUX CLOS 2012 750ml
4072 NICOLAS JOLY SAVENNIERES LES VIEUX CLOS 2012 750ml


 

Price HK$290.00

Stock Status:Available

Code: F03240001CBJ2012
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Q : Why the taste of Nicolas Joly wines are always different? Is this bottle variation? or wines are unstable?

A : Please imagine fresh fruits and canned fruits. Nicolas Joly's wine(and some other natural wines) are much closer to fresh fruits. As fresh fruits is changing every moment and affected a lot 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 the wines which are distributed widely are produced as preserved food such as canned pineapple. Taste is same every day(stable and homogenised) and gettitng older slowly.



Decant 3小時香氣襲人
餘味悠長,最佳的Nicolas Joly入門版


Vieux Clos inherits same style of Coulee de Serrant as well as Clos de la Bergerie. Contains Botrytis too. However Vieux Clos is not merely an entry level of Nicolas Joly's wine. Because every three cuvees have different characters and size. Vieux Clos has good concentration, smooth texture, complexity and delicate touch. Ready to drink. At least 3 hours decanting, ideally more than 12 hours.

Vieux Clos carries also appellation Savennières. The vines of an Middle Age of a score of years result from selections massales, and not clonales, to increase aromatic complexity. The grounds are primarily made schists but also sometimes of quartz and more rarely of sand. The outputs are of 30/35 hectolitres per hectare (50 authorized). Wine making out of wood or tank. Production: approximately 15,000 bottles/year.

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.


Every Nicolas Joly's wines require decanting. In 90's he strongly recommended us to do decanting 24 hours before drinking. However that was not pragmatic and not easy to handle, especially there was no chance in restaurant. Only experienced, skilful wine connoisseurs and wine geeks were allowed to drink this wine.

Today they changed suggestion about decanting. They just say "This wine must be decanted if possible" on the back label modestly. Are they compromising? or they changed their wine-making to be nice to mass-market? - No, they don't. The wines have been improved a lot these 10 years. They could capture best timing for harvesting precisely, and could obtain perfect maturation and good volume of botrytis. This is the reason why their wines no longer require decanting 24 hours before drinking. This is only one of the result. Obviously wines are much delicious than before and showing beautiful balance. But please do not misunderstand that these wines still can last more than 10 days after uncorking, even developing day by day. Needless to say about aging potential in the bottle. These wines can age many years.

* Please do not use ultra decanter. Small frasco type is ideal.
* Please keep 12℃-14℃ during decanting and drinking.
* This wine has sherry-like aroma by nature. But this is not oxidation in bad way.
If you like Jacques Selosse type Champagne, you will also like it.
* If you would like to see development of wine for several days, please keep decanter in the fridge.

Food matching is very easy. Chèvre, cream source, simple stew are perfect. For the Chinese, we keep on posting after experiences.

Hereunder is the old back label which was mentioning about 24 hours decanting.





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 opened, 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 improving the first days even 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. Open few hours in advance or carafe the wine. Serve at 14°C / 57°F. (by Nicolas Joly)

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SELECTION > NICOLAS JOLY - COULEE DE SERRANT
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