Domaine de Briseau Jasnières Kharakter 2006

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Starting at: $19.08 USD

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Winery:

Domaine de Briseau

Varietal:

Chenin Blanc

Region:

France > Loire Valley > Touraine > Jasnières

Type:

White Wine

Color:

Drink Dates:

Drink Now

UPC:

 

User Tags:  stone fruits, pome, (tree) fruit, apple, plum, fruit, deep, color descriptors, nose, desserts 

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What to Expect

Chenin Blanc is one of the world's least-known and appreciated great white wine grapes. Originally from France's Loire Valley, Chenin Blanc has spread around the globe and is used for virtually all styles of white wine, from crisp and lean to rich, round full table wines, sparkling wines, and some of the most decadent dessert wines made. Classic descriptors for the flavors of Chenin Blanc include peach, honey, lanolin, marzipan, and quince jelly though the dry style from South Africa, where the wines are known as Steen, often exhibits more tropical fruit notes that recall pineapple and guava.

Winemakers Notes

Christian Chaussard studied and then taught viticulture and oenology whilst running a small estate in Vouvray. For financial reasons he had to give the latter up, but soon decided that he wanted to practise vine-growing and winemaking. Before accomplishing that goal, he met Nathalie Gaubicher, a Swiss actress with an oenologist and sommelier diploma, and they set out to find vines somewhere in France. In 2002, they settled in the Jasnières/Coteaux-du-Loir area in northern Touraine. The entirety of Jasnières covers eighty hectares of vines, and Coteaux-du-Loir about two hundred hectares. read more...The soils are largely all clay and silica over a subsoil of limestone, and Domaine le Briseau was started with four hectares of vines planted mainly with Chenin Blanc and Pineau d'Aunis. In 2007 the estate had grown to eleven hectares. All vineyard work is done according to the principles of organic viticulture (with the certification of Qualité France): no pesticides, insecticides or chemical fertilizers are used; nettle and horsetail decoctions are sprayed on the foliage; copper is used in modest quantity (less than 5kg/ha); the vines are ploughed and grass allowed to grow between the rows. In 2006, the estate started its conversion to biodynamic principles. Apart from biodynamic viticulture, the following harvesting and cellar practices are followed: The harvest is done by hand in 10kg boxes. The white grapes are pressed lightly and slowly. Débourbage (first racking to separate solid matter from juice) takes place after twenty-four hours, then the must goes into barrels for the alcoholic fermentation (none of the barrels are new, but rather four to eight year old.) Malolactic fermentation usually follows and is not stopped by any means. Nothing is added: there is no chaptalization, no selected yeasts, no sulfur, no enzymes, no de-acidification, no fining. There is one racking to get rid of the wine's gross lees, and then aging for several months, according to each cuvée. There is a light filtration and addition of 2g/hl of sulphur at the time of bottling. The red grapes are trodden by foot before going into maceration vats. Maceration occurs under the protection of CO2 in a semi-liquid stage (semi-carbonic maceration) and lasts one to three weeks. The musts are then pressed and go into barrels for their alcoholic and malolactic fermentations. Again, nothing is added to the wines and the same principles are used at bottling. It is said that, maybe three or four times a century, the appellation of Jasnières makes the greatest Chenin on earth. I like this notion of a terroir, notoriously temperamental, that unabashedly fixes you with its glittering eye and declares: 'I am what I am - take me, or preferably, leave me!' Most certainly the vagaries of vintage determine the style of the wine: the difference, for example, between 2004 & 2005 is profound. Even the more sumptuous examples have an astringency that keeps your palate guessing. There's warmth, waxiness and those almond notes typical of Chenin, some sly sherry aromatics and pulped-pear-mingled with-flint-fruit. And here's the rub, the longer you leave it the more profound it becomes, so please carafe in order to allow the dry honey to become runny.    (hide)

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