Domaine Eugène Carrel Rosé Blend Vin de Savoie Jongieux 2009

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Winemaker's Notes:

The Jongieux Blanc, made from the native Jacquere grape, exemplifies Hugh Johnson's characterization of this varietal...

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Thrilled to have found this wine and this region! A crisp, zesty white, with mineraly tones that belie the mountainous terroir. Good acidity, fun... Read more

Enjoyed the crispness, minerality, and acidity with shrimp and grits; even better with this dish when add just a splash of riesling. Read more

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User Reviews for Domaine Eugène Carrel Rosé Blend Vin de Savoie Jongieux

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Snooth User: CageyT
2840241,378
3.50 5
09/06/2010

Thrilled to have found this wine and this region! A crisp, zesty white, with mineraly tones that belie the mountainous terroir. Good acidity, fun wine.


Snooth User: justluvtosip
994555
3.00 5
03/03/2011

Enjoyed the crispness, minerality, and acidity with shrimp and grits; even better with this dish when add just a splash of riesling.


Winemaker's Notes:

The Jongieux Blanc, made from the native Jacquere grape, exemplifies Hugh Johnson's characterization of this varietal: "you are drinking bottled mountain air." Working with fully ripe, yet delicate grapes with a low natural sugar/alcohol level, Carrel uses a pneumatic press to extract flavor and aromas, and ferments in stainless steel tanks at lower temperatures. He blocks the malolactic fermentation and keeps a small amount of the wine’s natural CO2 to further enhance its freshness and vitality. Bottling takes place in January, after the wine is stabilized in the naturally cold Alpine ambiance.

The Jongieux Blanc, made from the native Jacquere grape, exemplifies Hugh Johnson's characterization of this varietal: "you are drinking bottled mountain air." Working with fully ripe, yet delicate grapes with a low natural sugar/alcohol level, Carrel uses a pneumatic press to extract flavor and aromas, and ferments in stainless steel tanks at lower temperatures. He blocks the malolactic fermentation and keeps a small amount of the wine’s natural CO2 to further enhance its freshness and vitality. Bottling takes place in January, after the wine is stabilized in the naturally cold Alpine ambiance.

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