Xavier Flouret French Blonde 2006

Previously available for: $25.50
3.44 5 0.5
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Winemaker's Notes:

PRODUCER: Domaine Chatelain WINEMAKER: Vincent Chatelain HISTORY The Chatelain family has been growing vines since 1...

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User Reviews for Xavier Flouret French Blonde

Ratings & Tags for Xavier Flouret French Blonde

141861 Snooth User: vrenault
rated this wine
5.00 5
11/23/2010

569076 Snooth User: poosa
rated this wine
2.00 5
04/11/2011

Winemaker's Notes:

PRODUCER: Domaine Chatelain WINEMAKER: Vincent Chatelain HISTORY The Chatelain family has been growing vines since 1630 on the slopes of the Loire Valley. The 30-hectare vineyard is now managed by Jean-Claude Chatelain along with his son Vincent. Now the 12th generation, they continue to make wines with passion and respect for the tradition of winemaking. TERROIR The soil is clay and chalk with south to south west exposure to the sun. The region benefits from a moderate continental climate. VITICULTURE & VINIFICATION The 20-40 year-old vines, planted at a density of 7,500 vines per hectare, yield 60 Hl / hectare. Fermentation takes place at 18°C over a period of 15 days. Vinification is thermo-regulated in stainless steel tanks. AGEING On the lees for 4 months. No oak ageing, bottled-aged for 2 months in the winery’s cellar before it is released. VINTAGE 2006 experienced a dry spring, a humid summer, and a very dry autumn. These conditions produced a grape with a high level of sugar and a good level of acidity. The resulting wine strikes an excellent balance between acidity and alcohol. The 2006 vintage is a classic example of Sauvignon Blanc from the Sancerre region. A floral nose with forward fruit plus a distinctive minerality fully capture the terroir of this region. STYLE Eye: Brilliant green gold. Nose: Elegant, rich nose, ripe lemon, grapefruit. Palate: Fresh and rich in the mouth with nice powerful aromas. FOOD PAIRING Best with fish and shellfish. Superb with white meats and goat cheeses. WHEN TO DRINK Now and up to 4 years, all year long. TECHNICALS Alcohol: 12.5%, Total acidity: 4.4 g/l, PH: 3.2, Residual sugar: 1 g/l

PRODUCER: Domaine Chatelain WINEMAKER: Vincent Chatelain HISTORY The Chatelain family has been growing vines since 1630 on the slopes of the Loire Valley. The 30-hectare vineyard is now managed by Jean-Claude Chatelain along with his son Vincent. Now the 12th generation, they continue to make wines with passion and respect for the tradition of winemaking. TERROIR The soil is clay and chalk with south to south west exposure to the sun. The region benefits from a moderate continental climate. VITICULTURE & VINIFICATION The 20-40 year-old vines, planted at a density of 7,500 vines per hectare, yield 60 Hl / hectare. Fermentation takes place at 18°C over a period of 15 days. Vinification is thermo-regulated in stainless steel tanks. AGEING On the lees for 4 months. No oak ageing, bottled-aged for 2 months in the winery’s cellar before it is released. VINTAGE 2006 experienced a dry spring, a humid summer, and a very dry autumn. These conditions produced a grape with a high level of sugar and a good level of acidity. The resulting wine strikes an excellent balance between acidity and alcohol. The 2006 vintage is a classic example of Sauvignon Blanc from the Sancerre region. A floral nose with forward fruit plus a distinctive minerality fully capture the terroir of this region. STYLE Eye: Brilliant green gold. Nose: Elegant, rich nose, ripe lemon, grapefruit. Palate: Fresh and rich in the mouth with nice powerful aromas. FOOD PAIRING Best with fish and shellfish. Superb with white meats and goat cheeses. WHEN TO DRINK Now and up to 4 years, all year long. TECHNICALS Alcohol: 12.5%, Total acidity: 4.4 g/l, PH: 3.2, Residual sugar: 1 g/l

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Chemical Analysis:

Sugar: 1 grams per liter

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