Xavier Flouret French Blonde 2007

Previously available for: $25.50
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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

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 The 2007 vintage experienced a normal maturation followed by a mid-September harvest. Grapes had a high concentration of sugar balanced by a high level of acidity. The result is a very aromatic wine with a great freshness, guarantying a good conservation of the 2007 vintage. 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: 5.3 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 The 2007 vintage experienced a normal maturation followed by a mid-September harvest. Grapes had a high concentration of sugar balanced by a high level of acidity. The result is a very aromatic wine with a great freshness, guarantying a good conservation of the 2007 vintage. 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: 5.3 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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