Xavier Flouret French Blonde 2010
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 weather during the 2009 harvest was very hot during the day and cool at night. The grapes grew healthy and matured quickly. The wine is very expressive on the palate, showing all the qualities of Sauvignon Blanc with seductive fruity notes.
Xavier Flouret Wines, founded by Xavier Flouret in 2008, is a collection of boutique wines from around the world. Each award-winning wine embodies the character of that wine’s region, which is important when developing a carefully selected portfolio of varietals. Each bottle features an "X" design on the front and information about the winemaker and the winery on the back, complete with food pairing recommendations.
External Reviews for Xavier Flouret French Blonde
This taut, fresh white offers lemon zest, honeysuckle and mineral notes that race along, with mouthwatering acidity driving the finish. This is not big, but shows length and balance. Produced and bottled by Jean-Claude Chatelain for Xavier Flouret. Drink now. 900 cases made. –JM
Food Pairings for Xavier Flouret French Blonde
STYLE Eye: Brilliant green gold. Nose: Elegant, rich nose, ripe lemon, grapefruit. Palate: Fresh and rich in the mouth with nice powerful aromas.
Notes: Fermentation takes place at 18°C over a period of 15 days
|Alcohol: 12.5%||pH: 3.09|
|Sugar: 1.5 grams per liter||Total Acidity: 5.1 grams per liter|
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