Guiberteau, Saumur Blanc, Breze (2014)

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"A blend from several vineyards on the Brézé hill. This saw fermentation and élevage in oak, the latter lasting between 18 and 20 months. This starts with a fabulously reductive, smoky nose, all matchsticky and flinty, spiced with pure new oak notes. The palate is delightfully intense, focused and showing brilliance and purity of flavour and structure, with rolling acidity and minerality, intertwined through the middle and finish. This is superb." 96 points, Chris Kissack

Size:1.2 ha (2.96 ac)
Variety:Chenin Blanc
Vine Age:Planted 1933, 1952
Terroir:Sand and clay, soft limestone base soils.
Vinification:Pressing of whole clusters. Natural yeast fermentation in oak barrels (new, 1-2 year old). 18 months aging on fine lees in barrel.

From two old vine parcels, the pruning method is Guyau Val de Loire. Vineyards are planted with a density of 5,500 vines per hectare and the maximum yield is 35 hl per hectare.
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