Calvet Sauternes Reserve du Ciron 2010

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    Calvet Sauternes  Reserve du Ciron 2010 Front Label
    Calvet Sauternes  Reserve du Ciron 2010 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2010

    Size
    750ML

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    Winemaker Notes

    Calvet

    Calvet

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    Calvet, France
    Calvet Brut Rose Vineyard Winery Image

    Calvet, one of the oldest French wine brands in the world, was founded in 1818 by Jean-Marie Calvet. He was born in 1789 in Anse, a small village north of Lyon. From his mother, whose family owned vineyards in Tain-l’Hermitage in the Rhône Valley, he inherited a passion for wine, founding Calvet in 1818 to commercialise the family’s wines. As Bordeaux was one of their biggest markets, Jean-Marie and his son Octave built warehouses in Bordeaux, opened an office in 1849, and expanded to Burgundy in 1870, to become the largest wine company in France in the 19th and most of the 20th century.

    While Calvet was sold in New York as early as 1882, its focus was primarily Europe, Argentina and Asia, and as a result, its presence in the USA had all but disappeared by the late 1990s. Sixth generation négociant and direct descendant Jean-Christophe Calvet, and his eldest son Jean-Sebastien Calvet, are reintroducing the Calvet brand back into the USA market since 2017.

    Calvet Brut is a sparkling wine from the Crémant de Bordeaux appellation and made with the me´thode champenoise. As a result, it follows the sample production principles as the famous Champagne region. All grapes are harvested manually, secondary fermentations (Prise de mousse) occurs in the bottle and there’s a minimum of 12 months of aging on the lees before it’s bottled. The vintage is declared every year, which emphasises the quality and the typicity of the vintage. The grapes used are Merlot, Cabernet Franc and Semillon, which are indigenous to the region.

    Bordeaux has produced sparkling wines for well over 100 years, but the appellation Crémant de Bordeaux, was not made official until 1990. Production remains relatively small as represents less than 1% of the total Bordeaux production.

    Today, Calvet makes a Brut Blanc and Brut Rosé Crémant de Bordeaux.

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    Apart from the classics, we find many regional gems of different styles.

    Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.

    Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.

    Rutherglen is an historic wine region in northeast Victoria, Australia, famous for its fortified Topaque and Muscat with complex tawny characteristics.

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    Sauternes Wine

    Bordeaux, France

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    Sweet and unctuous but delightfully charming, the finest Sauternes typically express flavors of exotic dried tropical fruit, candied apricot, dried citrus peel, honey or ginger and a zesty beam of acidity.

    Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle are the grapes of Sauternes. But Sémillon's susceptibility to the requisite noble rot makes it the main variety and contributor to what makes Sauternes so unique. As a result, most Sauternes estates are planted to about 80% Sémillon. Sauvignon is prized for its balancing acidity and Muscadelle adds aromatic complexity to the blend with Sémillon.

    Botrytis cinerea or “noble rot” is a fungus that grows on grapes only in specific conditions and its onset is crucial to the development of the most stunning of sweet wines.

    In the fall, evening mists develop along the Garonne River, and settle into the small Sauternes district, creeping into the vineyards and sitting low until late morning. The next day, the sun has a chance to burn the moisture away, drying the grapes and concentrating their sugars and phenolic qualities. What distinguishes a fine Sauternes from a normal one is the producer’s willingness to wait and tend to the delicate botrytis-infected grapes through the end of the season.

    ZZZREFPRODUCT277164 Item# 277164

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