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Clau de Nell Grolleau 2013

  • W&S90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Destemmed harvest, native yeast, 20-day maceration without extraction, gentle cap punching, limited pumping over, infusion techniques, at a temperature between 18 to 25°C. Slow and gentle pressing in a pneumatic press. Twelve months on fine lees in Burgundy casks used 5 times before in troglodyte cellars. Twelve months on fine lees in vats.

Critical Acclaim

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Wine & Spirits
Located between Angers and Saumur, this vineyard has been cultivated biodynamically since 2000. It includes 4.9 acres of 60- to 90-year-old grolleau vines. Anne-Claude Leflaive and her husband, Christian Jacques, got involved with the owners as part of a program they established to help struggling biodynamic farmers, and eventually purchased Clau de Nell in 2008. They appointed Sylvain Potin to manage the estate, where he made this vibrant 2013, a wine with racy red fruit and lavender notes. It’s rustic and rich.
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Clau de Nell

Clau de Nell

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Clau de Nell, France
Anne-Claude Leflaive and Christian Jacques purchased Clau de Nell in 2008; Sylvain Potin joined the team as estate manager in 2009. The property is comprised of 10 hectares (24.7 acres) of vines on a gently sloping hill surrounded by open countryside. The highest point of Clau de Nell offers a glimpse of the Loire in the distance; from here, an uninterrupted view unveils the sky and the river on the horizon, as well as rows of Grolleau, Cabernet Franc, Cabernet Sauvignon and Chenin Blanc. As with Domaine Leflaive, all of Clau de Nell’s wines are 100 percent biodynamic.
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Praised for its stately Renaissance-era chateaux, the picturesque Loire valley produces pleasant wines of just about every style. Just south of Paris, the appellation lies along the river of the same name and stretches from the Atlantic coast to the center of France.

The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire—farthest west and closest to the Atlantic—has a maritime climate and focuses on the Melon de Bourgogne variety, which makes refreshing, crisp, aromatic whites.

The Middle Loire contains Anjou, Saumur and Touraine. In Anjou, Chenin Blanc produces some of, if not the most, outstanding dry and sweet wines with a sleek, mineral edge and characteristics of crisp apple, pear and honeysuckle. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay and Malbec (known locally as Côt).

The Upper Loire, with a warm, continental climate, is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.

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Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.

WDW10000120152413_2013 Item# 150187

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