Domaine Cailbourdin Pouilly-Fume Les Cris (375ML half-bottle) 2009 Front Label
Domaine Cailbourdin Pouilly-Fume Les Cris (375ML half-bottle) 2009 Front Label

Domaine Cailbourdin Pouilly-Fume Les Cris (375ML half-bottle) 2009

  • RP91
375ML / 13% ABV
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  • WS92
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375ML / 13% ABV

Winemaker Notes

Harvested on the best limestone slopes in the appellation blessed with southwestern exposure, this cuvee is a true thoroughbred and the most characteristic of our wines.

Les "Cris" is the local term used to describe a parcel of vines planted in caillotes or pebbly limestone soil.

Extraordinarily elegant, when young this wine possesses aromas of fruits (pineapple, citrus, peach) and mineral tones. After 1 or 2 years the aromas refine and become more and more marked by the minerality of the terroir.

On the palate, Les Cris is powerful, well-structured and very rich. Excellent balance is achieved due to the perfect ripeness of the grapes at harvest.

Les Cris Pouilly-Fumé is at its best served with fish, especially fish in sauce (goatfish, pickerel, pike, etc.). Its also a fine accompaniment to an assortment of cured meats, and of course a natural companion with fine goat cheese.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The Cailbourdin 2009 Pouilly-Fume Les Cris – from classic, pebbly Kimmeridgian soil, as its name implies – leads with smoke tinged gooseberry, sage, and pennyroyal; delivers cut, brightness, and a strong sense of chalk dust on the palate; and finishes with an invigorating, refreshing injection of salt and fresh lime. This displays an almost laser-like focus and cut you’d least expect to encounter in 2009 and lays down mineral traces that all of the saliva and lip licking it induces won’t remove. In fact, I can’t recall having tasted another wine this fine, nor such an outstanding value from Cailbourdin.
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Domaine Cailbourdin

Domaine Cailbourdin

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Domaine Cailbourdin, France
Domaine Cailbourdin Winemaker and Owner Alain Cailbourdin Winery Image

This estate consists of 11 hectares at the northern edge of the Pouilly Fume appellation opposite Sancerre. A high proportion of old vines, between 25 and 50 years old, as well as a variety of soil types (chalk, clay and sandy alluvion) combine to produce exceptional wines… among the most exciting in the appellation. Low yields and optimum maturity of the grapes is part of the secret.

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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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Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

SKRFCN011_2009 Item# 110197

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