Domaine Chiroulet Terres Blanches 2015 Front Label
Domaine Chiroulet Terres Blanches 2015 Front Label

Domaine Chiroulet Terres Blanches 2015

    750ML / 13% ABV
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    750ML / 13% ABV

    Winemaker Notes

    The nose explodes with Sauvignon Blanc-like notes, including lime, a touch of melon and citrus fruits. Medium-bodied on the palate, this wine finishes dry and clean.

    Critical Acclaim

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    Domaine Chiroulet

    Domaine Chiroulet

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    Domaine Chiroulet, France
    Domaine Chiroulet Winery Image
    The history of Domaine Chiroulet dates back six generations, since before the outbreak of the phylloxera in 1893. At the beginning of the 20th century and until the early 1930s, Alban Sourbes owned the estate. It was then taken over in 1935 by his niece, Suzanne Capmartin, and her husband, Albert Fezas. Plans to extend the vineyard were hindered during the Second World War when hardships prevented Suzanne and Albert from expanding. In 1969, Michel Fezas and his wife Arlette restructured and enlarged the property.

    Son Philippe Fezas began seriously working at the property in 1993 while continuing his work at the Seguin Moreau cooperage in Cognac. Trained as an agricultural engineer and oenologist, Philippe met with top winemakers around France and consulted with some of Seguin Moreau's top clients in Bordeaux.

    When Chiroulet wines were first imported into the United States in the mid-1990s, production stood at about 80,000 bottles a year and one of their fermentation tanks was a container used to transport liquids. Since that time, a new modern winery has been built, as well as a new chai and preparation area.

    Still, Chiroulet very much remains a family affair, with Michel and Arlette still very involved with day to day activities and their daughter Sabine part of the domaine's distribution circuit.

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    Nearly synonymous with fine wine and all things epicurean, France has a culture of wine production and consumption that is deeply rooted in tradition. Many of the world’s most beloved grape varieties originated here, as did the concept of “terroir”—soil type, elevation, slope and mesoclimate combine to produce resulting wines that convey a sense of place. Accordingly, most French wine is labeled by geographical location, rather than grape variety. So a general understaning of which grapes correspond to which regions can be helpful in navigating all of the types of French wine. Some of the greatest wine regions in the world are here, including Bordeaux, Burgundy, the Rhône and Champagne, but each part of the country has its own specialties and strengths.

    Pinot Noir and Chardonnay are the king and queen of Burgundy, producing elegant red and white wines with great acidity, the finest examples of which can age for decades. The same two grapes, along with Pinot Meunier, are used to make Champagne.

    Of comparable renown is Bordeaux, focused on bold, structured red blends of Cabernet Sauvignon, Merlot, Cabernet Franc including sometimes a small amount of Petit Verdot or Malbec. The primary white varieties of Bordeaux are Sauvignon Blanc and Sémillon.

    The northern Rhône Valley is responsible for single-varietal Syrah, while the south specializes in Grenache blends; Rhône's main white variety is Viognier.

    Most of these grape varieties are planted throughout the country and beyond, extending their influence into other parts of Europe and New World appellations.

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    CNLCNS799_2015 Item# 161913

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