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Domaine du Clos Roussely Le Clos Touraine Sauvignon 2011

Sauvignon Blanc from Touraine, Loire, France
    12.5% ABV
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    12.5% ABV

    Winemaker Notes

    Brilliant yellow with silver-plated reflections. Beautiful aromatic intensity, with notes of exotic fruit that evolve into apricot and white flowers on the palate. There is beautiful balance and harmony to this wine.

    Delicious as an aperitif or with fish or shellfish.

    Critical Acclaim

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    Domaine du Clos Roussely

    Domaine du Clos Roussely

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    Domaine du Clos Roussely, Touraine, Loire, France
    Domaine du Clos Roussely welcomes you to Angé in the Loir-et-Cher. After returning from New World at age 25, Vincent created the domaine which was his childhood dream. On one side, 8 hectares of vineyard had been cultivated by his grandfather 20 years earlier, and another 15 hectares surrounding an old farmhouse. He works his vineyard by respecting the the natural biodiversity and harvests by hand. The wines are both festive and surprising. He can cite "Spirit of the Clos," a selection of Sauvignon vines 45 years, "Libertine" a delight from the over-ripe Sauvignon or "Anthology of the Clos," a subtle blend of Cabernet and Cot (Malbec).

    Touraine

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    Stretching east along the steep banks of the Loire River, Touraine is a major part of the Middle Loire. Soil variations of clay, sand, tuffeau and gravel throughout its subregions support both white and red varieties. Chinon and Bourgueil remain the source of Loire’s finest Cabernet Franc; various styles of the most outstanding Chenin blanc come from Vouvray and Montlouis.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

    In the Glass

    From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

    DBS0008_2011 Item# 119810