Edmund Jacquin et Fils Savoie Mondeuse 2015 Front Label
Edmund Jacquin et Fils Savoie Mondeuse 2015 Front Label

Edmund Jacquin et Fils Savoie Mondeuse 2015

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The very intense color and purple notes stand out. It is expressed through a complex nose of red and black fruits (raspberry, blueberry, blackberry), combined with spicy scents. The palate is rich, the attack is ample. Very good length and good persistence in the mouth.

    Critical Acclaim

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    Edmund Jacquin et Fils

    Edmund Jacquin et Fils

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    Edmund Jacquin et Fils, France
    Edmund Jacquin et Fils Winery Image
    Domaine Edmund Jacquin et Fils is run by Patrice Jacquin and his brother Jean-Francois. It is spread over 22.5 hectares (55 acres) that are exposed south and southwest — ideal for catching the late sun. Patrice et Jean-Francois JacquinWhile the Jaquin brothers make a full range of wines including Mondeuse, Gamay, Pinot Noir and Chardonnay, it is the Altesse that is of extreme interest and is the only grape used for Rousette de Savoie Marestel. The vines range from 5 to 60 years of age, and their yield is between 45-55 hl / ha (three to four tons / acre). The Jacquin vineyards are worked sustainably, that is according to culture raisonnee. The harvest of the grapes is strictly by hand. The wine is fermented in stainless steel tanks after a cold prefermentation.

    Altesse is a grape with high acidity, and winemakers often compensate by leaving four or five grams of residual sugar to round out the palate. While visiting the domaine in April 2006, most of the tanks did indeed have some residual sugar. One tank, however, had passed through full malolactic and had less than two grams. After experimenting with several blends, a cuvee destined for the United States was selected, with 60% of the base cuvée and 40% of the cuvee that had gone through malolactic.

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    Tucked up into the sheltered foothills of the Alps where conditions vary considerably from one spot to the next, the vineyards of Savoie are widely dispersed within three main growing districts. These are Seyssel, Bugey and general Savoie. Within these are 16 different cru vineyard areas.

    The region boasts a large number of unique indigenous grapes, incidentally unrelated to any nearby regions’ varieties. The styles here tend toward organic and traditional. In the past, the dynamic summer and winter tourist population consumed most Savoie wine before it could leave the area but the recent interest in esoteric varieties and natural, artisan wine has brought a renewed interest to Savoie.

    In Savoie's most northern vineyards near Lake Geneva, the Chasselas grape dominates. Moving south, the white grape known as Altesse (also sometimes called Roussette) is responsible for Roussette de Savoie as well as Roussette de Seyssel.

    Just north of Chambéry the white, Jacquère grows in the cru of Jongieux, along with Altesse, and Chardonnay. In the cru of Chautagne, the red grapes Gamay, Pinot Noir, and, especially, the local Mondeuse do well.

    Chambéry, once famous for its vermouth, contains the crus of Abymes, Apremont, Arbin, Chignin and Cruet.

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    With hundreds of red 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 fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

    CNLCNS824_2015 Item# 161926

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