Domaine du Closel (Savennières)

In recent years we have harvested earlier our Cuvée La Jalousie when the berries are pale yellow and crisp, we obtain that way wines with fresh fruit aromas. In the winery, we interfere very little, respecting the grape: the wine remains in tanks for 9 months on the lees in absence of oxygen. This way it keeps its fruitiness and freshness. It is a wine of conversation that can be served as an aperitif or with fish, white meat. A fairly new style for Savennières.

Tasting note - “A racy, linear style introduced by pureed apple and crunchy orchard fruit edged in honeycomb. Shows wet stone accents that line the lean palate, with delicate floral
notes. An upright, focused version, thanks to flint shavings and vibrant acidity.
Drink now through 2028.” 1,500 cases made 90 Wine Spectator (Kristen Bieler)

The Caillardières grapes are harvested later; the berries are golden, producing wines with aromas of baked apple, exotic fruits, raisins and toasted almonds. That terroir gives the wine a very silky texture characteristic of these sandstone schist parcels. This wine is vinified and aged in barrels (French oak, 12 months) and reveals through natural micro-oxygenation this slightly bitter aftertaste that will give an interesting body to the wine.

Tasting note - “Elegant and pure, with mineral energy driving honey, lemon verbena and pear flavors. Shows a silky, refined palate, with nice spice and floral details bringing lift. Delivers the focused, acid-driven side of Chenin Blanc, filled out with generous flesh. Drink now through 2032.” 92 Wine Spectator (Kristen Bieler) only 7,374 bottles produced

The Clos du Papillon is a small valley at mid slope, beautifully southwest exposed to the Loire light. There are schists, rhyolites but also quartz. The topsoil layer is very shallow (60 cm) which provides excellent drainage for rainwater. The vines growing conditions are difficult forcing it to develop its roots deep in the rock cracks to draw nutrients.

The climate in that parcel allows waiting for a level of highly advanced maturity. With grapes that concentrate aromas under the action of Botrytis. The Clos du papillon is harvested in two sortings: the first sorting during the fresh Fruit aroma period, the second one later with some botrytis during the macerated fruit, quince and smoked aromas stage.

Both sortings are put in barrels and assembled 16 months later. The wine remains a few months in vats. This assemblage of the two style of grapes results in a full body wine, with a citrus finish on very first attack, followed by sensations of ripe and exotic fruit with a very distinguished touch of bitterness or toasted almonds on the finish.

The long aging on the lees gives it a nice smoothness. The tension and the very long finish make the Clos du Papillon agastronomy wine for lobster, scallops, smoked fish, Turbot, John Dory. It is also interesting with delicate white meats such as veal or capon, along with truffles or mushrooms. True mountain cheeses like Le Salers or aged Comté are equally delicious with this great Savennières.

Tasting note - “Elegant and pure, with mineral energy driving honey, lemon verbena and pear flavors. Shows a silky, refined palate, with nice spice and floral details bringing lift. Delivers the focused, acid-driven side of Chenin Blanc, filled out with generous flesh. Drink now through 2032.” 92 Wine Spectator (Kristen Bieler) only 7,374 bottles produced