Domaine Martin Clerc, Condrieu 2017White
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Complex Aromas of yellow and exotic fruits, butter, mineral. Expressive Flavors of yellow fruits, Apricot jam, Brioche and butter, high minerality, complex and lingering. Natural fermentation. A fantastic price for a wine sold $59 average in the US.
20 years old
HVE Certified. Sustainable agriculture. Inputs on vines sigificantly under requirements. Plowing and mowing done mechanically and by hand. Guyot pruning technic. Vines are set on stakes. Every labor is done by hand. Disbudding in May, tiyng up the vines in May and June, trimming in June and early July to let the sun work on the fruits. It limits the retention of humidity and prevent against fungus and diseases (Mildiou, Oidium, Black Rot, Botrytis). Harvest entirely done by hand
Full cluster pressed. Settling for 24 hour in stainless stell tank at 8ôC. Alcoholic fermentation with indigineous yeast in 50% thermoregulated stainless steel tank and 50% french oak barrel for 60 days. Full Malo lactic fermentation, aging on the lees for 9 months.
A fantastc vintage with a balanced spring and warm summer brought the maturity of the fruits to 20 days earlier than average vintage. It was a fantastic vintage yet Martin stayed alert during the vinifications. Fermentations were checked with multiple control per days for Alocholic and once a week for Malo lactic fermentation. Finaly, an extra ordinary vintage bottled in August 2018.
Condrieu, Northern Rhône Valley, France
Granite soil from 4 parcels: Malleval (Côte Bellay), Chavanay (Verlieu) and Condrieu (la Roncharde, Corbery). Côte Bellay and Corbery share same characteristic with high density of rocky ground on hand made terraces facing South Est. Vierlieu has a similar set up facing East. Roncharde has a 180ô exposition (East, South, West) that gives balance. 4.5 acres, 8,000 vines per hectares.