Domaine Bruno Curassier, Swing 2016

12.50%

10 to 30 years old

Certified HVE. Guyot Poussard pruning (1 baguette, 7 eyes, 1 courson 2 eyes), vine shoot chipped into natural fertilizer, mechanical plowing (end of April), tying up on stake (May-June), sexual confusion to prevent parasite on vines, non systematic organic intervention for preventing disease (organic Bordeaux mixture bordelaise), debudding by hand to control yield and concentrate nutriments in fewer buds (May), Tying up again (may-june), another debudding and trimming, leaves removal (2 last week of June) right after the begining of fruits apparation (fruits are more resilient to sun burn this way, it bring also better aeration to keep them dry and prevent rot and better tannin concentration in reds). Meanwhile, the whole time, Bruno and his team spend a lot of time to plow the soil so there is no weed while fruit maturing. Harvest are both done mechanicly and by hand. After removal of the leave, green harvest (early July) and regular harvest are also done by hand. Recently, because of global warming, Bruno applies negativz harvest by removing by hand before the harvest all grappes that are over heat and would bring unbalance to his wines.

destemmed by vibrating dumpster, drain and separate free run juices, sorting on sorting belt, press with pneumatic press, keep free run for Swing, stactic settling for 48 hours, Swing is blend of micro parcel of 35Hl cuvee identified by terroirs and grappes varietals (eqch cuvee matures at its own pace), that allows a more efficient alcoholic fermentation and better evolution of acidity, blend right before bottling. Malolactic fermentation is not automatic and hasn't been applied since 2012 (it lowers acidity, which is not needed on warm vintage), Swing is fined not on chenonceaux. After alcoholic, single racking and ages on thin lees (6 month for swing march). For Bruno, lees fines are the key. Clarification through tangential filtration (vegan), azote injection to clarify to lower the proteine instable to be as stress less as possible.

White blend

Sauvignon Blanc 50% - Chardonnay 50%

2,500 cases

Loire Valley

2016: lost 50% of the yield in Spring due to frost, summer dry and warm that allowed optimal maturity and concentration. Vinification optimal without issue, fermentation happened smoothly. Excellent vintage where qualtiy prevailed over quantity.

Touraine, Loire Valley, France

Buissonet parcel located on the Cher rivers's right bank in Civrô-de-Touraine village, Clay and limestone, sandy silty clay, rocky. Upper layer soil very rich and fertil on top limestone with low water retention so vines face more challenge on warm vintage.

2016