Domaine de la Grange, Touraine Chenonceaux blanc 2019White
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Matured for an extended period on the lees, the wine is full, rich and complex with hints of apricot, grapefruit, peach, white flowers along an exquisite length. Vegan wine: using tangential filtration. Only Celerier's Cellar sells this wine in the USA.
over 30 years
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, presse with pneumatic press, no free run juice in Chenonceaux, pneumatic press only with berries, stactic settling for 48 hours, Touraine Chenonceaux is a single parcel maturing at its own pace, alcoholic fermentation. Malolactic fermentation is not automatic and hasn't been applied since 2012 (it lowers acidity, which is not needed on warm vintage). Unfined. After alcoholic fermentation, single racking and ages on thin lees (10 month for Touraine Chenonceaux). 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.
2019 is a fantastic vintage, however, not without its complications and anguish. Yields are well down. Once again, several April frosts, starting on 4th April, caused severe losses. Over the last four years only 2018 was frost-free and a big harvest. There were other complications that Bruno handled with care and efficiency: early June, cold and wet conditions during some of the flowering could have affected fruit set, but Bruno prevented that by spending a lot of time in the vineyard and being sure that the pruning and aeration were optimal. This was followed by drought from around 10th June to 21st/22nd September, so grapes could have been small with thick skins, especially on sandy soils. Thanks to its terroirs and the work done previously, the fruit and vines were able to mature to a perfect state. 2019 brings out the minerality of the terroirs while being lush and complex. A fantastic, quality driven, vintage!
Touraine, Loire Valley, France
Touraine Chenonceaux blanc, rich clay with limestone and silt, the density of clay allows an excellent water retention, it allows better concetration and tannins structure.