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Clau de Nell  - Chenin Blanc 2016

Clau de Nell - Chenin Blanc 2016

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The Chenin Blanc is very complex, mineral and floral.

Clau de Nell is a tiny, triumphant, biodynamic winery. It is the brainchild of some of the wine world’s most forward thinkers. The late Anne-Claude Leflaive bought Clau de Nell in 2008 and appointed Sylvain Potin as manager.

The Chenin Blanc vineyard has been planted in 2012 and 2013 with a small additional plot in 2017/2018. The nose is deep, very lifted with notes of white flowers, fresh pear and wet stones. The palate is rich, yet very vibrant with tones of crushed rocks and fresh pear, honey and citrus for a long, round and zesty finish. You can drink it now by decanting it for 15 minutes or cellar up to 2026+. It goes well with charcuterie, chicken roast, pork crackling, pan seared scallops or grilled crayfish. 100% Chenin Blanc.

"The Chenin Blanc from Clau de Nell embodies the best of two worlds, the Loire Valley and Burgundy. There is an undeniable Puligny-Montrachet character to this wine at first then it opens up to a very complex and fresh expression of Chenin Blanc. I would recommend it over and over again."

Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone)
Plants: Massale selection. High density with 6 200 vines per hectare.
Age: Planted in 2012, 2013 and 2017/18.
Pruning: Guyot mixte.
Growing methods: Biodynamic practices, infusions and plant decoctions, depending upon the lunar calendar. DEMETER certification.
Harvest: Handpicking in 12kg crates, sorting at the parcel when fully ripened.
Pressing: Whole bunch, slow and gentle press in a pneumatic press. 
Winemaking: Cold sedimentation for 24 hours then racked in stainless steel vat. Start of the alcoholic fermentation with indigenous yeasts, then fermentation in burgundy barrels of three to five years old.
Maturing: 18 months, 12 in oak and 6 in stainless steel vat. 
Bottling: Light filtration and bottles in fruit day following the lunar calendar.

What we say

"The Chenin Blanc from Clau de Nell embodies the best of two worlds, the Loire Valley and Burgundy. There is an undeniable Puligny-Montrachet character to this wine at first then it opens up to a very complex and fresh expression of Chenin Blanc. I would recommend it over and over again."

Technical notes

Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone)
Plants: Massale selection. High density with 6 200 vines per hectare.
Age: Planted in 2012, 2013 and 2017/18.
Pruning: Guyot mixte.
Growing methods: Biodynamic practices, infusions and plant decoctions, depending upon the lunar calendar. DEMETER certification.
Harvest: Handpicking in 12kg crates, sorting at the parcel when fully ripened.
Pressing: Whole bunch, slow and gentle press in a pneumatic press. 
Winemaking: Cold sedimentation for 24 hours then racked in stainless steel vat. Start of the alcoholic fermentation with indigenous yeasts, then fermentation in burgundy barrels of three to five years old.
Maturing: 18 months, 12 in oak and 6 in stainless steel vat. 
Bottling: Light filtration and bottles in fruit day following the lunar calendar.