Clau de Nell - Grolleau 2017

$88.00

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The Grolleau is vivid, fresh and very delicate for a great complexity.

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 Grolleau is an autochtone varietal from Anjou and also the oldest vines at Clau de Nell at 90 years of age.

The nose has a lovely fresh pepper spice, and some fresh raspberry and red cherry. The palate is very lively, fruity with delicate spices. You can drink it now by decanting it for 20 minutes or cellar up to 2028+. It goes well with charcuterie, lamb racks, beef and cow cheeses. 100% Grolleau.

What we say
Technical notes

"That is one of the best Grolleau expressions we've ever tried with a profile as fine as some lovely Pinot Noirs or great Gamays. The flavours are striking a good balance between fruits and spices on a delicate frame of tannins. That is to try at all cost."

Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone).

Age: 60 to 90 years.

Pruning: gobelet.

Techniques: covering the vine stock with soil in autumn, ploughing-down in spring, tilling and natural grassing.

Growing methods: biodynamic practices, infusions and plant decoctions, depending upon the lunar calendar. DEMETER Certification

Harvesting: Handpicking in 12-kg crates, sorting at the parcel when fully ripened.

Winemaking: De-stemmed harvest, native yeast, 20-day maceration without extraction, gentle cap punching, limited pumping over, infusion techniques, at a temperature between 18 to 25°C.

Pressing: Slow and gentle pressing in a pneumatic press.

Bottling: Without filtration or fining.

What we say

Technical notes

Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone).

Age: 60 to 90 years.

Pruning: gobelet.

Techniques: covering the vine stock with soil in autumn, ploughing-down in spring, tilling and natural grassing.

Growing methods: biodynamic practices, infusions and plant decoctions, depending upon the lunar calendar. DEMETER Certification

Harvesting: Handpicking in 12-kg crates, sorting at the parcel when fully ripened.

Winemaking: De-stemmed harvest, native yeast, 20-day maceration without extraction, gentle cap punching, limited pumping over, infusion techniques, at a temperature between 18 to 25°C.

Pressing: Slow and gentle pressing in a pneumatic press.

Bottling: Without filtration or fining.

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