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124 Montlouis-sur-Loire AC 2009 Premier Rendez-Vous
Bertrand & Lise JoussetGrape:100% Chenin (13.5% alc.)
40 to 70 year old vines here, planted in a sandy, clay flint rich soil less than a metre above a limestone mother rock. Viticulture is meticulous and organic, and yields at only 25hh are very low. The juice is directed by gravity (never pumped), into one to five year old barrels where it carries out its fermentation. 40% of the malo-lactics were completed, and the wine retains good freshness and cut, with dry apple-quince fruit and mineral undertones of gunflint. A very versatile food wine or aperitif, the Joussets recommend this should be carafed. For drinking now to 2016.
Technical Information Winemaker: Bertrand & Lise Jousset Location: Husseau, Montlouis-sur-Loire Size of
domaine:8½ hectares taken over in January 2004. Grape: 100% Chenin. Many small parcels of 40 yrs old & 70 yr old vines. 2/3 massale slection, 1/3 clonal on riparia. 6,600 vines per hectare. Terroir: A plateau behind the village, tilting slightly south towards the Cher river. Sand and flint soil for the 40 yr old vines, clay and flint for the 70 yr old vines. Mother rock of limestone (100 million years old from the Turonian superior age) 1-2 mtr below, and this outcrops in certain parcels. Lieu dits of Maison Marchandelle, Volagré and Taille de Nuit. Viticulture: Debudding and leaf thinning carried out but never vendanges en vert. Plough the soils (between March to July) and don’t use any synthetic products for the treatment of the vines, or any herbicide or chemical fertilisers. Aim to work with respect for the balance of nature and the vine in order to best express the typical qualities of their terroir. Prune very short with an average yield of 30 hectos per hectare. Chenin is a grape with a very thick skin, best harvested later in October for phenolic ripeness. Hand-harvested parcel by parcel in cases of 30 kilos. Vinification: Allowed to settle for 15 to 20hrs. Pressed very gently using old horizontal press. Then, thanks to cave on 3 floors, passed by gravity (never pumped) into oak barrels for its fermentation. 80% of barrels are 400ltrs and 20% 225 litres (1 to 6 years old). Uses lees in between the fine and gross lees. Malolactics are allowed to happen (completed 10% in 2007). Left untouched on the lees until May when assembled, racked, and lightly sulphured. Bottled at end of May. Dry with less than 3 g/l of residual sugar. Carafing recommended. Press: