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Cour-Cheverny AC 2015
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  • 161. Cour-Cheverny AC 2015

    Domaine de Montcy

    100% Romorantin (12% alc.)

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    Romorantin is a rare grape and here comes from 60-80 year old vines planted in a siliceous clay soil. Laura gave it a long, patient, two year élevage in cuve using minimal sulphur, with the malos not taking place. It produces a typically straw yellow coloured wine, with a deep, complex nose showing a hint of rhubarb, has very good ripeness and balance on the palate, and is fresh and powerful with lemony notes and a demanding salty finish. Best carafed. For drinking now to 2021.

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Further details
Winemaker
Laura Semeria
Location
Cheverny, lieu-dit Clos des Cendres (41700)
Size of domaine
20 hectares in total (2.50 hectares for this cuvée).
Grape
Romorantin, 40 yrs old. Massal selection on 3309 and Riparia rootstocks. 6.000 vines per hectare trained guyot simple.
Terroir
Silicious-clay. 100m above sea-level. Flat aspect. Soil is 4m deep.
Viticulture
Organic certification by Ecocert©. Debudding and green harvest. Ploughs the soil. Bordeaux mix and sulphur used against oidium and mildiou. No treatments against pests and insects. No fertilizers used. Harvest is manual and carried out by meticulous tries searching out ripe but not over-ripe bunches (several sorties are carried out every year). No sorting table used. Yields average 30 hectos per hectare.
Vinification
The grapes are pressed by a pneumatic press – very slow pressing (4 hours). Settling of the juice for 48 hours. Natural yeasts only are used. No chaptalisaton. The wine is transferred into stainless steel vats for ageing. Fermentation at 14°C (18°C max.). Temperature is controlled. Alcoholic fermentation over 3 weeks. Not followed by malo-lactics. No batonnage. One racking prior to bottling. Filtration by plates. The wine is aged for 18 months in stainless steel vats. 2 bottlings per year, done by a service provider. 8.000 bottles produced on average.
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