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Pouilly-Fumé AC 2014, Les Porcheronnes
  • 165. Pouilly-Fumé AC 2014, Les Porcheronnes

    Marc Deschamps

    100% Sauvignon (13% alc.)

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    Marc’s first cuvée is made from vines planted in limestone-clay soils, from several sites scattered on the hilltop of Les Loges. His wines have an incredibly pure, clean quality that comes from good viticulture and the use of natural yeasts (95% of Sancerre and Pouilly are made using artificial yeasts which confer a one dimensional bonbon character on the aromatics). It has a pale colour with greeny glints, attractive concentration of citrus fruits, with a slightly minty note and a tonic and refreshing mineral quality on the long finish. For drinking now to 2019.

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Further details
Winemaker
Colette Figeat (owner) – Marc Deschamps (winemaker)
Location
Village of Bouchot (Nièvre, 58)
Size of domaine
10 ha in total (of which 2.15 ha for this cuvée)
Grape
100% Sauvignon, 20 yr old. 6.500 vines per hectare, trained « Guyot simple à deux membres ». Clonal selection (Clones 297, 159, 108) on SO4 rootstock.
Terroir
Clay and limestone (Oxfordien supérieur; calcaire en plaquettes de Villiers); 15 to 20cm above the limestone rock. East and South aspects at 190m above sea-level. Flat.
Viticulture
Debuds and green harvests. All the vineyards are enherbé between rows both to help reduce yields and prevent erosion. The vines are ploughed in February/March. No chemical deweeders used. Uses sulphur against oidium and organic compost (cow manure) is used at the end of the Winter. Machine harvested (any unripe or damaged grapes are cut out by hand prior to machine harvesting). Yields 50 to 60 hectos per hectare.
Vinification
Pneumatic press – 1h30 to 2h15 pressing. Settling of the juice for 24 hours. Fermentation in enamelled and stainless steel vats. Uses natural, indigenous yeasts and, depending on the situation, selected yeasts. No chaptalisation. Vinified at 13°C (max. 20ºC at the end of the fermentation). Temperature is controlled using a thermoregulated cold and heat generator. Fermentation lasts for 2 to 3 weeks. No malolactics. Pumping-over during fermentation. Aged for 6 to 8 months in enamelled and stainless vats. Two rackings during élevage. Fining with bentonite and filtration by plates. Bottled from April/May (2 mises during the year). 13.000 bottles produced on average.
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