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Pouilly-Fumé AC 2015, Les Champs de Cri- out of stock
  • 166. Pouilly-Fumé AC 2015, Les Champs de Cri- out of stock

    Marc Deschamps

    100% Sauvignon (13% alc.)

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    Marc’s top cuvée comes from 45 to 60yo vines planted in dry limestone overlying kimmeridgian marls. Aged on the fine lees for a couple of months longer than Les Porcheronnes, it is a more textured, gourmand style of wine, with concentrated aromatics and denser, opulent fruit. It has great play on the palate with ripe grapefruit and mandarin notes, and a touch of attractive bitterness on the finish (orange zest and cooked apricots). 94 points Stephen Reinhardt The Wine Advocate. For drinking now to 2022.

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Further details
Winemaker
Colette Figeat (owner) – Marc Deschamps (winemaker)
Location
Lieu-dit « Les Loges » (Nièvre, 58)
Size of domaine
10 ha in total (of which 2 ha for this cuvée)
Grape
100% Sauvignon, 40 to 55 yr old. 6.000 vines per hectare, trained « Guyot simple à deux membres ». Massale selection from very old vines planted on Les Loges, on SO4 and 41B rootstock.
Terroir
Kimmeridgian marls and Portlandian limestone; 10cm above the limestone rock. South and South-West aspects on 10% and 25% slopes at 210m above sea-level.
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 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 8 months in enamelled and stainless vats. Two rackings during élevage. Fining with bentonite and filtration by plates. Only one bottling per year in June. 13.600 bottles produced on average.
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