750 mL Bottle
Clos Guillot is situated on a south-east facing slope in Chinon, the soils being a mixture of clay, chalk and "yellow limestone". Harvesting is by hand and yields do not exceed 40 hl/ha. Fermentation takes place in large wooden fermenters with regular pigeage. After maceration for about 20 days, the wine is then matured for 12 months in oak barrels . Bernard describes it as a very pure expression of Chinon, with morello cherry and blackberry flavours. This is a really rich and textural, with balancing acid and tannins. It will cellar for at least 5 years although is just so lovely now.
"Headily scented but bone dry on the end. A bit less fresh and appetising – too serious for now? – than the cheaper Coudraye Bourgueil 2011."
16 Points Jancis Robinson
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