Roches Neuves Clos Romans 2012

100 per cent Chenin Blanc rooted in the clos of a small manor house attached to a church that dates to the 11th century. The sub-soil consists of a 30cm layer of clayey sand, over limestone bedrock called Pierres de Champigny, the rock that was used to build the Château Champigny. Planting density is 10,000 ...



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Varietal
Chenin Blanc
Brand Name
Roches Neuves
Style
White Wine
Size
750 mL Bottle
Country
FRANCE
Region
Loire

Product Description

100 per cent Chenin Blanc rooted in the clos of a small manor house attached to a church that dates to the 11th century. The sub-soil consists of a 30cm layer of clayey sand, over limestone bedrock called Pierres de Champigny, the rock that was used to build the Château Champigny. Planting density is 10,000 vines/hectare and Germain practices selection massale - mixing clones to de-emphasise the taste profile of particular clones and to better display the distinct character of the terroir. Handpicked grapes are fermented for two months in a single 400-litre oval cask. After pressing, the wine is raised for nine months on the fine lees.

Lying in Parnay just outside the Saumur (heading towards Chinon) and overlooking the river, the Clos Romans is a site Germain describes with boyish enthusiasm as "magic". All three of the Roches Neuves whites this year are variations on a theme of ridiculously low yields, textural dexterity, fruit purity and precision. This is the most ravishing of the trio. Richer and more layered than the Insolite, there is a suggestion of Alsace in its coiled texture, Riesling bite and its aromatics, which mingle pithy lemon with ripe stone fruit. Terrific energy and depth, too. (As so it should. It does cost a pretty penny).

"Vinified in oak, despite this the nose immediately displays a very fine minerally suggestion, bright and correct. The overall style is very limestone in character, with a lovely solid body to the fruit on the palate, clean but laced with floral, minerally white fruits, all fragrant and bright, with lots of energy and good balance underneath. This is cracking stuff; given a little time, it could be really good." Chris Kissack, www.thewinedoctor.com

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