jueves, 3 de enero de 2013

André Clouet Champagne Brut Grande Réserve


ANDRÉ CLUET CHAMPAGNE BRUT GRANDE RÉSERVEType: Champagne - Blanc de noir - Grande Réserve
Producer: André Clouet
Wine region: Champagne (France)
Grapes: 100% Pinot Noir
Alcohol: 12.0 %
Optimum serving temperature: 8 º C
Price: €30

Light golden yellow color, showing the grape variety pinot noir, wiht fine bubbles. pastries, biscuits, toast, with a background of minerality and toasted nuts. On the palate, creame, yeast, fruit, rye bread and good acidity. Gentle mousse.

WINEREY ANDRÉ CLUET IN CHAMPAGNE

Vineyards: 9,0 Ha.
Enologist: Jean-François Sainz-Clouet
Address: 8, rue Gambetta (51150 Bouzy - Champagne - France)
Telephone: +33 326 570 082

The Clouet family possess 9ha of vineyards situated on the best middle slopes of the Grand Crus' Bouzy and Ambonnay.

Clouet family is a family of winemakers whose origins, as they say, "get lost in the mists of time." Its founder was a printer in the Versailles court of Louis XV and, for several generations, their descendants continued this work. The peculiar style "Ancien Régime" on their labels (attractively old-fashioned) is a tribute to the founder of the house.

It took more than two centuries and several generations of Clouet to get plots of vines in the terroir of Bouzy, which remain in the hands of the family of its founder. Bouzy is situated in the southern part of the Mountain of Reims.

Santz-Pierre and François Clouet has 9 hectares of vineyards, in a fabulous mosaic of plots in the village of Bouzy. "Les Petites Brousses", "Les Hautes Brousses", "Les Vaudayants", "Les Ramoniers", "Les Ronsures", "Les Cercets", "Les Goutte d'Or", "La Croix", "Les Varnets" and "Le Village" are highlights.

The 9 hectares are classified as 100% Grand Cru. Only 17 of the 300 existing villages benefiting from the status of Grand Cru, Bouzy being one of them. Lovingly tended vines to ripen perfectly Bouzy pinot noir, one of the world's most complex strains.Are 8,000 feet per acre and soils are cool and calcareous clay.

Severe pruning, a slight subscriber provides minerals and some treatments make moderate yields short. The harvest is manual and takes a large selection of clusters to remove those who have not aged well. The winemaking is done in a traditional winery, almost archaic.A former high vertical press gets fine and balanced musts. The must go to small tubs where they conduct the alcoholic fermentation between 16 º C and 18 º C, and malolactic to 18 º C. The wine is aged in the cellars of the family to 10 feet deep, with disgorgement removed and manuals.

BLANC DE NOIRS

Blanc de Noirs Champagne is white Champagne made exclusively from black-skinned Pinot Noir and Pinot Meunier grapes.

The term Blanc de Noirs means literally 'white of blacks' and denotes white wine made exclusively from black-skinned grapes. This is not unusual in Champagne - black-skinned varieties (namely Pinot Noir and Pinot Meunier) are blended with Chardonnay in almost all Champagnes (with the exception of Blanc de Blancs). By pressing the grapes very lightly, the free-run juice remains clear and almost entirely untainted by the pigments in the grape skins. This gentle pressing also reduces the amount of tannin in the final wine.

Blanc de Noirs Champagnes tend to come from the region's more southerly vineyards, where the terroir is better suited to these varieties than further north.

BRUT

Champagne Brut is by far the most common style of Champagne wine. The word brut means 'crude' or 'raw' in French. In the context of Champagne production it indicates that the wine is bottled (almost) unsweetened – in its natural, 'raw' state.

In practice almost all Brut Champagnes do receive a small addition of sweetness prior to final bottling. Nowadays, the terms 'brut nature' and 'zero dosage' are used to indicate champagnes with no dosage at all. The brut style was pioneered by Perrier-Jouet in the mid-19th century, originally for the extensive Champagne markets of Great Britain.

According to the INAO and EU laws, the technical definition of brut is 'less than 15 grams per liter of residual sugar' (this applies to all sparkling wines from Europe). In still wines, which lack the sparkle and high acidity of Champagne, this much sugar would leave the wine perceptibly sweet.

The other official sweetness levels of champagne are: Doux (50+ g/L); Demi-sec (33–50 g/L); Sec (17–35 g/L); Extra-Sec (12–20 g/L); Brut (0–15 g/L); Extra Brut (0–6 g/L); Brut Nature/Zero (0–3 g/L).

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