Insightful details about the wine
Grolleau is an autochthonous variety of the Loire Valley and is commonly used in semi-sweet Rosé d'Anjou. However, it is rare to harvest it solo. The pioneers behind Domaine Clau de Nell, Claude and Nelly, have dared to experiment and demonstrate that this variety can produce a distinct, robust yet refined wine with impressive ageing potential. The carefully tended vines of this particular Grolleau are between 60 and 90 years old, although some new ones were added in more recent years. They thrived in silty, loamy soil on sandstone, as well as red flint on tuffeau.
About the wine production
With a harvest of only 25 hl/ha, this is an extremely limited yield. The grapes were hand-picked in 12-kilo crates, destemmed and fermented with minimal pumping over for a month. 30% of the wine was aged for about a year on the fine lees in five to seven year old Burgundian pièces, while the remaining 70% was aged in large format barrels. Before bottling, the cuvée received another six-month cure in stainless steel tanks.
The shade
It shows itself in an intense heavy violet-red.
Aroma
A lush bouquet of old berry fruits, hints of blackberry, gooseberry, blackthorn and mulberry sparkle from the glass, underpinned by numerous herbal aromas from rosemary, wild sage, eucalyptus and elder wood to lightly vegetable notes of beetroot and aubergine. A blunt statement with sparkling precision and invigorating freshness.
Taste
A dynamic dark fruitiness meets a fine spiciness, lots of herbs and a delicate salty note that ends in a meaty finish. This wine is ideal for robust vegetable dishes and braised meat. It is a pleasure to drink solo or as a food companion and demonstrates consummate biodynamic cultivation.
Serving suggestion
Best served at 16°C from the carafe in a large glass.
Alternatives to the initially recommended dishes could be beetroot baked in salty batter with crunchy spinach and black truffle, lamb chops on a bed of braised aubergine or a hearty beef goulash with green peas and mashed potatoes.
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Clau de Nell |
| Country | France |
| Region | Loire |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 16° |
| Manufacturer | Clau De Nell, Rue de Noyers, 49700 Ambillou-Château / France, Organic certificate: FR-BIO-01 |
