Wine information<\/p>\n
The Clos de la Cure<\/em> comes from a very loamy and north-facing 0.4 hectare parcel with white limestone in the subsoil. After a late harvest and whole bunch pressing, the Chenin Blanc was fermented spontaneously, underwent malolactic fermentation and matured for eleven months on the lees in a 1,000 litre earthenware vessel.<\/p>\n Colour<\/p>\n light golden yellow<\/p>\n Nose<\/p>\n The Bonnaventure family's Chenins become more elegant and refined from year to year. Here you no longer find the lush fruit, but the subtle but insistent fruit, reminiscent of just ripe pears and apples, but also of apple and pear peel. There is also a little lemon zest, some blond tobacco and a clear rock and herbal note, rounded off with a little pear cream.<\/p>\n Palate<\/p>\n This Clos de la Cure<\/em> is a timeless Chenin Blanc that combines ripeness and creaminess with tactile acidity and a pleasant spiciness. The Clos de la Cure<\/em> is always the estate's fullest white wine, exuding a cosy warmth that is supported by spicy notes. At the same time, there is a fine acidity and subtle minerality in this well-balanced Chenin Blanc, which can certainly be paired with a strong, creamy meal.<\/p>\n <\/p>\n Tasting notes and food recommendations from Christoph Raffelt<\/p>","protected":false},"excerpt":{"rendered":"Food pairing suggestions<\/h2>\n
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