Perrault-Jadaud Vouvray Methode Ancestrale 'Hauts les Choeurs' 2017
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Methode Ancestrale - 100% Chenin Blanc
The grapes are grown in vineyards with Clay, Clay and Silex 20% on a Calcareous subsoil terroirs. The plots are worked carefully, with respect for the land and the fruit. The vineyards are plowed and receive no synthetic product. The harvest is manual and is done according to the rhythm of grapes ripeness. Organic viticulture but uncertified. The fermentation is done by the natural yeast in old barrels (15 to 20 years old). Methode Ancestrale is a method to get bubbles into the wine by fermenting it in vats until there are some residual sugars left. Then the wine is bottled and the remaining fermentation done in the bottles, thereby creating a fine and natural mousse.
The Colour : Pale gold
The Nose: Very nice minerality which reveals toasted and creamy aroma of quince, acacia flower, honey and pear.
The Taste : The mouth is incisive and offers a delicious aromatic complexity and a long finish with shades of lime and almond.
This wine will go with sea food like carpaccio of Saint-Jacques scalops and a lime juice, avocado with crab or marinated fishes.
About the winemaker
Domaine Perrault-Jadaud was founded in 2008 by Anne-Cécile Jadaud and Tanguy Perrault. Tanguy, who hails from Brittany, is a trained viticulturist, while Anne-Cécile, whose parents live in Tours is an oenologist. Both have taught at the Lycée Agricole d’Amboise.
Together, they happily run four hectares of organically-farmed vineyards in the village of Chancay, in the northeastern portion of Vouvray. The harvest is manual, by successive pickings if the vintage so requires. Fermentations are allowed to happen naturally with native yeast in barrel, and progress over a long period of time in a cold cellar.
They farm organically and their wines are impressively pure from low yields. They use a range of barrels – classic barriques (225 litres) for their PetNat and mainly 300 litre barrels for their still wines, which are preferably to 400-litre ones which are heavy to manoeuvre. Although they try to use as little sulphur as possible, they feel that their wines need a little bit of protection so they are not part of the non-SO2 brigade.