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Clos des Briords is located on the hillsides of the river Maine, a tributary of the Loire. The site totals 4.40 hectares and the vines were planted between 1950 and 1989, with the vast majority between 50 and 70 years old. These are the oldest vines of the estate and planted on soils of "granite de Thébaud"
Mourchon's very talented winemaker, Sébastien, is a Gigondas native and knows everyone in the village. A few years ago, I mentioned to him that I wished Mourchon made a Gigondas, and he told me he'd be happy to craft one for us using a secret source from one of his vigneron friends. I thought he was joking—until a sample arrived. Fantastic stuff! And he still won't tell me where he sources it from... It's obviously someone very good.
This is the new Romorantin, decidedly not what was generally found a generation ago (which tended to be an acid, austere wine often with oxidative notes), let alone what can be found today among the natty producers (likewise oxidative). This cuvée has a remarkable nose, akin to high-toned Riesling for some and Loire Chenin for others—a dense wine with layers of flavors reminiscent of apricots and baked apples and other autumn fruits. Bracing, lifted, long, and altogether distinctive. Vines average 35 years of age; the wine is raised in tank on its fine lees and bottled in the spring following harvest, usually before malolactic has a chance to take place
This selection of the best tanks of Sablet is produced only in select vintages. Very terroir-driven, structured and earthy. The kind of wine that could only come from the Southern Rhone!
Average Vine Age: 72 years-old (massale selection planted in 1950)
Altitude: 225 feet (70m)
Soils/Terroir: A 2ha parcel in ‘Les Poyeux’ of shallow sandy green soils atop a bed of clay-limestone.
Farming: Practicing Organic
Harvest: Hand harvested
Yield: 30 hl/ha
Winemaking: The grapes were hand harvested, fully de-stemmed and transferred to stainless-steel vats for fermentation. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. The grapes macerated for 21 days with light pump overs and occasional punch downs. After maceration the grapes were pressed and transferred back to stainless steel vats to complete fermentation.
Maturation: Aged for 18 months in a combination of sandstone amphora (70%), and 6-year-old 225L ex Chateau Latour barrels (30%). Prior to bottling a low dose of sulfur was added.
Soils/Terroir: From the ‘Les Rouères’ vineyard on sandy clay and limestone soils.
Farming: Practicing Organic
Harvest: Hand harvested
Yield: 30 hl/ha
Winemaking: The grapes were hand harvested and gently pressed upon arrival in the cellar. After one night of cold settling the juice was transferred to used 400L French oak barrels (40%), and a new 12hl Vicard oak vat for fermentation. The fermentation began spontaneously using only the naturally occurring indigenous yeasts. No battonage is done and the wine completes malolactic fermentation.
Maturation: Aged 12 months in used 400L French oak barrels (40%), and a new 12hl Vicard oak vat. 1 month before bottling the juice was transferred to stainless-steel tanks and a low dose of sulfur added.
