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Low Sulphite Vegan
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Briseau VDF Patapon Blanc 2017

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Availability: 6 In stock

£22.00

Additional Information

One Line Description Briseau VDF Patapon Blanc, biodynamic, very low sulphur, taught, fresh citrusy Chenin, showing subtle rich notes of honey and minerals and a fresh but sumptuous mouthfeel.
Production Method Natural, Organic, Biodynamic
Country France French
Region Loire, France
Producer DOMAINE LE BRISEAU, NATHALIE GAUBICHER
Vintage 2017
Wine Type Off Dry White Wine
Wine Style Medium bodied
Grape Blend 100% Chenin Blanc
Alcohol 11.5% abv
Terroir Clay and silica over a subsoil of limestone
Total Sulphur Level Below 50mg/l
Annual Production 0 - 5,000 bottles
Ageing Potential Would age nicely up to 5 years
Production Detail Biodynamic, very very little sulphur used, a few grams per hectare litre at bottling, absolutely no interventions.
Natural Features Low Sulphite (Sulphur), Vegan, Hazy, Unfined, Funky Aromas, Unfiltered
Description

Details

Briseau VDF Patapon Blanc, biodynamic, very low sulphur, taught, fresh citrusy Chenin, showing subtle rich notes of honey and minerals and a fresh but sumptuous mouthfeel. The wines at Domaines le Briseau have a wonderful way of being carefree, yet beautifully made. Lovely just for sipping and superb slightly chilled as drunk on a sun bathed beach on a warm summer's evening in west Wales. Send in the malevolent clown with Patapon. It is said that, maybe three or four times a century, the appellation of Jasnières makes the greatest Chenin on earth. A wine we would reach for a Buon Vino.

Nathalie Gaubicher was a Swiss actress with an oenologist and sommelier diploma, who set out to find vines somewhere in France. In 2002 she settled in the Jasnières/Coteaux-du-Loire area in northern Touraine. Domaine le Briseau was started with four hectares of vines planted mainly with Chenin Blanc and Pineau d’Aunis, and has since grown to eleven hectares. All vineyard work is done according to the principles of organic viticulture and in 2006, the estate started its conversion to biodynamic principles. Nothing is added: there is no chaptalisation, no selected yeasts, no sulphur, no enzymes, no de-acidification, no fining. There is one racking to get rid of the wine’s gross lees, and then ageing for several months, according to each cuvée. There is a only a light filtration, and addition of around 2g/hl of sulphur at the time of bottling. Her wines are characterful and full of French charm.

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