Wine Article
2005 de Ladoucette Sancerre Rouge Comte Lafond
Last edited on 10/8/2009 by torciaumana
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Comte Lafond Sancerre Blanc 2006
Tasting Notes
Pale golden-green. Remarkable and aromatic intensity on the nose. Floral notes of white flowers such as hawthorn, acacia, eglantine, and elderflower. This is backed up by blackcurrant buds and wild flowers.
It is lively on the palette, with very pleasant acidulous characteristics prolonged by light fruity notes. Full and refreshing, it is dominated by flinty stones and chalk typical of fine Sancerre wines.
Shellfish, seafood and goat cheeses.
Winemaking
Grapes from several vineyard blocks are harvested, pressed and vinified separately. After they are transported in gondolas that allow the juices to flow into a separate chamber, the grapes are pressed. The juice is held in the tanks for 24 to 48 hours, allowing the solid matter to settle before the juice is transferred to stainless steel tanks for fermentation. Fermentation can take up to 10 weeks at temperatures between 64°F - 68°F. No wood is used in the vinification process in order to preserve the freshness and full flavor of the Sauvignon grape.
Technical Information
Appellation: The Sancerre Controlled Appellation area, which includes the
Blend: 100% Sauvignon Blanc
Wine Alcohol: 12.5%
Average Age of Vines: Vines are aged from 25 to 35 years.
Soil Composition: A combination of clay, limestone and silica
Aging Potential: Five to six years
Tasting Notes
Pale golden-green. Remarkable and aromatic intensity on the nose. Floral notes of white flowers such as hawthorn, acacia, eglantine, and elderflower. This is backed up by blackcurrant buds and wild flowers.
It is lively on the palette, with very pleasant acidulous characteristics prolonged by light fruity notes. Full and refreshing, it is dominated by flinty stones and chalk typical of fine Sancerre wines.
Shellfish, seafood and goat cheeses.
Winemaking
Grapes from several vineyard blocks are harvested, pressed and vinified separately. After they are transported in gondolas that allow the juices to flow into a separate chamber, the grapes are pressed. The juice is held in the tanks for 24 to 48 hours, allowing the solid matter to settle before the juice is transferred to stainless steel tanks for fermentation. Fermentation can take up to 10 weeks at temperatures between 64°F - 68°F. No wood is used in the vinification process in order to preserve the freshness and full flavor of the Sauvignon grape.
Technical Information
Appellation: The Sancerre Controlled Appellation area, which includes the
Blend: 100% Sauvignon Blanc
Wine Alcohol: 12.5%
Average Age of Vines: Vines are aged from 25 to 35 years.
Soil Composition: A combination of clay, limestone and silica
Aging Potential: Five to six years