Noble Rot, London
Tasted Thursday, April 14, 2016 by Papies with 1,051 views
A superb selection of Clos Rougeard Breze, Les Poyeux and Le Bourg ( almost difficult to believe at first ) organised by @jordiorriols and hosted by the team of Noble Rot at their Restaurant (http://noblerot.co.uk/wine-bar). A unique opportunity to experience these wines across the decades and at different evolution.
Interesting for us is the overall victory of the lighter Les Poyeux over the usually better rated Le Bourg and it seems the lighter use of oak and winemaking are closer to our style.
Amazing purity and elegance with that savoury character is what we will take away from this tasting.
Slip Sole & Seaweed Butter
Guineau Fowl, Puy lentils & wild garlic
Braised lamb, peas, broad beans & jersey royals
Cheeses from La Fromagerie
Salers d'Estive & Regalis
General Notes on Clos Rougeard
Jean-Louis (Charly) and Bernard (Nady) have been representing the eighth generation of viticulturist in their family Domaine du Clos Rougeard since they took responsibility in 1969. Located in Chace, in the Loire Valley, some of their parcels have been under vine since at least 1664. Today their family domaine expands 10ha in the appellation Saumur-Champigny. They were among the first to embrace the bio-dynamic agriculture in the 1970s. Charly was in charge of the vinification (until tragically passing away last December) while Nady organises the commercial side.
The Wines:
Brézé is their white wine and is made out of a limestone Grand Cru Chenin Blanc parcel of 1ha, out of 45 year old vines.
Le Clos domaine red is the blend of two distinctive parcels of Cabernet Franc totalling 5ha.
Les Poyeux is grown on a sunny sandy parcel totalling 2.9ha of 45 year old Cabernet Franc.
Le Bourg is grown on a sunny limestone and clay parcel of only 1ha of 70 year old Cabernet Franc vines, producing less than 4,000 bottles a year.
After harvest the grapes are fully de-stemmed and fermented in barrel with manual punch down and gentle pumping over. Malolactics are allowed to happen in barrel and only Le Bourg goes into new oak (Les Poyeux uses 1 year old barrels and Le Clos older casks). There is no fining or filtration, sulphur use is kept to a minimum and the wines are bottled after an 18-24 month elevage.
1993 Clos Rougeard (Foucault) Saumur Blanc Brézé 87 Points
France, Loire Valley, Anjou-Saumur, Saumur
Dark, light caramel looking, shows age and evolution. Well evolved akin to a rhone White of a similar age, rich, closer at times to a sweet wine albeit not sweet per se. Nutty, buttery, fatty wine. Sweet wine nose but totally dry. A touch difficult to enjoy to be honest but an experience nonetheless. 87
Post a Comment / 2 people found this helpful, do you? Yes - No / Report Issue
2000 Clos Rougeard (Foucault) Saumur Blanc Brézé 92 Points
France, Loire Valley, Anjou-Saumur, Saumur
Dark yellow gold in colour. Reductive, dense, waxy texture, very mineral and with light camomile tone on the nose. Light nutty with a nice rich stone fruit mix. But really the wine stands out for its layers of flavour and distinct character. Again reminded us of aged rhone white wine. Very interesting albeit not for everyone. 91-92
Post a Comment / 3 people found this helpful, do you? Yes - No / Report Issue
2005 Clos Rougeard (Foucault) Saumur Blanc Brézé 89 Points
France, Loire Valley, Anjou-Saumur, Saumur
Good greenish yellow in colour and looked very youthful next to the 2000 (Papies 92) and the 1993 ( Papies 87) we had side by side.
Oxitative, savoury, good density, less fruity and more mineral, stony feel to it. Relatively a fresh nose but lacks the complexity to be honest and dines ion of the 2000 for example. 89-90 , good but not memorable.
Post a Comment / 2 people found this helpful, do you? Yes - No / Report Issue