This Pouilly Fumé 2014 was made from 100% Sauvignon Blanc grapes, grown and vinified within the Pouilly Fumé AOC on the eastern edge of the Loire Valley. The soils were originally formed in the Jurassic period (160 million years ago) from the calcareous marine deposits of an ancient inland sea. The Kimmeridgian marl, hard limestone and flint clay and temperate continental climate produce smoky citrus, gunflint and oyster shell minerality, delicate floral notes and ripe grapefruit characters, which match so beautifully to shellfish, grilled bass, local Loire goat’s cheese and roasted poultry.
Environmentally friendly viticulture methods respecting organic philosophies and adapted to suit each terroir.
Following cold stabalisation, fermentation takes place at low temperatures in temperature-controlled stainless steel tanks to preserve the aromatics and refreshing acidity.
Clear and bright of pale yellow colour with golden highlights. A complex and aromatic nose combining lotus blossom, elderflower and citrus notes, opening to classic and restrained fruit notes. A fresh and lively palate with crisp and refreshing acidity, layers of white fruit, citrus, with texture and flinty minerality, this wine has excellent length and crisp acidity.
Residual sugar: 2,51 g/L
Total acidity: 4,65 g/L
2014 Vin CERVEAUX, Pouilly Fumé
France Loire Sauvignon Menetou/Pouilly
Judges’ Tasting notes:
‘Elegant nose with aromas of flint and citrus. Very well balanced on the palate with racy minerality and clean fruit, with a long, mineral finish,’ said Georgi Mihov of Bohemia Bar and Restaurant, while Gregg Lambert of Galvin La Chapelle noted ‘greengage and fresh stone fruit, with a flinty note’.
This 100% Sauvignon Blanc was grown and vinified in the Loire Valley. The grapes were sourced from the western edge of the region, providing a trace of maritime influence. The soils were originally formed in the Jurassic period (160 million years ago) from the calcareous marine deposits of an ancient inland sea. The Kimmeridgian marl, hard limestone and flint clay produces characteristic Loire minerality and beautifully integrated citrus and stone fruit notes. Perfectly matched to fresh oysters, crab or lightly poached fish, shellfish and other crustaceans, excellent with sushi and sashimi, fresh salads, local Loire goat’s cheese and roasted poultry – especially if accompanied with asparagus, peas or a cream based sauce.
Environmentally friendly viticulture practices and techniques that respect organic philosophies and adapted to suit each vineyard terroir.
Following cold stabilization, fermentation takes place at low temperatures in temperature-controlled stainless steel tanks to preserve the aromatics and refreshing acidity.
Clear and bright with pale lemon reflections. The nose bursts with zippy citrus notes, subtle white peach and elderflower undertones and fresh mown meadow. The palate is lively with refreshing flavour and crisp acidity: citrus blossom and white fruit notes are to the fore, then finishing long and lean with a delicious mouth-watering acidity.
Residual sugar: 0.51 g/L
Total acidity: 4,93 g/L