Aliot, Vin de Pays du Vaucluse – 2015
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Introduction
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Aliot de Montvin was an artisan glassblower of noble birth who named the estate “La Verrière,” or “The Glassblowing Workshop,” in 1427. By this time, vines had been grown on the slopes of the Dentelles for as many as four centuries during the Middle Ages. This wine is named in recognition of the artisan who named our estate so long ago.
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Vineyard Profile
- Appellation: IGP Vaucluse
- Viticulture: Organic and biodynamic practices
- Size: 30 hectares (74 acres) are under cultivation
- Soil: Clay and limestone, very stony
- Exposure: Northwest facing slope; 550 meters (1,804 feet)
- Density: 4,800 vines/hectare (1,943 vines/acre)
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Vintage Report
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It is rare for so many positive factors to converge and create such ideal ripening conditions. 2015 was both a stellar and abundant vintage for grapes in the Rhone. The harvest was wonderfully ripe and full, and picking started around a week earlier than usual this year, on the 21st September. Chene Bleu’s pronounced altitude (on avg 550m/1800ft ) creates an extreme temperature differential between day and night, which allows the grapes to ripen more slowly (with better flavor development and higher acidity) and pushes the harvest out to up to a month later than in the valleys below.
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Vinification
- Fermentation: Cold fermentation (16 C) in Demi-muids (600-liter or 159-gallon barrels); short, cold maceration on skins for just 2 hours, then direct to press
- Barrel Aging: 6-8 months in oak barrels; mix of old and new French oak from various coopers, primarily 228-liter (60-gallon) barrels with medium and medium-plus toast
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Technical Information
- Varietal Composition: 65% Roussanne, 30% Grenache Blanc, 5% Marsanne, touch of Viognier
- Alcohol: 14%
- Optimum Drinking: 5-6 years
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Tasting Notes
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Appearance: A beautiful golden yellow, bright and clear
Nose: Rich and complex with notes of lemongrass, toasted almonds and sweet, buttery brioche
Palate: Fresh, elegant and refined with hints of acidity and a light minerality. Touches of lime. Full-bodied with vanilla notes. Intense and long finish
- Serving Suggestions: Ideally paired with foods such as salmon or poultry in cream sauce, paté and characterful French cheeses. Serve lightly chilled (14 C/57 F)
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Images
Reviews
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Chêne Bleu Aliot, Vin de Pays du Vaucluse — 2015 – Wine Spectator – 93 Points
Really lovely and alluring, with buttered brioche, creamed yellow apple, verbena and melon notes swirling around together. A salted butter detail drapes the finish, which has underlying zip and a floral edge for balance.
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Chêne Bleu Aliot, Vin de Pays du Vaucluse – 2015 – Jancis Robinson – 17.5 Points
Mid gold. Inviting mature, golden and lightly honeyed aroma. But still so fresh even with the breadth of flavour that seems to be from bottle age. The palate is rich, golden and complex, honeyed and a little toasty, like still champagne, and just a touch of the cedary character of a mature oak-aged white – reminds me a little of traditional white rioja even though the oxidative character is much more restrained. Also showing a slight note of bitter orange and pear eau-de-vie (without the alcohol). Excellent freshness...