Clau de Nell

Loire, France

Grolleau, Vin de Pays du Val de Loire – 2013

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  • Vineyard Profile

    • Cultivation: Covering the vine stock with soil in autumn, plowing-down in spring, tilling and allowing natural grasses to grow. Biodynamic practices include infusions and plant decoctions applied to the vineyards, depending upon the lunar calendar.DEMETER Certified 100% Biodynamic.
    • Size: 2 hectares (4.94 acres)
    • Vine Age: 60 to 90 years
    • Soil: Silty-clay terroir, consisting of sandstone grit and red flint on tuffeau (limestone)
    • Training: Gobelet system of spur pruning
  • Vintage Report

    • Although the beginning of the winter of 2013 was characterized by low temperatures, it was accompanied by unremitting rains. The beginning of spring was so cold that budbreak was delayed. Then two beautiful days at the end of April allowed the shoots to break through. The month of May was marked by relatively low temperatures for the season with little rainfall. The first two weeks of June were seasonably warm, which gave way to heavy rain storms. Flowering occurred at the end of June and progressed well, despite temperatures that were rather low for the season. From July to mid-September temperatures were not excessive for the summer months, but also there was less rain than usual. The vines grew very quickly, and the grapes set with equal speed. In mid-September a spell of rainy weather across the region allowed the grapes to develop and mature in a good state of health. Temperatures during both day and night remained sufficiently warm. Harvest was marked by good weather conditions with little rain and agreeable temperatures.

    • Harvest Date(s): Grolleau was harvested on October 9-10 at optimal maturity; the grapes were handpicked in 12-kilogram boxes and sorted in the vineyard
    • Average Yields: 16 hl/ha (1.18 tons/acre)
  • Vinification

    • Destemmed grapes were fermented using native yeasts; 20-day maceration without extraction; gentle cap punching; limited pump-overs; and infusion techniques at temperatures of 18 C to 25 C (64 F to 77 F). Slow and gentle pressing in a pneumatic press.

    • Aging: One-half of the wine was aged 18 months on fine lees in Burgundy casks, used five times before, in troglodyte cellars; one-half of the wine was aged 12 months on fine lees in vats.
    • Filtration: None
    • Fining: None
    • Bottled: April 15, 2015, a "flower" day
  • Technical Information

    • Varietal Composition: 100% Grolleau



  • Grolleau, Vin de Pays du Val de Loire – 2013 – 90 points, Year’s Best Loire Valley – Wine & Spirits

    “… a wine with racy red fruit and lavender notes. It’s rustic and rich.”