Grolleau, Vin de Pays du Val de Loire – 2014
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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, following the rhythms of the biodynamic 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
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Vintage Report
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Winter started with mild temperatures and low precipitation causing the blooming cycle to start early in the spring. March and April were unusually warm, leading to an early budbreak around April 10th. The growth slowed down in May as temperatures lowered and rainfall increased. June saw an increase in temperature and low amounts of rain. Blooming began around June 10th. Regular conditions in July and August created the perfect environment for the vine’s growth. The canopy and clusters developed well and rapidly under good conditions. The grapes reached great maturity thanks to a warm month of September. The harvest took place in idyllic condition without rain and pleasant temperatures.
- Harvest Date(s): October 1-2
- Yields: 35 hl/ha (2.59 tons/acre)
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Vinification
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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.
- Barrel Aging: Eleven months on fine lees in Burgundy casks, used five times before, in ancient troglodyte cellars cut into the limestone hillside on the property
- Filtration: None
- Fining: None
- Bottled: September 7, 2015, a "fruit day"
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Technical Information
- Varietal Composition: 100% Grolleau
Images
Reviews
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Clau de Nell Grolleau, Vin de Pays du Val de Loire – 2014 – Jancis Robinson – 16 Points
From vines aged 60 to 90 years on grés and red silex on tuffeau. Ambient yeast and aged for 11 months on fine lees in tronconic cask. Bottled in September 2015. Firm taffeta fruit on the front palate and more fruity appeal than its Cabernet stablemates. Quite satisfying on the finish. Very different!