SAVENNIÈRES
2019 Clos de la Coulaine Château de Pierre Bise
Grapes | Chenin Blanc |
Colour | White |
Origin | France, Loire |
Other | Certified Organic |
Sub-district | Anjou |
Village | Savennières |
ABV | 14% |
These dry Chenins from Domaine de Pierre Bise are an absolute delight and something of a steal. There are definite notes of warm hay, apricot, ripe citrus and just a hint of fennel. In the mouth this wine has drive and intensity, creamy textured with apricot, citrus and toasted cereal, just such a brilliant match for rabbit, guinea fowl, meaty fish or oven roasted squashes. L&S (Oct 2022)
12 | ||
*Case price discount: Mix any 12 bottles of wine (or 9 litre equivalent) or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified (4.5 litres) to get the discounted 'case price' for each bottle.
The 2019 Clos de Coulaine is a succulent, floral style with an element of bruised apple, brine and almonds which leaves a slightly oxidised character. It feels a little tired, but no second bottle was provided. Drinking range: 2022 - 2029 Rating: 89 Rebecca Gibb MW - Vinous.com (Sep 2022)
Château de Pierre Bise
René Papin is the third generation of this organically-farmed estate, having taken over from his father Claude. The estate now includes the Roche aux Moines, Clos Le Grand Beaupréau and Clos de Coulaine in Savennieres, as well as sites in Coteaux de Layon and Quarts de Chaume
The family describe their farming methods, which go beyond simple organics, as 'conservation agriculture' - the vineyards are grassed over and worked as little as possible to preserve and encourage microbial life. The estate's Japanese agronomist, Masanobu Fukuoka, also believes straw is good for the soil structure.
The valley of the Layon brings mists in the late autumn which favour the development of botrytis for the famous Chenin Blanc sweet wines. The Papins like to focus on getting the ripest and most botrytised grapes possible by harvesting non-stop for two months for the sweet wines, only taking the rot-affected grapes on each of several passes down each row of vines. For the dry wines they are looking for fully mature polyphenols and thin mature skins to add complexity and a pure intensity. The labour intensive processes continue in the winery, in prolonging the fermentations for as long as possible to achieve the greatest polymerisation of the polyphenols and greatest purity and freshness of expression in the wines. René has added larger foudres as well as some amphorae to futher refine the ageing process.
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