Tasting Notes
The Clos du papillon is a small valley at mid slope, beautifully southwest exposed to the Loire light. There are schists, rhyolites but also quartz. The topsoil layer is very shallow (60 cm) which provides excellent drainage for rainwater. The vines growing conditions are difficult forcing it to develop its roots deep in the rock cracks to draw nutrients. The climate in that parcel allows waiting for a level of highly advanced maturity. With grapes that concentrate aromas under the action of Botrytis. The Clos du papillon is harvested in two sortings: the first sorting during the fresh Fruit aroma period, the second one later with some botrytis during the macerated fruit, quince and smoked aromas stage. Both sortings are put in barrels and assembled 16 months later. The wine remains a few months in vats. This assemblage of the two style of grapes results in a full body wine, with a citrus finish on very first attack, followed by sensations of ripe and exotic fruit with a very distinguished touch of bitterness or toasted almonds on the finish. The long aging on the lees gives it a nice smoothness. The tension and the very long finish make the Clos du Papillon a gastronomy wine for lobster, scallops, smoked fish, Turbot, John Dory. It is also interesting with delicate white meats such as veal or capon, along with truffles or mushrooms. True mountain cheeses like Le Salers or aged Comté are equally delicious with this great Savennières. - Winemaker Note
An increased focus on the environment and an awareness of sustainable agriculture have given rise to a huge increase in organic viticulture. This is an exciting area of growth in the world of wine, and if done right, one that leads to better wines, healthier vines and soils, and less stress on the earth.
But what makes a wine organic?
Organic wine refers to a method of farming, rather than winemaking. It all starts in the vineyard, where vignerons and viticulturalists no longer use synthetic or systemic pesticides, herbicides or fertilisers. Instead they opt for organic compounds such as copper and sulfur, which can help reduce he pressure of disease and pests. This results in much better vine and soil health, with no unwanted chemicals leeching into local rivers and waterways through run-off.
Organic farming is not to be confused with Biodynamic farming which, although similar, is a different approach and requires many more specific practices. These practices such as specific soil preparations, and lunar-cycle harvesting are not necessary to achieve an organic system.
It is important to note that organic wines can still have sulphur dioxide added to them. Sulphur is an organic compound, and therefore winemakers are free to add it to their wines, and still achieve organic certification. Winemakers will often add sulphur to help stabilise the wine and protect it from oxygen come bottling time. The wine will still be completely organic, assuming the proper farming practices have been adhered to.
| Product Type | Wine White Chenin Blanc |
| Volume | 750ml |
| Country | France |
| Region | Loire Valley |
| Sub Region | Savennieres |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Organic/Biodynamic |