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Juliette 2014 Robinot
Juliette 2014 is a natural French wine from the Loire region produced by Jean Pierre Robinot. Always a great lover of natural wines, in the 80s Robinot opened a natural winery in Paris, among the first that follow this philosophy. Meanwhile, he devotes himself body and soul to writing in a magazine called "Le rouge et noir", which soon becomes the bible for all fans of natural wine. In 2001 you decide to sell used and to go back to his land, the Loire, and to start producing wine strictly following natural methods and the revaluation of the native vines of the area enters in this case with Chenin Blanc. A very large grape variety, perhaps the most interesting in France, finds its best cradle in the Loire terroir. With a strong odorous profile, it manifests itself slowly. It is impossible to understand in his youth, Chen Blanch takes a long time to fully express its potential. Grand Vin of his production that bears the name of his daughter Juliette, this cuvée is the result of a meticulous selection among the oldest vineyards (over 100 years!), The best territories, the grapes that have matured longest in the vineyard. Put simply, the last grapes are rigorously harvested manually, attacked by noble rot. The soft pressing is very slow, lasts about 6 hours and a very long aging of 60 months in old wooden barrels. A wine that is attractively positioned, where the strong acidity perhaps needs a few years to be able to embrace the softness at its best. Hints of honey and straw present a complex bouquet that is completed with the note of tropical fruit and herbs. Incredibly marked the suggestions of chalk and limestone present in the ground. On the palate it is fresco, honeyed and presents fruit and floral aromas. Of great structure and marked freshness, an elegant wine that in a few years announced the best. Ideal match with foie gras, seafood, white meats and fresh cheeses.
DENOMINATION: Vin de France
REGION: Loire Valley (France)
GRAPES: 100% Chenin Blanc
VINIFICATION: very slow spontaneous fermentation with indigenous yeasts in short wooden vats in the underground cellars of the industry, without temperature control. Aging 60 months in the same old wooden barrels.
