Friday, July 13, 2012

LES TOURS SAUVIGNON BLANC 2007

Peaches on the nose with pink grapefruit, lime and gooseberry on the palate. This wine is a perfect cross between a Sancerre and a ripe Marlborough, New Zealand Sauvignon Blanc. Good crisp acidity with mineral and stone fruit to balance. Blends nicely with shellfish, especially oysters, pasta salads, grilled shrimp or seared scallops.
LOCATION & CLIMATE
These Sauvignon Blanc vines are planted in the cool plains with deep soil in the Western zone of the region known as “Océanique”. The have a southern exposure which ensures plenty of sunshine during the daytime. The cool microclimate of this area, with breezes all the way from the Atlantic Ocean, is perfect for the production of quality Sauvignon Blanc.
SOIL
The soil is mainly clay with a high concentration of organic and mineral components. This maintains cool soil temperature and minimum levels of humidity.
VINES AND VINEYARD MANAGEMENT
These Sauvignon Blanc vines are about 15 years old and are pruned in the Guyot method. The shoots must be lifted up and attached to the upper wires to allow the grapes to breathe. Some defoliation is also required to permit effective ripening and avoid to much grassy character in the wine.
VINIFICATION AND AGING
The grapes are hand picked when fully ripe. They are hand inspected and triaged on a vibrating table to select only the best. Whole grape pressing , cold soaking and cold maceration take place before alcoholic fermentation in stainless steel tanks. Extended contact with the skins and lees contact bring out better concentration of flavours.
VINTAGE 2007
The cool weather during most of the summer offered a careful, slow maturation of the grapes. 2007 offered the best possible conditions for Sauvignon Blanc as it enhanced the exotic fruit characteristics and ripeness with a perfect balance of sugar and acidity.
TECHNICAL INFORMATION
100% Sauvignon Blanc
Residual sugar: 2.5 grams per litre PH: 3.4
Alcohol content: 13.5 %
TASTING NOTES
Light pale yellow colour with a distinct kiwi nose followed by flavours of lime, melon and gooseberry with nice mineral overtones on the palate.
SERVING SUGGESTIONS
Chill to approximately 45 degrees Fahrenheit. This wine is crisp and vibrant and would be best serve with shellfish, especially oysters, pasta salads, grilled shrimp, seared scallops, a creamy goat cheese or grilled chicken.
CERTIFIED ENVIRONMENTALLY FRIENDLY
The production system of the Anne de Joyeuse Winery is a Bureau Veritas Certified Environmentally Friendly French business. “Protect Planet” is a long-term sustainable wine-growing commitment that focuses on the following processes:
 Ecosystem management
 Water conservation
 Pollution control
 Producer and consumer health protection  Preserving the true taste of the wine

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