The grapes come from vineyards of at least thirty years age, which are also harvested at low yields of up to 20 HL/HA. Thus the must is doubly enriched Claude filters the must from the first, basic racking, and then ferments this must at a low temperature. There is no malolactic, and the wine is left to age on its fine lees for up to 12 months.

The word La Chaudouillonne takes its name from the hamlet of Chaudoux, just a mile or two outside the town of Sancerre, where Claude lives and makes his wine. Thus La Chaudouillonne means 'the girl from Chaudoux'. The Fournier family estate has grown from five hectares in 1950 to 60 hectares today. This Grande Cuvée is a very special Sancerre, suitable for the finest of occasions, and will age well for four to five years

Wet wool smell and dark colour. Aha, it's 2004. A completely different experience. Chewy, phenolic feel and a lot more evolved flavours. Interesting but there's a hint of volatility. OK with food, but won't stand up to solo criticism.


103 stores
07/10/2008

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mel

Sounds bleedin' awful. Lucky the Finest Pouilly Fume is so good there's no more need for me to experiment with such expensive drivel.

My thoughts exactly. Can't think why they held onto it so long.

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mel