Jacky Blot Dom. de la Taille Aux Loups Cuvee Clos Michet Loire 2019
HK$438.00
In stock
SKU
QM007-19
(Decanter Score 94 on vintage 2017) - Clos Michet occupies a high point on a south-facing site, the warmest of the Blot's vineyards. 'You can smell the wood more in a warmer terroir,' says Jean-Philippe, and there's certainly some oakiness on the nose. This is a bigger, rounder, creamier wine than Remus, reflecting the warmth of the site, yet retaining that delicious apple, saline, mineral character. Some sticky hints of stone fruit lurk beneath, and this needs time to be at its best, as proven by the 2014.
This wine is produced from 100% Chenin Blanc certified organic. Vine age is between 40 and 60 years old. Indigenous yeasts, no malolactic fermentation and fermented and aged in barrel (20% new).
| Winery | Jacky Blot |
|---|---|
| Country | France |
| Region | Loire |
| Wine Type | White Wine |
| Grape variety | Chenin Blanc |
| Bottle Size | Bottle |
| Vintage | 2019 |
Browse all Domaine Jacky Blot Wines
Jacky Blot produces some of the best exceptional Chenin Blanc in the whole Loire Valley. Jacky Blot has been making wine since 1989 from Montlouis-Sur-Loire in the Loire Valley under the label of Domaine de la Taille Aux Loups. In 2002, he purchase Domaine de la Butte in Bourgeil and producing Cabernet Franc based red wines under the label of Domaine de la Butte. While located in the Loire Valley, he drew more inspiration from Burgundy such as the concept of single vineyard wine, terroir-driven approach, gravity flow system and the use of Burgundian coopers. While new oak is used, the purpose is to enhance the structure and texture rather than adding overt oak flavours.
Domaine de la Taille Aux Loups
“Not only are the wines among the most exciting, scintillating examples of Chenin in the Loire, but they remain incredible value considering the quality.”
-Decanter Magazine
-Decanter Magazine
“With François Chidaine, Jacky Blot has been instrumental in taking Montlouis out of Vouvray’s shadow and establishing for it a reputation of its own—and a better one at that. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations and no malolactic conversions”
Vinous Media
Vinous Media
“Jacky’s wines, including his not-anymore Vouvray, are the perfect example: They’re bone-dry, less fruity than complex and austere. He believes sugar blurs chenin’s ability to transparently reveal its best qualities, which is why his winemaking is almost fanatically Burgundian, although he prefers to describe it as “the school of Montlouis.” He ferments all his whites in barrels. And rather than a cold, quick fermentation meant to highlight aromas, he borrows from Burgundy’s elite cadre, winemakers like Jean-François Coche (of Coche-Dury) and Jean-Marc Roulot (of Domaine Roulot): he exposes the grape must to oxygen before a long, slow fermentation and leaves the finished wine in steel tanks for months before bottling, which firms up the texture.”
Jon Bonné
Domaine de la Butte
“Using the same farming practices that created his reputation in Montlouis, coupled with hand-harvesting, wild-yeast fermentations and minimal intervention, he has created a host of dramatic wines that have helped add new life to the reputation of the appellation. These are without any doubt among the finest Bourgueils being produced today.”
Vinous Media
"Virtually all my wine-drinking life I have been a massive fan of Cabernet Franc. I love its fragrance, more forgiving tannins than Cabernet Sauvignon and its charm. But for a Loire Cabernet such as a Bourgueil, Chinon or Saumur-Champigny to sing, you need a good, warm vintage, well-maintained vines and a conscientious, talented winemaker like Jacky Blot, who made his name by making sensational still and sparkling Montlouis at the Domaine de la Taille aux Loups."
Jancis Robinson MW
