RONAN BLANC FROM CHATEAU CLINET & DOMAINE VIEILLE JULIENNE & FLOR DE SAL
Markus Del Monego has discovered a very special winery: the Domaine de la Vieille Julienne in Châteauneuf-du-Pape.
The 20 hectare small family winery has existed since the 17th century. They are undoubtedly the most prestigious cru wines in the region, but due to the small production volume they are rather unknown! The north-facing and higher-lying vineyard "lieu-dit Clavin" ensures a unique freshness in the wine, in the otherwise very warm microclimate of the southern Rhône Valley.
With the arrival of the next generation of Jean Paul Thumbs in 1990, the traditional business was converted to biodynamics in 1998 and the use of wood was reduced in order to pay full attention to the fruit aromas and the expression of the terroir. The wines are enormously concentrated, bursting with pure, healthy nature and the ripe but powerful tannins lay the foundation for great aging potential. Jean Paul bottles his wines unfiltered and tries to achieve maximum complexity and depth.
It was a lot of fun with you again, and thanks to Markus, being able to taste selected wines at the highest level last week. The elegant and understated taste of the Flor de Sal chips paired perfectly with the summery Ronan Blanc from Chateau Clinet and the wine discovery by Markus from the southern Rhône, Domaine de la Vieille Julienne, with the herb chips was wonderful! The herbal aromas such as rosemary and lavender were also found in the wine as if they were intended for each other...
Ronan Laborde, the talented top winemaker of Château Clinet from Pomerol (average price of the red Château Clinet over €100), selects the white grapes for his wine with great care. Steep slopes in the region between Sauternes and Saint-Emilion with their clay and limestone soils offer the white grape varieties the ideal growing conditions. In these locations, Ronan Laborde struck gold with winegrowers who rely on sustainable, nature-friendly cultivation of the vineyards. The grapes are carefully picked and sorted, first crushed and then gently pressed after a maceration period on the mash. The fermentation takes place at a low temperature between 16°C and 18°C, so that the full fruit aromas of the Sauvignon and Semillon grapes are preserved.
By the way, you have the right of first refusal on these special wines - if you need them, contact us directly.
Sunny greetings to you
Carsten (from Mallorca), Markus (from Essen) & Heiko (from Hamburg)
PS: Please make a note of September 11, 2020 at 7:30 p.m. for our next tasting of South Africa’s first Premier Cru vs. Grand Cru Bordeaux. Hopefully then again with personally. The place will be announced.