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<\/a>In Part I of Clos Roche Blanche<\/a> the producer profile, I talked about the Loire Valley and this Domaine.\u00a0 In this entry, Clos Roche Blanche Part II – “The Wines”, I give detailed tasting notes for 4 wines that I was able to find here in Norway.\u00a0 I was unfortunately unable to get a bottle of the acclaimed Cuv\u00e9e Sauvignon Blanc nor was I able to get the other Cuv\u00e9es.\u00a0 When I do, I will be sure to write about them here on my site.<\/p>\nFor this entry, the wines were all opened at the same time, Friday July 31st, 2009 at 16:45 (4:45pm) and tasted over the course of one week. Once opened they were simply stored with their original closures and kept in the refrigerator.\u00a0 I did not pump the air out of the bottles. The first thing that struck me was that three of the four bottles used artificial plastic corks. Only the Cuv\u00e9e C\u00f4t used a real cork. I am not sure how I feel about this as it’s not unusual to use an artificial cork to seal a wine bottle.\u00a0 However I have to admit that I do find it strange that winemakers who make wines as close to natural as possible are using anything other than real cork.\u00a0 Please comment on your feelings regarding\u00a0 this matter.<\/p>\n
Here are the wines:<\/strong><\/p>\n Pineau d’Aunis Ros\u00e9 2008 – 12% Alcohol – Synthetic Cork<\/strong><\/p>\n \n Friday July 31st, 2009 16:45 (4:45pm)<\/strong><\/p>\n Appearance: <\/strong>what’s there not to like?!\u00a0 A beautiful light pink grapefruit color. Absolutely lovely color. Clean with a medium intense glow.<\/p>\n Nose:<\/strong> The first aromas I note can only be described as “vitamin C”, the smell you get when you first open a bottle of vitamin C chewable tablets. Aromas of pink grapefruit, hints of under ripe raspberries (red), hints of yeast\u00a0 (the first bottle I sampled a few weeks ago had much more dominant yeast aromas which I did not like).\u00a0 Medium intensity and medium complexity.<\/p>\n Palate:<\/strong> Very dry, with medium to medium plus intensity. Grapefruit and under ripe raspberries also on the palate. Medium body, great concentration and great length with yeast and mineral undertones. Very mild tannins.\u00a0\u00a0 Medium to medium plus acid.\u00a0 Well integrated alcohol.\u00a0 Wow, much better tasting experience today versus the last time I tasted this wine a few weeks ago.<\/p>\n Saturday August 1st, 2009 14:21 (2:21pm)<\/strong><\/p>\n Appearance: <\/strong>Not much change, perhaps just a shade darker<\/p>\n Nose:<\/strong> Still pink grapefruit but today the yeasty\/leesy smell is a bit more dominant.\u00a0 Hints of pepper which weren’t there yesterday.<\/p>\n Palate: <\/strong>still the pink grapefruit, put now the hints of pepper were also on the palate.\u00a0 The yeasty feeling was\u00a0 less noticeable than on the nose. Acidity is now medium plus (an increase from yesterday). There is a slight CO2 tingle at the front of the tongue. Hints of under ripe raspberry. Definitely more open then yesterday and a bit more serious<\/p>\n Sunday August 2nd, 2009 20:48 (8:48pm) – The wine is at it’s peak today. Appearance: <\/strong>No change<\/p>\n Nose:<\/strong> A little bit sweeter nose today. Red raspberries, but not too ripe. Still hints of yeast, but it’s more of a peppery yeasty smell today. Citrus, pink grapefruit. Definitely more fruity today. Smells really nice<\/p>\n Palate: <\/strong> Very fruity initially with the raspberries and grapefruit really dominating. Less of the yeast today on the palate and a finish that is very long, fruity with hints of pepper and mineral. Very balanced, fruity and fresh. I am actually loving this wine today. Today is definitely the best it’s been with the biggest improvement being on the fruit – its much more focused today than it has been and seems almost “sweet”, though the wine is bone dry.\u00a0\u00a0\u00a0 To sum up – sour red raspberries, fruity pink grapefruit with surrounding pepper notes and hints of yeast and mineral on the finish.. Wow… Looking forward to tasting it with my two types of Zucchini and red onion pasta.<\/p>\n![\"2009-08-08_82009199\"](\"http:\/\/vinosseur.com\/wp-content\/uploads\/2009\/08\/2009-08-08_82009199-300x225.jpg\" "\\"2009-08-08_82009199\\"")
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\n<\/strong><\/p>\nWine information:<\/strong><\/address>\n100 % Pineau d’Aunis (Chenin Noir)<\/a><\/address>\nAverage yield:\u00a0 18hl\/ha<\/address>\nTerroir:\u00a0 Clay-Siliceous<\/address>\nManual harvest<\/address>\nIndigenous yeast, no chaptalisation<\/address>\nVinification:\u00a0 direct pressing, vinification as “vin gris”<\/address>\n(vin gris is white wine made from red grapes)<\/address>\n12 hours skin maceration
\n<\/address>\nAlcoholic fermentation:\u00a0 4 months<\/address>\n1700 bottles produced
\n<\/address>\nPrice in Norway is 130 NOK ($21)<\/address>\n
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