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November 2011
2007er - Alde Gott - Spätburgunder Rotwein
Description
Charakteristik: Aromen erinnern an Kirschen, Pflaumen und Heidelbeeren. Feine Bittermandelnote, samtig, elegante Tanine, sehr ansprechend und vollendet im Abgang.
Grape
SPÄTBURGUNDER ROT
Expertise
Quality: KABINETT -TROCKEN -
Flavor: -TROCKEN - im Eichenfass gereift
Temperature: 16 - 18 °CAccompaniment
Rinder- und Schweinebraten, Steak, Trüffel, Wild und Edel-Pilze.
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October 2011
2009er - Alde Gott - Grauer Burgunder
Description
Farbe: helles goldgelb; gehaltvoll strömen die Aromen dieses Grauen Burgunders von Apfel und reifen Birnen, ergänzt von fein nussigen Anklängen entgegen. Im Abgang ist der Wein cremig und die Aromen bleiben lange im Gaumen stehen-ein Zeichen höchster Güte.
Grape
Grauer Burgunder - Weiss
Expertise
Quality: Kabinett Trocken
Flavor: Grauer Burgunder: Zählt als Weißweinsorte zur Burgunderfamilie. Diese Rebsorte ist für ihren körper- und extraktreichen Weincharakter bekannt. Durch die milde Säure sind die Burgunderweine sehr angenehm.
Temperature: 10 - 12 °CAccompaniment
Geflügel gegrillt und gebraten, Fisch geräuchert und gebacken, Geschnetzeltes von Rind und Kalb, Fleischpasteten.
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September 2011
Anjou Blanc - dry - white, vintage 2008
Description
Situated on the banks of the river Layon, in the heart of the Anjou wine country, the Domaine covers over 30 hectares of chalky clay soil. Various varieties of grape are carefully and sensitively cultivated to produce wine maturing in the hundred-year-old cellars, we invite you to discover these wines on the pages of this site, and then we trust on your tables. Practical information with regard to cultivation follows : After removing old vines the soil is worked upon for a number of years, this allows time for any viral diseases and their carriers to be eliminated, also organic compost can be added to the soil. Otherwise spring herbicides are only applied to the areas below the rows. The rows themselves are either grassed or raked, dependent upon the vigour of the vine. Every three years the sub-soil is de-compacted to allow the natural microbes to do their work. This working of the soil cuts the highest roots of the vine forcing it to deepen its root system. There is a double benefit from this operation : this encourages a stronger local tang of the soil in the wine as a result of the grape drawing up sustenance from deep underground, and also the vine resists heat much better to combat our hotter summers by having a deeper root system.
Grape
Chenin and Chardonnay
Expertise
Quality: Appellation de Coteaux du Layon d'Origine Contrôlée
Flavor: Dry - fruity aroma with structure and elegance
Temperature: 10-12 Degree CelciusAccompaniment
Aperitif wine or for fish dishes
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August 2011
Anjou Rouge, red, dry - vintage 2005
Description
A wine blended from the Cabernet Franc and Cabernet Sauvignon grapes. The grass growing between the rows of vines was sown a little more than 10 years ago, to create greater concentration of flavour in the grape by limiting the range of the vine. The introduction of differing times of picking for the vendage, takes into account the maturity of both grape varieties, allowing the distinctive elements of the grapes more freedom of expression. After the alcoholic fermentations the malolactic fermentation takes place in stainless steel vats under controlled temeperatures. The blending of the two varieties takes place in the early part of the year. The wine is bottled during the spring to seal in its beautiful aroma. This Domaine wine is a classical “Anjou” , a good strength wine with a pleasant bouquet of liberal red fruits. Whilst the wine is young it may have a fairly strong tannin flavour but by the autumn this dissipates and becomes even more harmonious with age. To appreciate its fruity flavour it is best when drunk young and cool (15 0) to appreciate it fruity flavour alternatively you can wait a while and drink it at an ambient temperature to reveal a more developed bouquet. This wine is good with red meats and cheeses.
Grape
Cabernet Franc and Cabernet Sauvignon
Expertise
Quality: Appellation de Coteaux du Layon d'Origine Contrôlée
Flavor: dry
Temperature: 15 - 20 degrees CelciusAccompaniment
Red meat or cheese