Domaine du Bouchot, 'Orange' 2021
Orange wines should always be made from aromatic grapes, this is our rule at Vins-Clairs! This one from Sauvignon Blanc spends 6 months maceration on the skins and yet the extraction is subtle. A hint of fresh herbs reminiscent of Dill and lemon verbena with a lifted old rose sent, simply spectacular. Rebecca Gibbs MW for Vinous wrote: "If you like Campari or Negroni, you will love the 2021 Orange from Domaine du Bouchot". Giving it 92pts!
Orange wines should always be made from aromatic grapes, this is our rule at Vins-Clairs! This one from Sauvignon Blanc spends 6 months maceration on the skins and yet the extraction is subtle. A hint of fresh herbs reminiscent of Dill and lemon verbena with a lifted old rose sent, simply spectacular. Rebecca Gibbs MW for Vinous wrote: "If you like Campari or Negroni, you will love the 2021 Orange from Domaine du Bouchot". Giving it 92pts!
Orange wines should always be made from aromatic grapes, this is our rule at Vins-Clairs! This one from Sauvignon Blanc spends 6 months maceration on the skins and yet the extraction is subtle. A hint of fresh herbs reminiscent of Dill and lemon verbena with a lifted old rose sent, simply spectacular. Rebecca Gibbs MW for Vinous wrote: "If you like Campari or Negroni, you will love the 2021 Orange from Domaine du Bouchot". Giving it 92pts!
Producer Notes: Antoine Gouffier is a native of Saint Andelain; from an early age he has been surrounded by vines and vignerons. At the age of 21 he decided to study winemaking, and then embarked on extensive travels. He explored the world for 12 years, stopping for work experience in the USA, New Zealand, Middle East, Argentina and notably in South Africa. As luck would have it, in 2018, he found an advertisement online mentioning his neighbour Domaine du Bouchot was for sale. The owner Pascal Kerbiquet, a local figure who had made a name for himself working organically and with biodynamic farming since 2009, wanted to retire. Antoine soon found in him a new mentor and would work by his side for a full year. The transition happened smoothly. Little by little but with sheer determination Antoine affirmed his style, choosing hand-harvesting in order to pick at the right maturity (a few days earlier than everyone else), fermentation with natural yeasts, and minimal use amount of SO2 (almost none in 2021). He prefers long ageing on the lees in a combination of vessels: 228l, 350 or 500L barriques, concrete eggs, amphorae, foudre and neutral tank, observing and adapting with every single wine and vintage.
Grape variety : 100% Sauvignon Blanc Terroir : Limestone composed of thin caillottes Plots : Les Coûtes du bout Surface area : 0.13Ha Average age of the vines : 35 – 40 years Orientation : East Altitude : 230 m Harvest date : when over-ripe Winemaking : skin contact during 5 months without SO2 Fermentation: Indigenous yeasts Ageing : one year in 2 years old barrels with 1g/L SO2 Fining: yes Filtration : yes Bottling : 1 time per year Day : Fruit or flower Moon : Descending Cellar ageing : you choose
