www.goodfoodrevolution.comsitemap
MENU

January 31, 2020 Comments (0) Views: 509 Good Wine Revolution

Clos de L’Élu and Vinessens

Nicholas Pearce presents new organic wines from the Loire and Alicante…

In January 2008, Charlotte and Thomas embarked on a marvelous winemaking adventure when they acquired Clos de l’Élu, on the schist-rich lands of the Anjou Noir. 

Both Charlotte and Thomas have many years of experience as wine consultants and in communication and management. This expertise, together with their passion for the Layon Valley terroir, has made them become one of the rising stars in Loire. 

The domaine has 20 hectares which are farmed 100% organically, following some biodynamic principles. After three years practicing biodynamic at its fullest, they decided to leave the Demeter certification for philosophical and spiritual reasons. However, the only thing they stopped doing are the preparations, as they continue with the agronomic and winemaking practices.

By the end of 2019 the duo took the decision to exit the AOP in order to have more freedom regarding viticultural and winemaking decisions. That’s why they have renamed the winery to Terre de L’Elu, a meaningful name for Breton winegrowers.

Roc’h Avel Vin de France Blanc 2018 $37.95 
The rocks, the wind… In this wine the old vines demonstrate perfectly the sublime terroir of Aiglerie. A white blend of Chenin, Sauvignon Blanc and Grolleau Gris proving that when the terroir is exceptional, the wine speaks for itself.

Bastingage Anjou Blanc 2018 $49.95 **
100% Chenin aged on its fine lees for a year. On the nose it’s deep and complex; with buttery and citrus aromas. The palate is rounded, followed by a beautiful minerality, typical of the shale soils.

Désirade Vin de Pays Blanc 2016 $49.95 **
Plot selection of Sauvignon Blanc on schist soils. Aged on its fine lees for a year in 400L barrels. On the nose, it has a complex bouquet of spicy notes, such as ginger and nutmeg; as well as candied oranges. On the palate it is rich, with a long and fresh finish with hints of mint.

Maupiti VDP Rouge 2018   $37.95
60% Gamay, 30% Grolleau, 10% Cabernet Franc.
Whole bunch fermentation in wooden vats. Aged for 8-12 months. A subtle, lush bouquet. Red berry aromas and spicy notes lead the palate. A delicate and supple wine.

L’Aiglerie Anjou Rouge 2014  $49.95**
The Aiglerie vineyard, south facing, encircles the Château del Aiglerie and dominates the Layon Valley. This privileged terroir gives an amazing depth and elegance to the wine through the Cabernet Franc berries. Whole bunch fermentation. Aged in wooden vats for a year, and in barrels for another year.

Andres Carull’s family has been making wine in Alicante for decades. At a very young age, he already knew what he was going to dedicate himself too. However, a visit to Bordeaux in 2008 made him discover natural wine; turning his winemaking towards this ‘old-but-new’ path.

The seed planted in Bordeaux in 2008 has has now blossomed into a personal project, Vinessens, dedicated to producing stripped-back, honest wines that truthfully express his countryside, heritage and people. Vibrant wines from living vines.

Andres works exclusively with local grape varieties such as Monastrell, Garnacha, Garnacha Peluda, Rojal, Tortosina, Moscatel and Malvasía using nothing but fermented grape juice.

They now farm 20 hectares organically and biodynamically. Half of which surround the town of Villena at over 600 meters above sea level and the other half in La Mata Natural Park right on the Mediterranean coast.

Tragolargo Blanco 2019 – $19.95
Made from Moscatel vines located in the Salinas de la Mata Natural Park in Torrevieja and Malvasía from Puerto de La Harina estate. Both plots have very sandy and saline
soils. The grapes are hand-harvested by the end of July in small crates. After a strict selection process at the winery, the grapes are gently macerated with the skins for 30 days and ferment from indigenous yeasts in stainless steel tanks. After pressing the wine ages on the lees for three months in old amphorae.

Salicornio 2019 – $22.95
Salicornio is a bushy plant that grows in salty, brackish waters. It reflects the saline characteristics of the grapes that grow in La Mata Natural Park, barely 50 metres from the shore. The Moscatel grapes macerate gently on the skins for 5 days in concrete vats and ferment from the local yeasts of the natural park. Half way through fermentation the wine is pressed. It ages on the lees for five months in concrete vats under a cap of flor (velo), which enhances the salinity of the wine.

Benimaquia Tinajas 2019 – $26.95
Made from ungrafted Moscatel and Merseguera grapes from La Mata Natural Park.
Grapes are destemmed but not crushed. They macerate on the skins in amphoras. When fermentation finishes, the skins stays in the amphoras for 5 more months before being pressed.

El Carro de la Mata 2019 – $25.95
Single plot wine made from ungrafted Moscatel, over 50 year old, located in La Mata Natural Park. Soils are very sandy. 30% of the grapes macerate with whole bunches in amphoras for 3 days. The rest is destemmed. After pressing, it ages for 4 months in amphora.

El Rosado de Padilla 2019 – $24.95
Rosé made from 30 year-old Monastrell grapes from Finca Puerto la Harina in Villena.
Grapes are destemmed and lightly squeezed. Macerated for 4 hours on the skins. Pressed and fermented in amphoras. After fermentation, the wine stays in the amphoras for 4 more months.

Picofino Red 2019 – $18.95
Made from Monastrell grapes from the family estate, Casa Balaguer Estate, in Villena, Alicante.
The grapes are cold soaked for three days. A third of the grapes go through carbonic maceration with the stems. The rest macerates destemmed for 10 days.

El Vivero de Usaldón 2019 – $28.95
Made from Garnacha Peluda, Rojal and Arco grapes from Finca Puerto La Harina estate in Villena. 30% of the grapes go directly into clay amphorae in whole bunches. The rest is destemmed and added to it. After pressing, the wine ages for 4 months in amphoras.

El Dulce Mata 2019 – $34.95 **
Ungrafted Moscatel de Alejandria vines from La Mata Natural Park. Late harvest. Grapes macerate on the skins in amphora. Fermentation stops because of the alcohol, leaving a few grams of residual sugar.

This Private Order offer will close on February 8th. Estimated time of arrival is April 2020.

CLICK HERE TO ORDER NOW

**Denotes wines shipping in 6 packs.

Wholesale prices are subject to 13% HST & Bottle Deposit. Delivery Charges vary based on order size & postal code.

Follow us on Facebook or Instagram.

Nicholas Pearce Wines is a Good Food Fighter. Please support the businesses and organizations that support Good Food Revolution.

Tags: , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.