Tasted from barrel with Matthieu, this will see out 12 months in barrel, then 12 months in cuve. It also displays an incredibly dense colour in the glass. The nose is smoky and expressive, wrapped in toasted elements from the barrels, with intertwined floral notes, violet and peony. A very tense and direct style on the palate, yet it remains supple and polished. Cool, with vibrant acidity, which seems to lift the fragrant floral elements, bringing to the fore scents of roses and violets. Behind this is the grip of the tannins, lush and long. This is incredible, so very complete, with silky harmony and such purity, but also depth and substance.” 95-97 points, Chris Kissack, The Wine Doctor
Organic. The Clos Guillot vineyard is situated on a southeast-facing slope in Chinon with soils of clay, chalk and yellow limestone (known locally as tuffeau). Harvesting is by hand and yields never exceed 40 hl/ha. Fermentation takes place in large wooden fermenters with regular pigéage (with the aim of providing gentle extraction of supple tannins). After maceration of about 20 days, the wine is pressed off and then matured for 12 months in oak barrels that have seen two or three vintages, followed by nine months in cement. Bottled without filtration.