Region: Loire Valley, Pouilly-Fumé
Grape Variety: 100% Sauvignon Blanc
Aging Potential: Drink now through 2018
Serving Temperature: 9 °C
Alcohol Level: 12.0%
The cuvee Triptyque is balanced between three aromatic ranges: fruits, minerals and light wood notes. On the palate, richness and ampleness dominate yet the freshness of Sauvignon Blanc is always present. Wood notes appear at the finish.
Old vines, centuries-old oak and long maturation on lees create this cuvee for aging. Selected from a parcel of vines over 70 years-old growing in the exceptional terroir of Saint Andelain (clay marl and flint), this cuvee is vinified in 300 and 600 liter oak barrels (1/4 new oak, 3/4 in 2,3 and 4 year-old barrels). The barrels are made from oak of the Bertrange forest located about 20 kilometers from Pouilly. This forest, like the Tronçais forest, was planted during the time of Sully more than 300 years ago. These old, slow-growing oaks have very fine grain which is ideal for wine. One year of aging on lees allows the wine to express the minerality of its terroir, oak notes only appear at the finish.
The freshness and fruitiness make it a perfect match for Loire River fish, pickerel with dill, pike with white butter sauce; yet its unctuousness and richness on the palate allows it to harmonize equally well with smoked salmon or even foie gras. A wine of noble origin vinified in a noble material for your pure enjoyment.
The estate was created in 1980 by Alain Cailbourdin and today it is comprised of 20 hectares (approximately 40 acres) of vines planted in some of the best Pouilly-Fumé slopes. About half of the vines are "vieilles vignes" or old vines; the other half are vines planted since 1980.
Grapes grown on the different slopes are vinified separately, thus permitting the production of four different cuvees, each representing a distinctive terroir and aromatic expression. The constant concern for quality is evident throughout the entire winemaking process, from the vineyard to the cellar.
Their guiding principle is to bring forth the quality and diversity of the terroir. Their work methods described in the following pages attest to this aspiration.
A wine can only be great if it has the mineral support of a quality terroir. The art of the winemaking profession consists of giving the grapes all the possible chances to reveal their qualities.
|Producer||Domaine Alain Cailbourdin|
|Style||Fresh and Fruity|
|Serving Temperature||9 °C|
|Grape Variety||100% Sauvignon Blanc|
|Wine Closure||Natural Cork|
|Cellaring||Ready to Drink|
|Wine Enthusiast||92 Points|