Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.
Name of Estate/Domaine:
Domaine Gérard Tremblay
Vintage: 2017
Poinchy, Chablis, France
Grape/Blend
100% Chardonnay (from vines aged 25-33 years-old)
Tasting Notes
Complex nose dominated by dried and fresh fruits. Very aromatic on the palate.
Terroir
The Chablis region is crossed by a river called ’Le Serein’ (The Serene One). The climate there is continental, with hot summers, a factor that brings about a good maturity of the grapes. Winters are cold and rigorous.
Viticulture
Suistainable.
Vinification:
- Mechanical harvest.
- The grapes were transferred, once harvested, by gravity into the cellar.
- Gentle pressing in a pneumatic press. 12 hours of cold settling of the juice.
- A few weeks of fermentation, using selected yeasts, in thermo-regulated stainless-steel vat.
- Filtration but no fining.
- The malolactic fermentation took place, ageing on lees lasted for between six months and one year, and took place, for 20% of the wine, in new oak barrels.
- Sulphur was added throughout the vinification of this cuvée.
Food Pairing
Shellfish, crab or lobster.
