Cuvée des Bénédictains Sauvignon – Le Prieuré de Saint-Céols 13%


Product Description

Region : The AOC Menetou-Salon covers 500 hectares, the soils are composed of siliceous rocks, sandy silt, flint rocks, sandstone and limestone. The climate is semi-continental but many microclimates exist depending on the area. The wine landscape is rather mild in the west, and high and steep in the east.

AOP : Menetou-Salon

Grape Variety : Sauvignon

Domain : Le Prieuré de Saint-Céols

Type of Soil : Clay and limestone marl from the Kimmeridgian era

Density of Planting : 6500 vines/ha

Age of Vines : 27 years

Yield : 60 hl/ha

Features : 13 %, residual sugar : 0,3 g/l. Contains Sulfites.

Cultural method : The domain´s work is certified with a “Terra Vitis” label. Pierre Jacolin is influenced by a long experience of perennial crops (fruit tree, red berries). From the third year the vine inter-rows are grassed systematically in order to preserve the erosion and retain excellent soil biological activity. Guyot simple pruning. Yields are controlled in order to move towards an optimum concentration of aromatic grapes. The grapes that do not reach these criteria are eliminated during the growing season between May and September.

Winemaking : Total de-stemming of the harvest from the best plots. Pneumatic pressing at a low pressure. Extremely tight settling is done at 5 °C for a week. Long fermentation in stainless steel tanks (14-18 °C). No malolactic fermentation. Aged on the lees for 11 months. Cold stabilization and fining. Filtration before bottling one year after being harvested.

The Colour : Straw yellow, with a hint of gold.

The Smell : At first discreet. After a short time the wine starts to reveal nuanced aromas of candied almond paste and chestnut cream. Leather aromas complete the profile.

The Taste : Soft attack. Gives a very round impression. Covers the palate with great gentleness. Leather notes add to the rhubarb aromas. Fine acidity balance overall.

Serving Suggestions : This “gourmet” wine will be particularly appreciated with spicy dishes, dished with fish sauce, foie gras or desserts. Connoisseurs can also drink it as an aperitif.

Serve between 10 and 13 °C.

Aging Capacity : 6 to 8 years


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