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JOUSSET 12 EXILE TRANQUILLE SE
Item: #333577
Bottle Size: 750ML
$19.99
Quantity

DOMAINE JOUSSET 2012 EXILE BLANC TRANQUILLE SEC

Fashioned from 100% Chenin Blanc grapes planted primarily on schist soil from a variety of plots including Savennieres, Angers and Samur from vines ranging from 20-70 years old. The fruit aromas flavors of this still wine are more muted than the above bubblies (as one would expect) but over time this white opens nicely to reveal hints of nectarine, white peach and pippin apples on the nose. In the mouth this wine is taught, yet well textured with an old-vine density with leads to a long inter play of juicy orchard fruits and deep seated mineral flavors on the back palate. A serious, yet versatile wine for summer's lighter fare.

Bertrand Jousset is a passionate, larger than life (he looks to be about six foot six) Loire Valley vigneron. Bertrand and his wife Lise are part of a vanguard of young wine producers that are revitalizing the Mount Louis wine scene. Located in Touraine on the left bank of the Loire River opposite from Vouvray, Mount Louis features old vines and relatively inexpensive land making it something of a Mecca for a new generation of winery startups. Loire Valley natives, the Joussets had always dreamed of working with Chenin Blanc. That dream seemed far off until suddenly in 2003 they happened upon a small, run-down estate for rent that offered great potential. The property featured an historic ridge top chateau with three levels to facilitate gravity flow winemaking. More importantly, the property possessed 26 acres of old vines averaging 60 years of age. After nearly a decade of moonlighting and scrimping, the couple was able to assume ownership of the estate. Their vineyards are divided into 25 garden-sized parcels planted primarily to Chenin Blanc rounded out with small holdings of Cabernet Franc, Gamay, Grolleau, and Chardonnay. Bertrand mainly overseas the grape farming which is strictly organic. He also follows an aggressive pruning schedule to limit yields and takes extra time and care to field sort his fruit at harvest to ensure that only the healthiest grapes make it to the crusher. The winery is Lise’s relm where she follows a non-intervention regime that includes fermentation with native yeasts, minimal application of SO2, and clarification without filtration.
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