"All I wanted was to make a great sparkling wine...and my Triple Zero is a great sparkling wine. I think Chenin Blanc can make world-class sparkling wine, with no added sugar at any point, that is equal to great Champagne."
- Jacky Blot
When Jacky Blot started in 1988, the former wine merchant sought first-and-foremost to make a 'great sparkling wine.' He first began with a few hectares in the Loire Valley's Montlouis, because he thought it was a great terroir whose potential was not being exploited at the time. After the warm, ripe, banner vintages of 1989 and 1990, which were great for sweet wines, he encountered a string of incredibly challenging vintages-1991, which frost reduced to a total loss; 1992, a prolific, but complicated and difficult vintage that produced barely ripe fruit; and 1993, another notoriously tough vintage.
Profoundly discouraged, and nearly ready to throw in the towel, Jacky Blot decided to undertake two experiments. And in hindsight, these were the two strokes of genius which made the domain what it is today. First, quite evolutionary at the time, he decided to produce totally dry wines from Chenin Blanc. Quite out of fashion at the time, the wines were at first tough to sell, but within a couple years things caught on, and the iconic dry Chenins from Jacky are now universally-regarded as some of the greatest wines in the world, often gaining the comparison to white Burgundy.
The second experiment resulted in Jacky's first foray into sparkling wine. Can world-class sparkling wine be made, he wondered, without the addition of any sugar whatsoever? No liqueur de tirage, no dosage, just the natural sugar from the grapes-a petillant-naturel or 'pet-nat' as it's come to be called? The now-iconic petillant-naturel Triple Zero is the result, and the rest is history.
Named for it's three zeros-zero chapitalization, zero liqeur de tirage, zero dosage-Jacky Blot's Triple Zero has become a veritable cult wine, generally-regarded as a peer to many of the finest (and substantially more expensive) wines in Champagne.
Certified Organic
DECANTER 95 POINTS - "Jacky Blot is acknowledged as a master of Chenin Blanc. The Triple Zero of this pet-nat refers to the zero chapitalisation, zero liqueur de tirage, and zero liqueur d'expedition. With a slow fermentation in old wood, this is a remarkable expression of Chenin Blanc with great depth."
When Jacky Blot started in 1988, the former wine merchant sought first-and-foremost to make a 'great sparkling wine.' He first began with a few hectares in the Loire Valley's Montlouis, because he thought it was a great terroir whose potential was not being exploited at the time. After the warm, ripe, banner vintages of 1989 and 1990, which were great for sweet wines, he encountered a string of incredibly challenging vintages-1991, which frost reduced to a total loss; 1992, a prolific, but complicated and difficult vintage that produced barely ripe fruit; and 1993, another notoriously tough vintage.
Profoundly discouraged, and nearly ready to throw in the towel, Jacky Blot decided to undertake two experiments. And in hindsight, these were the two strokes of genius which made the domain what it is today. First, quite evolutionary at the time, he decided to produce totally dry wines from Chenin Blanc. Quite out of fashion at the time, the wines were at first tough to sell, but within a couple years things caught on, and the iconic dry Chenins from Jacky are now universally-regarded as some of the greatest wines in the world, often gaining the comparison to white Burgundy.
The second experiment resulted in Jacky's first foray into sparkling wine. Can world-class sparkling wine be made, he wondered, without the addition of any sugar whatsoever? No liqueur de tirage, no dosage, just the natural sugar from the grapes-a petillant-naturel or 'pet-nat' as it's come to be called? The now-iconic petillant-naturel Triple Zero is the result, and the rest is history.
Named for it's three zeros-zero chapitalization, zero liqeur de tirage, zero dosage-Jacky Blot's Triple Zero has become a veritable cult wine, generally-regarded as a peer to many of the finest (and substantially more expensive) wines in Champagne.
Certified Organic
DECANTER 95 POINTS - "Jacky Blot is acknowledged as a master of Chenin Blanc. The Triple Zero of this pet-nat refers to the zero chapitalisation, zero liqueur de tirage, and zero liqueur d'expedition. With a slow fermentation in old wood, this is a remarkable expression of Chenin Blanc with great depth."
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