Tasting notes:
Domaines Minchin, ‘LaTour Saint Martin’. Rich aromas of grapefruit and citrus are complemented by fresh mineral notes and
delicate floral highlights. Fresh and fruity on the palate it is beautifully balanced with layered notes of minerality and delicate hints of truffle which develop with age.
Food Match:
Serve with Oysters, Goats cheese, Fish dishes. As an aperitif or with White meats.
Producer/Region: Domaines Minchin, ‘La Tour Saint Martin’
Domaines Minchin is located in the heart of the Loire Valley. Having studied oenology at Beaune and Dijon, Bertrand Minchin acquired his first vineyards in the village of Morogues over 30 years ago. Planting them with eight hectares of Sauvignon Blanc
and seven of Pinot Noir. Today with an established reputation for quality, the estate has doubled in size to 17 hectares in Menetou-Salon and a further 14 in Valençay. The modern winery incorporates the latest technology and Bertrand is hand-crafting award winning wines that are on a par with the finest Sancerre.
Vineyard: Domaines Minchin, ‘La Tour Saint Martin’
The grapes come from a single vineyard planted around the village of Morogues, in the appellation of Menetou-Salon. Which is situated in the eastern part of the Loire Valley. The terroir is characterised by clay, limestone and flinty soils which impart distinctive
mineral notes to the wine. The region is influenced by the northern, cool climate, resulting in lively wines from grapes with characteristic high levels of acidity. Domaine Minchin is certified by Haute Valeur Environmentale. And the vineyards are managed
according to a strict sustainable philosophy, known as la Lutte Raisonnée. The vineyard is planted with grass, and the soil is tilled and worked to ensure the health and vigour of the vine, while encouraging beneficial biodiversity. De budding takes place in spring
along with careful canopy management in summer, including thinning. This encourages the grapes to reach optimal ripeness and concentrates the flavours in the berries.
The grapes were harvested at optimal maturity and gently crushed with a pneumatic press. Fermentation took place with selected yeasts in temperature controlled tanks at low temperatures to preserve the purity of fruit and aromatics of the Sauvignon Blanc
grape. The wine was aged on its fine lees in stainless steel vats, with 5% aged in oak barrels for a period of six months, which imparted subtle oak complexity.
For more information about the producer: https://www.domaines-minchin.com/
