Tuesday, December 6, 2016

Wine of the Week: Château Perray Jouannet "Les Menus Clos" Bonnezeaux

Bonnezeaux, the highly respected dessert wine appellation of the Anjou region, produces some of the best examples of Chenin Blanc known for their beautiful complexity and almost infinite aging potential. Bonnezeaux wines are hand harvested over the span of a few days and only the ripest grapes, touched perfectly by the 'noble' rot botrytis, are selected. Château Perray Jouannet Bonnezeaux “Les Menus Clos” has a golden hue, rich stone fruit and spice on the nose. Opulent and full bodied, with a lively acidity. 


The prestigious appellation of Bonnezeaux lies in the heart of the Loire Valley’s Chenin Blanc region and is spread over three hills that overlook the Layon River. The AOC sits on approximately 110 hectares of land within the Coteaux de Layon. Within this area Pascal Laffourcade has launched the second arm of his ambitious project to create wines from the three most prestigious Chenin crus of the Anjou region: Quarts de Chaume, Bonnezeaux, and Savennières. Chenin for the Le Menu Clos Bonnezeaux is harvested from 2.5 hectares of clay and sand soils. Average age of vines is 20 years on south/southwest facing slopes. Grapes are hand-picked then fermented in barrel for 6 months with no added yeast. Wines are filtered before bottling. Aging potential: 15-20 years.

#blog #Ajou #Loire #ChâteauPerrayJouannet #CheninBlanc

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