THE WINES
100% Chenin Blanc made in the traditional Champagne method, grown on clay and silex/flint soils.
Pale straw in colour, a rich and inviting nose of red apple skins, brioche/toast, and honeysuckle. Creaminess builds from the bead, with the fuller mouthfeel giving the wine plenty of presence. Red and yellow apple flavours, quince, a decent yeast/autolysis element, and a long crunchy and moreish finish with a thread of balancing citrus-rind bitterness. A moderate dosage of around 13g/L gives the wine sessionability and texture without undue sweetness. Broadly appealing in having sufficient fruit weight for a Prosecco fan, traditional enough for Champagne-style drinkers.
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Additional Information
ABOUT THE PRODUCER
Domaine Dutertre has been in the same family for 5 generations and is currently run by Gilles Dutertre. The 37 hectare estate is based in the village of Limeray on the northern banks of the Loire Valley, not far from the town of Amboise. They are currently undergoing conversion to organic viticulture, and focus on producing quality sparklings.
ABOUT THE PRODUCER
Biodynamic Minimal Intervention Wines From A Beautiful Adelaide Hills Estate
Owner Damon Nagel started life as a sommelier in Adelaide, moving to London to further his wine education whilst working in top end dining restaurants. Achieving success in London property, he would eventually return to Adelaide, purchasing the beautiful undulating Brackenwood farm in the early 2000s, first releasing wines from vintage 2005.
Winemaking is today overseen by Daniel Zuzolo, ex Primo Estate, with the stable offering interesting blends and lesser seen plantings of Barbera and Gamay alongside more traditional offerings such as Shiraz and Riesling.
Growing and winemaking is strictly along biodynamic lines, with no additions bar minimal sulphur at bottling. A pure set of releases very much at home alongside Felixir’s European offerings, fun styles of personality with enough depth and interest to be taken seriously.
