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Les Hritiers du Comtes Lafon Macon Milly-Lamartine Les Héritiers du Comtes Lafon Macon Milly-Lamartine "Clos du Four" Blanc 2010

Dominique Lafon is one of Burgundy's superstars and this wine comes from his "second" domaine in the Mâconais in the south of the region. This single vineyard bottling, from the "Clos du Four" vineyard is a very serious white Burgundy by anyone's standard, but is made all the better by it's great value - at least compared with a Cote d' Or version of a similar wine!


VINEYARD
Dominique Lafon had been eyeing land and property in the Maconnais for some time before he eventually bought some cellars and vineyards around the village of Milly. Here he recognised an opportunity to produce some very good yet very well-priced wines which is exactly what he has achieved

He purchased the land for this, his second venture, in 1999. In order to respect the individual terroir of each vineyard, he is now producing single vineyard Mâcon wines rather than blending grapes. He has eliminated the use of all chemicals and herbicides in the vineyard and has begun employing biodynamic techniques.

GRAPE VARIETIES
100% Chardonnay

VINIFICATION
Pressing takes place in two hydraulic, open-cage presses using uncrushed grapes. The cycles are long and gentle, (lasting around 3 hours). The purpose is to extract the juices, low in solid matter, as gently as possible.

The musts are then cooled if necessary in a thermo-regulated, stainless steel tank at around 12°C, in order to encourage settling and to avoid any temperature excess during fermentation. Twenty-four hours later, the grape juice is run off separating it from the thick sediment. This juice is directly transferred to the cellar and put into new or recent barrels depending on the cuvée.

Fermentation begins spontaneously 4 to 6 days later without the addition of selected yeast.

As the cellars are cool, the fermentation temperature does not exceed 22/24°C. It usually takes about 3 months. Progress is monitored twice a week, barrel by barrel, during this period.

When the alcoholic fermentation is over, the wine is dry, i.e. it contains less than 2 g/l residual sugar.

Malolactic fermentation usually begins during the month of January and ends in May.

The first racking usually takes place in July, retaining the fine lees. The wines are assembled in vats and immediately transferred to older barrels in the cooler, maturing cellar.

Before bottling, the wines are usually racked for clarity a second time. They are then laboratory tested and tasted before fining. Usually, a small quantity of bentonite is added and removed 5 weeks later. The wines are then returned to vats ready for bottling.

TASTING NOTE
The Les Héritiers Du Comtes Lafon Macon Milly-Lamartine "Clos du Four" Blanc 2010 has a stylish, fresh and mineral nose with some lovely floral touches. The palate is one of dense tropical and stone fruit, a slight smokiness and a steely, almost Chablis-like finish to freshen the whole thing up.

CLOSURE:    Cork

ALCOHOL:    13% (9.75 units per bottle)




Per Bottle 23.50

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