2007 Clos Dady, Sauternes
(6x75cl)
| Product Code: | 35006107 |
| Description: | 2007 Clos Dady, Sauternes |
| Case Size: | 6x75cl |
| Producer: | Clos Dady |
| Region: | Sauternes |
| Country: | France |
| Alc. By Vol.: | 14 |
Other Vintages
| 2008 Clos Dady, Sauternes |
Grape Varieties
| 60% | Semillon |
| 25% | Muscadelle |
| 15% | Sauvignon Blanc |
Awards and Press:
Nice texture, youthful and zesty with layers of stone fruits, bright freshness, rather long finish with some honey and wax on the aftertaste.
Tasted
Winter 2009/10
With ample richness, the lime-pear-orange combination arrived smooth and luscious; our notes recall flavors of mineral, touches of honey, nectarine, vanilla and even a slight hint of toasted nuts. This complex mix of intriguing flavors makes for a truly enjoyable drink. An extensive finish leaving an “all over the mouth” range of sensations, this would be a fine combination with a goat cheese soufflé, or lighter fish like trout in a cream sauce. Only the barest tiny bit of sweetness.
Vino
Washington State, USA
Ageing Potential:
Drink now or keep for 2-3 years
Food Matching Note:
Baked ham with apricot mustard, pear and blue cheese salad drizzled with a chili-Dijon dressing or duck, chicken, or vegetable spring rolls with a chilli jam dip, or the traditional blue cheese and desserts such as roasted fruits sponge cake with a chocolate-Grand Marnier sauce.
Tasting Note:
A highly complex wine which entices you with its scents of lime, acacia, apricots, grilled almond and honeyed aromas. The palate is luscious and generous with its sweet apricot, honey, roasted nut and marmalade flavours and perfectly balanced with a zesty, lime rind acidity, finishing clean, uplifted and satisfying.
Vinification Note:
The grapes are harvested by hand and selected by each individual berry, so that only those infected with 'noble rot' (botrytis) are picked. Back at the cellar, the grapes are pressed and the must, very rich in sugar, is fermented slowly in tanks with a smaller portion fermented in oak barrels.
Detailed Vinification Note:
The 4 Ha vineyard from which the grapes are sourced is planted with 35 - 40 year old vines with a density of 5000 vines per Ha. Harvest takes place from September through to October, by hand, and selected by each individual berry, so that only those infected with 'noble rot' (botrytis) are picked. Back at the cellar, the grapes are pressed and the must, very rich in sugar, is fermented slowly in tanks with a smaller portion fermented in oak barrels.