JOLY SAVENNIERES LES VIEUX CLOS 2019

JOLY SAVENNIERES LES VIEUX CLOS 2019Famille Joly is widely known as one of the greatest biodynamic wine producers in France, embodying the intersection of well respected history and refined technique. The estate is owned by the Joly family, led by Nicolas Joly, and aims to express the natural balance and beauty of the Loire Valley Chenin Blanc vineyards with respect and minimal intervention. Coule de Serrant, the family monopole, anchors the estate, and recently celebrated its 890th

Famille Joly is widely known as one of the greatest biodynamic wine producers in France, embodying the intersection of well-respected history and refined technique. The estate is owned by the Joly family, led by Nicolas Joly, and aims to express the natural balance and beauty of the Loire Valley Chenin Blanc vineyards with respect and minimal intervention. Coulée de Serrant, the family monopole, anchors the estate, and recently celebrated its 890th harvest. The three vineyards, each of which is used for a single vineyard wine, are located southwest of Angers, and are farmed entirely biodynamically. Joly’s pursuit is to emphasize each unique facet of these sites, from the age, health and typicity of the soil, to the vine’s orientation and the micro-climate that surrounds them. Famille Joly wines are created to depict the balance of nature and it’s energy. Les Vieux Clos is a wine from the Famille Joly portfolio, produced in the AOC Savennières appellation. The 5.5-hectare vineyard is planted on light slopes facing east, with soil consisting of schist, quartz, and sand. The wine is made from 25-30 year old Chenin Blanc vines, with yields kept low at 25 hectoliters per hectare. Fermentation is done partly in tank, resulting in a wine with expressive exotic notes of ginger and coriander, balanced with candied pear and a hint of salinity. The wine is considered the most aromatic of the three wines in the portfolio. The vintage report describes a year of extremes, with early frost, drought, and high temperatures, resulting in low yields but even maturity. The wine was made with indigenous yeasts, no fining, and 100% malolactic fermentation, and aged for 6-8 months in old oak barrels.