2016 Technical Specifications
Alcohol 13.0%
Residual Sugar 84 g/L
Calories (estimated) 160 kcal / glass
150ml glass160 kcal
750ml bottle800 kcal
Grape Varieties Chenin Blanc
Drinking Window Now–2035
Classification Vouvray Moelleux Première Trie
Region Vouvray
Soil Shallow clay and limestone over tuffeau subsoil
Fermentation Vessels Tanks and old barrels
Pressing Method Whole Bunches Loaded Without Crushing Or Destemming, Followed By Gentle Pressing
Indigenous Yeast Yes
Serving Temperature 11°C · 52°F
Production Details The producer defines Première Trie as a meticulous selection made during successive harvest passes, taking only the best berries, which may be overripe or botrytised. Its published current estate method retains each cuvée for six months until April bottling; this method is not separately dated to the 2016 release.
Tasting Notes Armit Wines: dried tropical fruit, sweet spice, botrytis spice, exotic fruit and stewed rhubarb, with intense sweetness, electric acidity and concentration. Richard Hemming MW: crystallised citrus, floral scent, preserved lemon and a long sweet finish.
Producer Information
Website
Address
11 rue de la Croix Buisée, 37210 Vouvray, France
Phone
+33 (0) 2 47 52 78 87
Email
Owner
Sarah et Hugo Hwang