Philippe Foreau Domaine du Clos Naudin Vouvray Moelleux 2017

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Philippe Foreau Domaine du Clos Naudin Vouvray Moelleux 2017The Moelleux cuves are made in vintages when at least a portion of the vineyards produce grapes that carry significant levels of natural sugar. Botrytis sometimes occurs but it is not necessary in order to declare a Moelleux. Conditions of passerillage, that is extended exposure of the grapes to sun and high luminosity, create the impetus to release wines as Moelleux. Wines so declared can carry formidable leves of residual sugar: 25 grams is perhaps

“Anita” shows off Nittnaus’ knack for producing lip-smackingly delicious reds

where a portion are left whole-cluster and trod by foot in traditional horizontally oriented shallow cement vessels

even in vintages marked by heat

she employs a longer maceration of three weeks and uses only cement for the fermentation

vinified in stainless steel with a 12 hour maceration on the skins to give phenolic character to the finished wine

pinot gris

no fining or filtering takes place at bottling

bottled without fining or filtration

contain approximately 30% sugar at this point (January of the following year) and they are then de-stemmed and crushed

but the Vaud’s extremely cool nights allow the fruit to preserve scintillating acidity

Composed of two very close climats

Nathalie owns a 0