Domaine Alain Chabanon VDP d'OC Petit Trelans 2016

Domaine Alain Chabanon VDP d'OC Petit Trelans

¥4,154

Younger brother of the famed cuvee ‘Trelans’, its blend is similar but it is aged in tank to keep its fruit and liveliness.

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About this Wine


Country France
Region Languedoc
Appellation VDP d'Oc
Winery Domaine Alain Chabanon
Vintage 2016
Color White
Varietal(s) Vermentino (70%), Chenin blanc (30%)
Closure Natural Cork
Volume 750ml
Alcohol 12,5%
Product Code 16W562
Other BIO
Inventory In Stock (78)

Owning & Enjoying


Tasting notes

Very expressive nose of yellow fruits and smoke. The palate is fresh and lively. Good length.

Pairing

Sea bass with fennel or other pan-fried fish without any cream sauce, raw shrimps, goat cheese.

Production


Terroir

Poor rocky clay and limestone soils

Viticulture

Biodynamic farming. The soil is cleared and turned over. Gobelet pruning. Hand harvest in the morning.

Vinification

Pneumatic pressing at low pressure, light cold racking. No yeast added. Fermentation in stainless steel vats at medium temperature. Ageing for 12 months in stainless steel tanks.

Winery


Winery Description

The estate was created in 1992, start to be organic in 2002 and biodynamic in 2011. Today there is 17 hectares of vines. In 26 years his production involved from 2.000 bottles to 55.000 bottles a year.

The Terroir
The parcels of vines totaling 17 hectares are evenly scattered around five villages. This configuration allows him to benefit from numerous microclimates and different types of soil.
“My vision of wine can be summed up in two words – finesse and elegance. I seek to make wines that are different, that have real personality.
Wines that can stand comparison with some of the best crus in the world, and can complement the finest cuisine.”

The vineyard
The entire vineyard is cultivated following biodynamic principles. The earth is simply ploughed, without recourse to herbicides, and our treatments shun the use of all synthetic chemical products.

The Vinification
The grapes are picked entirely by hand and only between the hours of 7.00am and midday to benefit from the cool of the morning.
The afternoons are devoted to grape sorting. This is an important operation which eliminates all undesirable elements and makes sure that only the healthiest grapes go into the vats, to guarantee the quality of this wine in the making.
Only indigenous yeast are used for the wine making process.

Alain Chabanon
As the son of two teachers, nothing predisposed him to take on a vineyard and become a winegrower.
His very first grape harvest was at the age of 14 but he didn’t like it, his dream was to rear traditional cows from the area. It was with this in mind that he started studying agronomy in Bordeaux. And then work placements in the wine producing chateaux and some decisive encounters with their cellar-masters changed his point of view. He discovered that running a vineyard and winemaking could be absolutely fascinating.
After specializing in oenology he spent several years alongside winemakers of repute: Alain Brumont in Madiran, then in Corsica and finally as Director of a wine cooperative in the Gard.

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