Domaine Blard et Fils - Savoie Lébraz 2018
Savoie
White
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The old vines express themselves wonderfully in this "special" Jacquère made for gastronomy. Almost minty, the wine is precise and mineral on the palate, with notes of zan, stone fruit, white flowers, pear and citrus. Fine acidity and salinity on the finish add complexity and length. Our palate is delighted from start to finish. A real marvel!
Features
Estate
Domaine Blard et Fils
Cuvée
Lébraz
Vintage
2018
Designation
Savoie
Region
Savoie
Grape varieties
100% Jacquère
Terroirs
Clay-limestone and flint soils, old vines facing south-east
Viticulture
Sustainable agriculture, weedkiller-free operation
Harvest
Manual
Winemaking
Direct pressing, cold settling, indigenous and exogenous yeasts. Long, cold alcoholic fermentation. No malic degradation.
Breeding
In stainless steel vats for 12 months on fine lees
Alcohol content
11.5%
Tasting & pairing
Eye
Light gold
Nose
Smoky, white flowers such as hawthorn
Mouth
Mineral, very taut, precise, frank on the attack and finishes with fine acidity and salinity with good length. Aromas of lychee, pear and citrus. The finish is fresh and saline.
Serve
AT 10-12 °C
Drink before
2028
Guard
10 years
Food and wine pairing
Perfect as an aperitif and with river fish (or cold hake), certain seafood (mussels marinière, for example, rather than oysters or raw shellfish where the iodine may overwhelm the wine). Pair well with mild cheeses such as Reblochon, goat's cheeses that are not too mature, or a creamy Saint-Marcellin.
Domaine Blard et Fils
Savoie
Expert opinion
Guide Hachette des vins
Domaine noté Award-winning wines (Wines from this producer regularly win awards in the guide)
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Domaine noté Sélectionné (We remind you that this guide is a prize list, and as such, all the estates that appear in it, even without a star, represent, in our eyes, the excellence of French production).
Customer reviews
Customer rating
4/5
out of 1 review
Note and review by M. FRANCOIS C. Published on 12/08/2021
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