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    Home / Products / Sylvain Loichet Meursault 'Clos du Cromin' Bio 2019
    Sylvain Loichet Meursault 'Clos du Cromin' Bio 2019

    Sylvain Loichet Meursault 'Clos du Cromin' Bio 2019

    €78,95
    This buttercup-colored Meursault 'Clos du Cromin' is very airy, fresh on the nose and then reveals floral aromas with dominant white flowers, notes of toast and fresh hazelnuts that come from its 14-month aging in French oak barrels. It gives a nice freshness on the palate, a minerality surrounded by honey notes. The wine is velvety soft with a powerful, full-bodied texture and exceptional length.
    After harvesting, carried out when the grapes are fully ripe, the grapes are gently pressed in a pneumatic press. The must is transferred overnight into oak barrels, 30% of which are new oak. Fermentation begins naturally with native yeast and bacteria. After aging for 14 months, the wine undergoes fine filtration and is then bottled by gravity.
    This Meursault is a blend of two parcels from "Clos du Cromin. On one of the plots red clay dominates while on the other we find very stony soils. The age of the vines is 50 to 60 years old. These two plots are located in the northeast of the village of Meursault, one of Burgundy's most famous villages located in the heart of the Côte de Beaune.It is also considered the capital of great white wines. 'Clos du Cromin' is located near to the 1er Cru 'Santenots'. The stone walls of this enclosed vineyard and the Burgundian origin of the name 'Cromin', testify to the presence of quarries on this site long ago.

    • About the Winery

      After completing his studies at l'Ecole de Beaune, Sylvain Loichet took over the 3.5 hectares of vineyards belonging to his grandparents in 2005. Until recently, the wine was produced in Comblanchien, but the cellar is now located in Chorey-Les-Beaune. From the start, he wanted to work only with organically grown grapes to best express the terroir of all the different Burgundy "appellations. He has succeeded wonderfully.

      The date of harvest is determined by the ripeness of the grapes. Sylvain looks for aromatic ripeness, as well as the grapes' potential in alcohol and their acidity, which are extremely important in making great wines that can age well. The grapes are harvested by hand to select only the best grapes. The grapes are sorted a second time in the cellar before being pressed (for white wines) and put into fermentation vats (for red wines).

      The fermentation of the wines takes place in oak barrels with natural yeast. The white wines are then aged for 18 months and the reds for 24. New oak is used for half of the Grands Crus and one-third of the Premiers Crus. For the smaller appellations, he uses oak barrels that have been used 1 to 4 times before.

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