Triple Zero | Loire

The right expression and reference of the white chenin version bubbles.

The Champagne just keep up!!

We no longer present the emblematic domain of the appellation Montlouis-sur-Loire. Jacky Blot and his domain of La Taille aux Loups is already at the top of his glory but does not intend to remain there. This winemaker is first known for his dry white wines, half dry and mellow, but he also developed a grandeurous effervescent that is the Triple Zero.

Philippe Mischler, sommelier at Mundovin : Original and gourmet, that's how I will qualify this Triple Zero cuvée. Rarely produced on this label, strong 100% Chenin result vines over 50 years old in recent years the happiness of many lovers of bubbles. Why Triple Zero? Because no chaptalization is made and no drawing liquor or shipping is added to the wine. This gives it an assertive character to the antipodes of the standards of name. The first thing we will certainly believe is that this bubble must be very acidic and lively. Well, that's not the case, of course, it's fresh but not overly lively. Jacky Blot collects his cattle with good maturity, which brings an extra fruit and pleasure. I find the approach intelligent because rather than harvest early and have an under maturity to keep a certain freshness, it harvests ripe and does not add any sugar. In the end, would it not be more logical to do this for all the effervescent ?

A successful effervescent

In the nose, it's always a little tricky to describe a dffervescent nose as it is often erased by the presence of carbon dioxide that saturates our olfaction. But here strangely, I find he reveals himself very well, we stay on very fresh notes (green apple, tangerine, grapefruit) it is "very citrus" actually.

In the mouth, the bubble is fresh to attack as one might expect on an undosed champagne. The middle mouth reveals a smooth and slightly creamy bubble but always in freshness. I love it when I can "roll" the bubbles around the tongue and there it is. This often shows the quality and finesse of the bubble. We remain globally in the same aromatic register as in the nose. Citrus fruits (lemon, tangerine) and a final of minerality (wet stones). Really, this Montlouis sur Loire does not have to blush many dffervescent champagne and elsewhere.