A pétillant naturel from 40 to 80-year-old vines with zero capitalization, zero liqueur de tirage, and zero dosage. Aged 24 months on the lees. This is one of the better pet-nats I’ve tasted. Lemon and pineapple on the nose, with an underlying herbal character, and a long creamy finish.
Comforting nose of apples, baked lemons, quince zest and some brioche, too. Medium body with fine bubbles and crisp acidity. Lively and agile with a mineral frame. Bone dry and bright at the center with weight. Flavorful and succulent finish. Drink or hold.
This methode ancestral sparkling wine is sourced from old Chenin Blanc vines from Jacky Blot's Montlouis vineyards. The 'Triple Zero' title comes from the three points in the process at which no sugar is added (in contrast to Champagne production).The grapes are harvested riper than for the Brut Tradition to counter this, fermenting spontaneously in barriques before the wine is transferred to bottles while there's still some residual sugar remaining. Fermentation continues in bottle, causing the build up of carbon-dioxide which results in fine bubbles, and the wine is aged on its lees for 24 months before disgorgement. It has saline notes on the nose along with citrus scents. In the mouth it is steely and dry, with citrus and apple given dimension by the slightly spiky texture and with a long, clean and subtle finish with a lick of lime juice. Jean-Philippe recommends pairing this with oysters or sea urchin.
The NV Triple Zero, a sparkling Montlouis, opens with aromas of pear, peach, honey and white flowers. Moderately weighted, round and subtly sweet, it reveals a delicate mousse and a long, mouthwatering finish. Precise and elegant, this is a refined and beautifully crafted bottle.
Barrel aging gives this wine its creamy texture and underlines the apple flavors touched by almonds. Acidity and a mineral edge add freshness and structure. Drink now.
Triple Zéro is one of the wines Jacky Blot developed in the early 1990s, after he switched from wine broker to Loire winemaker. It’s conceived as a natural, bottle-fermented sparkling wine, made from a careful selection of clean grapes from vines more than 50 years old, ripe enough so that he doesn’t need to chaptalize (the first instance of zero added sugar referred to in the name). The wine spontaneously ferments in old barriques, then he bottles it when the residual sugar in the juice has fallen to 12 grams per liter, so he doesn’t need to add any liqueur de tirage to feed its fermentation in bottle (the second instance of zero added sugar). He leaves it on its lees for 24 months in bottle before clarifying it through riddling, then disgorges the lees and tops off the bottle with some of the same wine rather than any dosage (the third zero). No surprise that the wine is completely dry. The first impression is brisk limestone and tart lemon acidity before it opens to something lush and delicious, fragrant with red spice and white fruit. This will age well, or serve as an aperitif for oysters or a dinner wine with roast fish.
Pear, honeysuckle and apple streusel show fresh, juicy appeal in this rich yet racy version. Salty and tense, with a bitter, chalky-textured mineral vein driving the length and energy through the firm and focused finish. Drink now through 2028. 1,600 cases made, 400 cases imported.
Winery Notes
• Certified organic.
• 100% Chenin Blanc.
• 60-80+ year old vines.
• Grapes harvested at full maturity, 12°-12.5° potential alcohol.
• Allows for the three “Zeros”: Zero chaptalization, Zero liqueur de tirage and Zero dosage.
• No malo.
• Pétillant naturel.
• One long fermentation done with indigenous yeasts.
• Fermented and aged in 5-10 year old barrels.
• Aged on the lees for 24 months.
1.5Ltr
