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Franck Balthazar Cornas Chaillot 2017

£41.50  Per Bottle.
Case price:
£498.00
Per Case 12 x 75.00cl
Reference #: 11521_b
Availability: 21 in stock
Important. This is a bonded product and is priced exclusive of Duty and VAT. Wines must be purchased by the unmixed case. The case size is detailed in the Product Details. After purchase we will contact you to arrange either the wine's continued storage in a bonded warehouse as designated by HM Customs & Excise or for the payment of the pertinent Duty and VAT, where after delivery can be arranged.
12
Quantity:
Product Overview
Product Details
Product reviews
Bright purple. Powerful, smoke-accented aromas of ripe dark berries, licorice, olive and incense on the deeply perfumed nose. Juicy and sharply delineated on the palate, offering concentrated, mineral-accented boysenberry, cherry liqueur and spicecake flavors that show alluring sweetness and no rough edges. In an ample but energetic style, finishing sweet and extremely long; building tannins contribute framework and youthful grip.
94 -96 Points, Josh Raynolds , Vinous

This is Franck’s flagship winefrom the fruit of century-old Petite Sirah vines from the famed revered Chaillot vineyard. A parcel acquired from Noël Verset. A small portion of 50 year old vines from his Mazzards parcel is included. Wines age in demi muid for 18 months and are bottled without fining or filtration.

Franck Balthazar took over the family domaine, dating back to 1931, in 2002. His father Rene had been in charge since 1950 and had overseen the move into domaine bottling in the 1970s, at the same time as his contemporaries Auguste Clape and Noel Verset. The domaine has extended from the 2 hectares of 2002 (1 ha of centenarian vines Chaillot and one 50 year old hecatre in Mazzard) to around 3,5ha today - plantings on an extreme site above Sabarotte were added in 2005 & 2008 on newly formed terraces. This willingness to do things the hard way in pursuit of excellence is a hallmark of Franck's work, in keeping with time-honoured tradtion that his grandfather, Casimir, would recognise. Vineyards are organic and ploughed with a horse, ferments are whole cluster with native yeasts in concrete vats. To retain the perfume gifted by old vines and high-perched plantings all wines are aged in old 600 litre demi muid. Sulphur is kept to an absolute minimum, indeed all winemaking techniques are as natural as possible.


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