Domaine du Mortier Boisard fils - SAINT NICOLAS DE BOURGUEIL


Les Arthuis

vintage available: pink 2012; Cabernet Sauvignon 2013
  • 3.6 hectares, 1 hectare of cabernet sauvignon, cabernet franc 2.6, 0.7 and 0.5 in sauvignon blanc in grolleau.
  • On these plots gravel which has a very diverse ecosystem, we produce a rosé, red on the fruit usually from a carbonic maceration and a more structured red with cabernet sauvignon and our first bottles of white grape Sauvignon Blanc (dry white, concentrated with notes of rhubarb juice on the nose and a wide mouth very surprising ...)
  • Depending on the quantity of grapes to eventually harvest a vintage fountain red wine.
  • A note is on this land that we prepare our compost and also poplar wood chips for heating and composting or mulching in vineyards.
  • We also have two hives (page 6) to that place where some bees are foraging.

Un second souffle

available vintage 2011
This wine was improvised from a tank with fermentation problems in 2009, a very long fermentation 2 months, our indigenous yeasts failing to convert all the sugars into alcohol and the second malolactic fermentation is being completed before the first, we had to react quickly.
So a bottling early in January 2010 with a bit of residual sugar: the wine is aging in bottle, a vintage globally with powerful aromas of ripe red fruits such cherry brandy and also a leather side: quite surprising for a Loire Cabernet can find pretty amazing deals like chocolate, spicy cuisines or even sweet and savory mixtures (eg foie gras with candied cherry)

Note, the second version after 10 months of aging is very different, she was able to continue its fermentation and suddenly looks a bit more like a cabernet that will accompany your grill this summer.

Similarly, we are going to bottle some barrels remained in the cellar after 22 months of aging, a small gift at the end of the year to redéguster together.

Why the name of wine?

A lot of stress for us for two months to monitor daily, to question, to change his mind at the last moment to take difficult decisions in three ...
We wanted to show that working in indigenous yeasts can be very tricky at times, our natural yeasts, does it seem, develop different strains that have to compete.

Finally, the image of small workers who gave their all.

This was a great inspiration for Matthew labels which explains the two labels used.

This wine is now completely exhausted, but a few surprises to come in late 2012 with certainly: a second wind ...