Anne-Claude Leflaive of Burgundy’s eponymous Domaine Leflaive set out on a mission to help vignerons (farmers of vines) learn to care for their land in ways that were not only sustainable, but which would allow all of the plants and insects to thrive together through organic farming,  She branched out from Burgundy and across France. In the Loire Valley she stumbled on an estate with old vines, excellent position. Sadly it had not been farmed for years, and so she and her husband bought the property in order demonstrate the power of biodynamic farming and the Burgundian touch of wine making. As The New York Times’ Eric Asimov points out about Anne-Claude, “Her passion was the land, and over time she came to believe that nothing was as important to making great wine as a commitment to environmentalism and a proper, respectful stewardship of the vineyards.”  This was the birth of Clau de Nell.

They make 2 reds and white. It is the white Chenin Blanc that we have fallen in love with. It is an age worthy white, and texturally can challenge some of the greatest white burgundies combining minerality hidden beneath a silk, round texture of fruit and sneaky spike of acidity that makes your mouth water. This wine if you open now deserves a little air and the fruit will blossom with subtle white peach, slightly under-ripe apricot notes, with some jasmine tea freshness. But most of all this wine is about texture, and layers of complexity.

Details:

Vineyard: about 5 acres of chenin are planted, vines about 10 years old. Soils of Silt-Clay on loose limestone. Biodynamically farmed.

Vinification: Gentle pressing, native yeast fermentations, 12 months in used Burgundy barrels aging in range from 1 to 5 uses.  The wine is then moved into stainless steel for 6 months before being bottled.

Aging potential: 10- 15 years.

20 Six Packs shipped to New York