oz wine company | 41 Rogers road, haverhill Ma | 978-373-9463

Domaine De La Tournelle

 

 

The story of Domaine de la Tournelle begins in 1991 when Evelyne and Pascal Clairet planted their first vineyard. After gradually acquiring more  parcels they are now at a total of 6 hectares of vines and have been farming organically since 2000.  Organic certification was acquired in 2010 and have since managed their vineyards with biodynamic preparations and work them meticulously.  Their manifesto is as follows:

 

  • Plantation through selective breeding (the individual plants stem from the crossing of older plants from our land, and not from grafting)

  • « Taille guyot », double or simple, so as to achieve a good vegetative-reproductive-economic balance. We aim for around 40 hectolitres per hectare.

  • The maintenance of the entire domain is carried out without chemicals. Tilling, buttage, debuttage, griffage... is done mechanically or manually.

  • Soil conditioner is added every three years. Only compost and horse manure are used and no chemicals are added.

  • Only sulphur, horn-manure and the copper based « bouillie bordelaise » along with various other biodynamic preparations are used to enhance the quality of our grapes.

  • AB Label (Organic Agriculture) since 2010

  • The grapes are harvested manually in 20 kg boxes with no further trituration. Strong selection of the grapes before vinification.

  • Pneumatic wine press allows for a gentle extraction from whole grape clusters.

  • Vinify without the addition of So2.

  • Only indigenous yeasts from the region are used.

  • For a mineral taste, our wines are aged on the lees (not in new barrels), in cool, vaulted cellars. The barrels are topped up every week.

  • The wine is bottled without filtration. 

  • No sulfur added to bottling.

 

These wines are ordered once a year and are extremely sought after and limited.  

Domaine de la Tournelle Trousseau des Corvees 

 

Varietal: Trousseau

Vine Age: 20-30 years

Soil: Heavy clay

Farming: Certified Organic

Vinification: Grapes are hand harvested in small baskets. Grapes are sorted by hand & destemmed before undergoing a very light press. The fruit is macerated for ten to thirty days with treading done twice a day. Only native yeast are used & the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to old oak barrels where it rests for 8 to 18 months. The wine is bottled without filtration.

Domaine de la Tournelle Terre de Gryphées

 

Varital: Chardonay

Vine Age: 20-30 years

Soil: grown on clayey, early Jurassic grey marlstone soils

Farming: Certified Organic

Vinification: Pneumatic press for gentle extraction on whole clusters of grapes. Indigenous yeasts, without sulfur added.Start of alcoholic fermentation in tanks. Second stage of alcoholic fermentation in 228 liter barrels, no new barrels. Malolactic fermentation in barrels the following spring with top-ups of the ullage every 10 days without So2.

Domaine de la Tournelle L'Uva Arbosiana

 

Varital: Ploussard

Vine Age: 20-30 years

Soil: Early Jurassic grey marlstone soils

Farming: Certified Organic

Vinification: Grapes are hand harvested in small trays. Grapes are sorted by hand & de-stemmed before undergoing a very light press. The fruit undergoes a full carbonic maceration. Only native yeasts are used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to foudres where it rests for 3-4 months. The wine is bottled the following spring without filtration or sulfites.

Domaine de la Tournelle Macvin du Jura

 

Varietal: 33% Marc du Jura (home distilled) and 66% Chardonnay juice

Vinification A "Vin de Liqueur" with 180-22g of residual sugar. The Marc has been aged 3 years in barrels and is mixed with the Chardonnay juice. Static settling of the must for 12 hours before blending. Aged for 24-36 months in casks (minimum of 12 months per legislation). Bottled unfiltered, with no added SO2.

Vin Jaune

VARIETAL: Savagnin

VINE AGE: 20-30 years

SOIL: Gray marl

FARMING: Certified Organic

VINIFICATION: This wine is only made in vintages where the grapes are of the highest quality. The wine is fermented with indigenous yeast and zero sulfur, when the vintage allows. The wine is fermented in temperature controlled tanks and then moved to large foudre in a special vin jaune cave. It then spends 7 years without addition of sulfur and with no topping up, under cover of a vail of yeast (voile) that slows the process of oxidation. It is then filtered and bottled with zero addition of sulfur.

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