This is a wine of amazing intensity. It's an oaky, honeyed, dry white that is golden in colour, full bodied and rich.
Stem code: 3PAP2B
To request trade prices, add your chosen products to your trade quote.
Golden yellow and almost heavy in the glass - showing the ripeness of the grapes at harvest - this has great weight and minerality showing fine fruit and amazing intensity.
" This wine is still in quiet infancy, but the graceful, sparely defined hawthorn scents bode well. The palate is rich, intense, floral and flamboyant, packed with chewy orchard fruit: a meditative aperitif, or a rich food partner. Ntaural, pure and articulate: virtuoso Chenin, and a sensorial synopsis of this great site. 4 Stars 18/20 "
Decanter
Whole bunches in pneumatic press. Partial malolactic fermentation. Cross flow filtration.
Part fermented and matured in French oak for up to 1 year.
Saveneeyare Klo de Koolan
The grape variety used to make this wine is Chenin Blanc. This is an oaky, honeyed, dry white from the Loire valley in France. It is quite a full-bodied and rich wine that will stand up really well to rich foods.
Golden yellow with good minerality, showing fine fruit and amazing intensity.
Taste Test is our exclusive wine & customer profiling system. Wines are scored according to their power and intensity. The scale runs from 3 (luscious, sweet wines) up to 15 (full-bodied, intense dry reds).
Crisp
Designed to be light and refreshing and perfect for those who don’t like wine to be too high in alcohol.
Claude Papin is a Loire icon and a thoroughly engaging conversationalist to boot. Andrew Jefford calls him a "poet of Chenin Blanc", and Jancis Robinson MW “one of the most talented wine growers in this part of the world, a true vine technician”. His approach to Chenin could be summed up in his own words: “The Chenin is made by botrytization. If there isn’t any, it always makes hard wine. Even my dry wines are made with about 50% botrytization. This translates in the wine as honeyed notes.”
Claude's wines are not always the easiest to appreciate. The presence of some botrytis in a dry wine and a slightly oxidative winemaking style produces complex, intellectual wines that often require time, food and thought. They are well worth the effort though, as any true fan of Loire wines will tell you.
Find out more about this producer
