Domaine de la Taille Aux Loups
(Jacky Blot) Triple Zero Petillant Brut NV 750 mL
(Montlouis, Loire Valley, France) - [VM 94] [W&S 92] [WE 92] [DM 92]

About the winery:
Jacky Blot - originally a wine broker, has been making his own wines only since 1989. This wine comes from 100% Chenin Blanc, from 40-year-old organic vines, and is made in the methode traditionnelle (just like Champagne). According to Vinous Media,  "With François Chidaine, Jacky Blot has been instrumental in taking Montlouis out of Vouvray's shadow and establishing for it a reputation of its own-and a better one at that. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations and no malolactic conversions."

Notes from the Winemaker:

94 Points - Vinous Media:
"A pétillant naturel from 40 to 80-year-old vines with zero capitalization, zero liqueur de tirage, and zero dosage. Aged 24 months on the lees. This is one of the better pet-nats I’ve tasted. Lemon and pineapple on the nose, with an underlying herbal character, and a long creamy finish." - Jason Wilson (Jul 2020)

93 Points - Decanter Magazine:
"This methode ancestral sparkling wine is sourced from old Chenin Blanc vines from Jacky Blot's Montlouis vineyards. The 'Triple Zero' title comes from the three points in the process at which no sugar is added (in contrast to Champagne production).The grapes are harvested riper than for the Brut Tradition to counter this, fermenting spontaneously in barriques before the wine is transferred to bottles while there's still some residual sugar remaining. Fermentation continues in bottle, causing the build up of carbon-dioxide which results in fine bubbles, and the wine is aged on its lees for 24 months before disgorgement. It has saline notes on the nose along with citrus scents. In the mouth it is steely and dry, with citrus and apple given dimension by the slightly spiky texture and with a long, clean and subtle finish with a lick of lime juice. Jean-Philippe recommends pairing this with oysters or sea urchin." (3/1/22)

92 Points - Wine & Spirits Magazine:
"Sprightly with chenin acidity, this wine's tart apple and pear flavors pull in one direction while umami notes pull in another. It's racy and completely dry, with a hint of salted caramels deepening the finish. For duck rillettes."

92 Points - Wine Enthusiast:
"Barrel aging gives this wine its creamy texture and underlines the apple flavors touched by almonds. Acidity and a mineral edge add freshness and structure. Drink now." - Roger Voss (12/31/2020) 

17.5 / 20 Points - Jancis Robinson:
"I can't help thinking that Jancis may have under-scored this wine when she tasted it in April this year, especially as the wine has proven to punch way above its price bracket and age incredibly well. Sea shells and honey on the nose and a super-fine unfurling of bubbles – reminds me of the foam lines left curving across the sand when the hiss of a lazy wave has retreated back down the beach. Hints of honey and honeysuckle, quince and the soft spiciness of ripe pear. I would expect a triple zero (dosage, chaptalisation, tirage) wine to be pretty austere and formidable – most are – but this is exceptionally gentle. The Vin Cognito crew say this will age. I have two more bottles, so watch this space… Seems insanely underpriced." VGV -TC (7/14/21)