Jérémie Huchet: Vineyards
Today the domaine, including recent acquisitions which Jérémie Huchet runs alongside Domaine de la Chauvinière, totals 64 hectares. Since taking control in 2001 Jérémie converted the domaine to sustainable methods of viticulture, without fertiliser, working the soils by plough. As already noted in my profiles of the Huchet estates, he then went one step further at Château de la Templerie, where the work in the vines is certified as organic by Ecocert, Jérémie having begun working this way in 2010. Today approximately one-third of the domaine is worked using exclusively organic methods. This organic work comes through in the portfolio in the three cuvées parcellaires introduced to the range in the 2017 vintage.
For more detail on the size of each of the domaines and their the soils, see my run-down of the estates on the preceding page of this profile.
Wines
The fruit may be picked by machine, before delivery to the pneumatic press. A proportion of the fruit will by treated to a little macération pelliculaire, in other words a soak of the skins for a few hours, which adds aromatic complexity and perhaps texture. The juices thus obtained are fermented by cultured yeasts, using a selection of six strains isolated in the Huchet vineyards. This process may roll out over two to four weeks, then the finished wine is left on the lees in the relevant vessel, mostly traditional subterranean cuves.
Please log in to continue reading: