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This special cuvée was created in the 1990s to meet the demands of two great French chefs – Bernard Loiseau and Pierre Gagnaire. They had expressed a desire for a product that could well accompany their desserts, especially fruit desserts. The wine bases on Jacques Selosse Cuvée Initiale and differs from it with only higher dosage of sugar.
Variety: 100% Chardonnay
Residual sugar: 24 g/l (fructose)
Vinification: After pressing the must is put in traditional oak barrels for fermentation, which begins without the addition of selected yeasts and occurs with weekly battonage during the winter and monthly during the summer. This process continues naturally without any intervention and sometimes lasts until July. The malolactic fermentation is low, the natural acidity of the wine is not neutralized as fertilizers do not contain minerals and potassi not ever make any kind of filtration.
This is an exotic, spiced wine with plenty of ripe peach and roasted nut aromas and flavors made in a style meant to emphasize freshness. The finish is long, clean and refreshing. The Exquise would make a terrific match to seared foie gras and fruit-based desserts.
|Score: 92||Antonio Galloni, eRobertParker.com|
Today, the Selosses has some forty parcels spread throughout Avize, Cramant, le Mesnil-sur-Oger and Ambonnay. Following with Burgundian tradition, the wines are fermented in barrel. My job is to find "each individual character its rightful home”. "I am not the master, merely a servant to all these different personalities.” Anselme Selosse.