- 100% Sauvignon Blanc
Château de Tracy, Pouilly-Fumé 2019, Loire, France
Château de Tracy Pouilly Fumé is a classic Fumé with expressive aromatics of asparagus and grapefruit with a hint of eucalyptus leading to a textured, flinty palate with a long, mouthwatering finish.
The first members of the noble Stutt family in France came from Scotland in the fifteenth century to help the future King Charles VII of France during the Hundred Years War. In 1586, by way of marriage, the family inherited Château de Tracy. The Château is still family owned and cultivated today under the leadership of the youngest daughter Juliette d’Assay, producing classically styled, elegant wines using an organic approach.
The winter of 2019 was mild with average rainfall. This sparked the vine’s growth cycle and bud break took place early. The summer was warm and dry, with several heat waves, which allowed the vines to flourish, the grapes to mature and concentrated the flavours in the berries. The natural water reserves prevented any hydric stress. The 2019 wines are elegant, with excellent fruit concentration and natural balancing acidity.
The vineyard is located in Tracy sur Loire, on the slopes overlooking the Loire River. The 29 year old vines are planted with a south-westerly orientation to provide the maximum
exposure to the sun.
The clayey flint soil imparts an assertive character to the wines; they are powerful and distinct, while the calcareous Kimmeridgian subsoil produces rich, elegant wines with complex aromas.
The vineyard is managed using sustainable practices, such as leaf thinning, grass ploughing and the use of butterfly lures to reduce the number of chemical treatments required. The ecological system in the vineyard is meticulously considered and practices such as intensifying the organic life in the soil and promoting synergies with the biotope of the soil, leads to the ultimate goal of producing more healthy, balanced and aromatic grapes.
The grapes are hand harvested in several triages to ensure optimal maturity.
The grapes were carefully selected, gently crushed and each of the press wines was vinified separately. A long, slow fermentation took place at low temperatures in stainless steel vats to retain the purity of fruit and the nuances of the terroir.
Intervention was kept to the minimum. The wine was matured on its fine lees until the following spring, when blending of the vats took place.