1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Coteaux du Loir Blanc
Chenin Blanc 15 years Clay 1.4 ha
Coteaux du Loir Rouge "Cuvée du Rosier"
Pineau d'Aunis 25 years Clay, Sand 1.6 ha
Jasnières
Chenin Blanc 35 - 40 years Clay, Limestone 6 ha
Jasnières " Trie Cuvée Sainte Narcisse"
Chenin Blanc 35 - 40 years Clay, Limestone 6 ha
Jasnières "Cuvée du Silex"
Chenin Blanc 35 - 40 years Clay, Flint, Limestone 6 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Whites:

• The grapes undergo a two-hour pressing following the harvest.

• The juice is then put in cuve for twelve to twenty-four hours, is racked, and then begins alcoholic fermentation. Temperatures during fermentation are monitored and must not pass 20 – 25 degrees Celsius. Sugar levels are monitored daily. Fermentation is monitored daily and stops when equilibrium is found between the acidity and sugar.

• Another racking takes place after fermentation, then the wines age for a few more months before bottling.


Red:

• The grapes are de-stemmed following the harvest, and then put in cuve for primary fermentation.

• Pump-overs are done once a day for the extraction of color and oxygenation of the yeasts. Sugar levels are monitored daily.

• After alcoholic fermentation finishes, the must is pressed.

• The wine is the racked before starting malolactic fermentation.

• After malolactic is finished, the wine is racked again and bottled.

General Information

Country
France
Region
Loire
Appellation(s)
Coteaux du Loir, Jasnières
Producer
Pascal Janvier
Founded
1991
Annual Production
2,100 cases
Farming
Lutte Raisonnée
Website
http://www.jasnieres-pjanvier.fr

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