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A new artisanal approach

Terroir driven  × Crafted with Love

 

Loire Valley Wines


NICOLAS IDIART SAUVIGNON BLANC  2016

VILLAGE : MARIGNY BRIZAY

RAPE VARIETY : 100% SAUVIGNON BLANC
YIELDS: 48 HL/HECTARES
DENSITY: 6600 VINES/HECTARES

 

The Terroir : This  Sauvignon blanc is produced from vines with an average age of 35 years old. 100% percent of these vines are planted on a sandy clay soil. The sauvignon Blanc need a fresher climat with a good water supply In order to express his unique freshness and exuberant flavors... These vines are cultivated in a well thought out manner which provides a maximum of respect for the ecosystem and the environment.


 

Vinification : Unoaked After picking, the grapes are kept in skin contact, the juice is tasted every 1-2 hours to capture the peak of lime and lemongrass flavor before pressing. Fermentation is then carried out with low temperature. The wine is then aged on the fine lees, with batonnage, for a couple of months, which strengthens the harmony of the wine and optimizes the finesse and intensity of the resulting aromas.

Tasting notes: This wine show an extensive array of aromas ranging from citrus fruits, to lemon grass Finishing on a character of both ripe and very refreshing fruit. For me, what’s making the Loire Valley Sauvignon Blanc unique. !


NICOLAS IDIART PINOT NOIR 2016

 

VILLAGE : MARIGNY-BRIZAY
GRAPE VARIETY : 100% PINOT NOIR
YIELDS: 45 HL/HECTARES
DENSITY: 6000 VINES/HECTARES



The Terroir : This Pinot Noir is produced from vines which range in age from 21 to 40 years. 100% of these vines are planted on limestone soil. All great pinot Noir in France, (burgundy , champagne , Loire) are planted on limestone soil. These vines are cultivated in a well thought out manner which provides a maximum of respect for the ecosystem and the environment.

 

Vinification : Unoaked After picking at a full maturation, the “cool” maceration is carried out in stainless steel vats for five days at a temperature of ten degrees celsius. Fermentation is then carried out for twelve days at a temperature of 25° celsius. With daily stirring, “pigeage” and constant sampling, in order to extract the maximum fruity flavors, dyes(anthocyane) and the tannins contained in the skin of the grapes. The process will end up with the Malolactic fermentation in stainless steel vats. 

Tasting notes: This wine show a beautiful ruby colour and develop red berry flavors (cherry, kirsh and raspberry) mixed with licorice and spices. .It is harmonious and balanced, with a plump fruitiness and silky texture offset by round, gentle tannins in a wine of medium body and elegant structure.


NICOLAS IDIART SANCERRE 2016

 

VILLAGE : SURY EN VAUX
GRAPE VARIETY : 100% SAUVIGNON BLANC
YIELDS: 50 HL/HECTARES
DENSITY: 6000 VINES/HECTARES

 

The Terroir : This Sancerre is produced from vines which range in age from 25 to 30 years. 100% of these vines are planted on “caillote”: dry chalky rocks on hills at 230 meter high. In Sancerre we have 3 distinct Soil , the caillote, the silex , the marl kimméridgiennes. 

 

Vinification : Unoaked Once the grapes have reached optimum maturity. the Sauvignons go through skin-maceration. All pre-fermentation processes are carried out under inert gas to protect the berries and the musts from oxidation. Once the musts have been cleaned they are fermented in stainless steel vats and then left on full lees, which are stirred 2 or 3 times a week. Before bottling, the final blend is fined and chilled down to stabilize it and prevent any formation of deposit.


Tasting notes: This wine show a porcelainlike texture that carries verbena, lemon curd, white peach and light mint notes through the long, stylish, floral finish finish is almost bracing.


NICOLAS IDIART MUSCADET SEVRE ET MAINE SUR LIE 2015

 

 

VILLAGE : LE LANDREAU
GRAPE VARIETY : 100%  MELON DE BOURGOGNE

YIELDS: 50 HL/HECTARES
DENSITY: 6000 VINES/HECTARES

 

The Terroir : 
Closest  Loire appellation from the Atlantic ocean. This specific location have a major
influence on the climate. Especially the freshness to keep a christaline acidity.  
This 45 years old vineyard, is planted on Micaschiste of the Landreau.  
The Micashist make some rich but earlier drinking muscadet opposite of the Granite which make some Muscadet much tighter, with intense minerality, which have the amazing ability to age but more difficult to
approach on the youth.  
 

Vinification : Unoaked   
After picking, the grapes are pressed in a pneumatic press Cold clarification of grape juice, then temperature controlled fermentation at 20° C for
several weeks using only “indigenous yeasts”. 
The Melon de Bourgogne don’t get much flavors out of the fermentation but from a long ageing on lies for 8 month.  
We stir the lies very intensely at the beginning of the ageing then we decrease intensity month after month. The idea of the ageing  is the “ dead yeast lysis” which mean the dead yeast from the Fermentation are dissolving into the wines in order to get more richness and length to the wines.  


Bottled in May 2015

  
Tasting notes:   
Salty and peachy on nose, some real definition very clean, fresh and round, really tasty. 
Good definition and intensity. Slight tangerine tang to the finish, adding cleanliness and
precision. Good length.  


BLANC DE BLANC METHODE TRADITIONNELLE 

VILLAGE : MARIGNY-BRIZAY
GRAPE VARIETY : 100% CHARDONNAY
YIELDS: 45 HL/HECTARES
DENSITY: 6000 VINES/HECTARES


The Terroir : 
French Sparkling wine is not just the prerogative of the chalky hills of the North East of France.  
The vineyard is based on a chalky/ flint soils, from Marigny-brizay. 
30 minutes from chinon we are in the Southest part of the loire. Where the chardonnay offer A richer expression that in champagne That the reason why we can work on lower dosage.  

 

Vinification
Nicolas idiart method Blanc de Blanc is the result of wine carefully fermented before it  
becomes sparkling wine (during the second fermentation in bottle)  
 and aged for several months on its lees. 
 
 The process is by « méthode traditionnelle » in every way identical to all the best
 champagne  Houses.  
We work with a very low dosage : 7,8 g/  L( when a Brut can go up to 12g/L). 
Sugar is like salt it intensifies the flavors and coat the acity if it”s too sharp.  
I use lower dosage because the wines have enough richness and flavors, more sugar  
Will bring only heaviness to the wine. Very fine bubbles in sparkling wine come from  

Tasting notes:   
With its bouquet of freshly made bread with a hints of dried herbs and honey, Nicolas Idiart Méthode traditionnelle is always
delicate, fresh  and vibrant.  Friendly : For any celebration! Or any good day !  



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Phylosophy 

My approach is to combine historical vineyard with the power of 21st century technology to make wines far more precisely, and to higher quality standards, than could have been achieved in decades past.

What makes these wines so special is their quality - in terms of flavors, structures, and balance ?

It is a quality that comes from each of the professionals involved, shining through and combining to produce a symphony of details and character that feels alive and fully reflects the personality and style of each grapes variety and “Terroir”. The sometimes subtle, sometimes bold details, the unique freshness, the carved tannins, the shades of color, light and texture throughout each Glass. It is the coming together, like the great artisan of our past, that makes the difference between ordinary and spectacular. 

It is my Artisan Approach.

Artisan winemaking is the sum of many parts. More than producing in small quantities, artisan wine production builds relationships with grapes growers — embracing an industry with evolving social, economic, and environmental issues. With this opportunity comes the imperative to promote quality, sustainability, and social responsibility. We offer an alternative to the mass-produced wines. Here, you will find high quality, yet affordable, fine craft wines shaped by the minds and hands of a contemporary winemaker. 

Great wine is motivational. Inspirational