- Producer
- Charles Joguet
- Grape variety
- Cabernet Franc
- Region
- Loire
- Country
- France
- Vintage
- 2016
- Alcohol
- 13.5 % vol
- Volume
- 0.75 l
- Item no.
- 9950421014
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Clos de la Dioterie, Monopole AOC 2016
The Clos de la Dioterie is the most famous vineyard of Domaine Charles Joguet in Chinon, a monopole along the Vienne river, and the 2016 shows Cabernet Franc from 90- to 100-year-old vines in an ethereal, translucent form.
CHF 73.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A Chinon built on clarity rather than power. The nose stays restrained and precise: mint and chalk, herbs, a hint of cassis, alongside superb oak. Balsamic and ethereal at once, while remaining consistently pure.
Terroir and origin
The Clos de la Dioterie is the estate's most famous vineyard. Already documented in the Middle Ages, when it was fully walled in, it lies on fairly flat ground close to the Vienne river, right by the winery. The topsoil is clay, the subsoil limestone and mica. The vines are 90 to 100 years old. Charles Joguet took over the family estate in 1957 and began vinifying each plot separately.
Grape variety and vinification
Cabernet Franc, given a ten-day cool pre-fermentation at 10 °C. Fermentation on the skins in wooden vats lasts around four weeks at a maximum of 21 °C. After alcoholic fermentation, free-run wine and the finest press wine are blended for malolactic fermentation. This is followed by 15 to 16 months in French oak barrels, roughly a fifth of which are renewed each year, then six months in tank to harmonise.
On the palate
Clarity and subtlety, a slightly green yet ripe note of bell pepper, alongside red and abundant dark blue fruit as well as subtle earthy notes. Weightless yet rooted, beautifully balanced, at 13.5% ABV with a dry finish. The wine is only at the very beginning of its drinking window.
Distinctive features
Cellar master Kevin Fontaine, with the estate since 2006, has had malolactic fermentation take place in barrel since 2008, enhancing harmony and clarity of fruit. The cellars are hand-hewn tuffeau caves where the temperature varies by less than half a degree over the year.
