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Domaine Grosbot-Barbara
Saint Pourçain Blanc ‘Vin D’Alon’
France, Loire Valley, Saint-Pourçain
White
Winery Overview
The appellation of Saint-Pourçain is situated in the center of France, in the Allier department and is considered part of the Centre-Loire. This region is better known to wine professionals for its forests of prized oak trees used in barrel production than for its wines. The appellation, ranging approximately 5 kilometers in width and 30 kilometers in length, spreads throughout 19 communes with vineyards planted on a series of hillsides to the west of the Allier River. The history of vineyards in this area dates back before the Romans, when the Phoenicians settled here and planted vines. In fact, they claimed to have civilized the barbarians with wine. During the 13th and 14th centuries the wines of Saint-Pourçain were highly esteemed. They traveled up to Paris via the Allier and Loire rivers and were favored by Popes, royalty and the aristocracy alike. By the end of the 18th century the vineyards of Saint-Pourçain covered more than 8,000 hectares. Today the vineyards total 600 hectares. The appellation received AOC status in 2009.
Denis Barbara farms several separate parcels of land totaling 8 hectares. Two thirds of his production is in red wine. He works alone except during harvest and does much of the vineyard work by hand. He keeps his yields very low by bud pruning “ebourgeonnage” in the spring and green harvesting in the summer after veraison. He cultivates grasses between all the rows and does not use insecticides, pesticides or chemical fertilizer in his vineyards. All his wines are fermented with indigenous yeasts.
Part of the Wine Traditions Portfolio
Denis Barbara farms several separate parcels of land totaling ~20ac/8ha
Viticulture
The “lieu-dit” Vin D’Alon is a derivation of the word “vallon” and is a vineyard whose reputation was established in the time of Henry IV. The distinguishing local grape variety is the Sacy, known in Saint-Pourçain as Tressallier. The variety is associated with the Yonne where it was at one time widely planted and rivaled the Chardonnay grape. Interestingly, historical references mention that the Sacy grape produced far better results in Saint-Pourçain than elsewhere. As in the Yonne, the Tressallier has been eclipsed in Saint-Pourçain by Chardonnay and today, only 53 hectares of Tressallier remain.
Vinification
Denis Barbara produces his “Vin D’Alon” cuvée from a blend of 70% Chardonnay and 30% Tressallier. The Tressallier vines, which are naturally quite productive, are pruned to 7 or 8 bunches per vine and yield an average of 30h per hectare. Fermentation of both varietals is carried out in temperature controlled stainless steel vats at very low temperatures. All the wines remain on their lees until the blending and bottling is done in the spring.
Tasting Notes
Pale with green highlights, the wine displays floral notes, tangy peach and apricot, lemon rind, and red plum, that are lifted by a stony minerally and a squeeze of lemon juice. Finishes dry and long.
