This might be the first 100% Grolleau I have ever tasted. It is a pretty good place to start. It offers crisp red fruits, violets, raspberry, salumi and herbal characters. The palate is fresh, rich in the mid-palate, gritty tannins from front to back which makes it quite dry. Les Athletes du Vin Grolleau has a real presence and is lovely to drink.
Les Athletes du Vin Grolleau is a wine you can slightly chill for service. This is a drink now style of wine.
Les Athletes du Vin Grolleau Vin de France 2020, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Les Athletes du Vin is a collective of Loire Valley producers making great quality and great value wines. Les Athletes started in 2016 with producers who shared their philosophy of organic farming, mature vines, minimal intervention, minimal sulphur, neutral vessels for aging and little to no filtration.
Les Athletes du Vin offers great flavours and interesting wines without too many winemaking tricks. Just pure expression of the great grapes of Loire.
Les Athletes du Vin Grolleau Vin de France 2020 Wine Information
“60 years old vines on silty clay on blue schist with rocky slate subsoil. (massif ardoisier, Angers Trélazé area). Hand harvested, the grapes go directly in the tanks for a carbonic maceration. Ageing in concrete tanks for about 6 months. No fining, light filtration.”
Grolleau is a Loire Valley native. Grolle means crow and relates to the colour of the skins. Grolleau is known for making Rose in the Anjou. It has low alcohol and high acid. Grolleau was probably favoured for its early and reliable ripening in the cold Loire climate. But it has been surpassed by the Cabernet varieties because they tend to add more flavour to a wine.
The catch-all for wines that are either outside of any recognised appellation OR fail to adhere to the laws of an established appellation. It does not necessarily mean you are getting a cheap or nasty wine. In some cases, a winemaker will purposefully ‘declassify’ a wine so they can make it better than if they stayed within the appellations restricting influence.
The people in the know are already on this. And probably don’t want the secret to get out. The Loire makes some fantastic wines of all colours and styles, which are stupidly cheap for the quality.
Can any white wine rival Loire Valley Chenin Blanc for elegance, grace and poise in the cellar? Some Rieslings would give it a run but not much else. Chenin, whether sweet or dry, produces wines with a lovely balance. Taut, unrelenting acidity and pillowy soft fruit that sits on top. The best wines think Savennières, Vouvray and Montlouis, can age for a surprisingly long time. Sancerre and surrounds offers wine lovers a legitimate reason to drink Sauvignon Blanc! Oh, and if Muscadet (made from Melon de Bourgogne) isn’t the very best oyster wine, then I’ll eat my hat.
Get stuck into the stunning sparkling wines that give Champagne a run for its money—at the same time, being such great value that they rival Prosecco and Cava.
And the reds from Cabernet Franc that will make lovers of Burgundy or Bordeaux swoon. Oh! And the Gamay and rose wines. Delicious.
Did I mention they make my favourite sweet wines in the world?
The land that so many New World (not European) wine producers look to emulate. To generalise about French wine, I would say it is savoury, lighter-bodied wines. They are the definition of elegant, complex. There are many styles, though. And there is a French wine for every palate. They lead the world in Pinot Noir and Chardonnay in Burgundy. Sparkling Wine in Champagne. Cabernet and Merlot in Bordeaux. Syrah(Shiraz) and Grenache in the Rhone Valley. Riesling, Gewurztraminer, and Pinot Gris in Alsace. Sauvignon Blanc, and Chenin Blanc in the Loire Valley. Gamay in Beaujolais.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.