Much of the following text was copied directly from the
Domaine Charles Joguet web site. It is a very nice site. Check
it out.
Please enjoy the video at the bottom of this page starring Domaine
Charles Joguet director François-Xavier Barc. Or click on the viewer
to go to Youtube were you have the option of watching it in "high
quality." Look for the link below the viewer there.
Some of these are available now. The others can be requested by contacting
either your sales representative or Veritas.
2007 Rosé
(SRP $17)
This rosé is made by running off (saignee) a certain quantity
of juice from different vats, before the color of the must becomes
too pronounced. It is very slowly fermented in stainless steel vats
at low temperature (15° to 17°C) to preserve all the aromas, an essential
characteristic for this style of wine. Malolactic fermentation is
avoided, as the freshness of the wine should be preserved intact.
2006 Cuvée Terroir
(SRP $20)
This wine is not currently in stock. It can be requested by contacting
your sales representative or Veritas.
This cuvée is Joguet's most charming, easy drinking red, compatible
with seafood, vegetables and meat. It has the perfume of the other
wines with a softer texture. It is made with grapes from the vines
of Beaumont-en-Véron, to which Mr. Barc adds press wines from the
alluvial soil of the left bank of the Vienne. This particular approach
lends this wine its original harmony of aroma and matter. Grape destemming
without crushing, a rapid start to fermentation, at a maximum temperature
of 25°C for 10 to 12 days, make this a highly aromatic wine which
also benefits from the tannic support of the press wines. Malolactic
fermentation takes place in vats. A number of rackings, together with
in-vat maturation and bottling at the end of the spring, and this
wine is ready for our summer enjoyment.
2005 Les Petites Roches
(SRP $21.50)
After Mr. Barc's presentation, several Veritas staff members were
seen wheeling cases of this wine to their cars. It is dramatic in
terms of purity and density. See this
newsletter for more. This was formerly known as the "Jeunes
Vignes" (young vines) cuvée, renamed to evoke the gravelly soil
of the Vienne and to take into account the aging and maturing of these
vines. The vinification method here is similar to the Cuvée Terroir,
although the vines selected produce a greater density and complexity.
Only free run wine is used (natural flow-off of the juice after alcoholic
fermentation), which gives this wine greater purity and finesse. The
press wine (obtained when the marc is pressed) is blended with the
Cuvée Terroir. All of these qualities give the Les Petites Roches
cuvée a capacity to age for several years.
Not pictured:
2006 Les Varennes du Grand Clos
(SRP $29)
This wine is not currently in stock. It can be requested by contacting
your sales representative or Veritas.
To many of us at Veritas this was the most overtly concentrated of
the wines. It might conceivably be mistaken for a top St. Emilion.
A minimum of four weeks of vatting, hot vinification temperatures
of between 35° to 37°C and precise pumping-over operations (wetting
the cap) are what are needed for this wine to reveal all its innate
complexity. Once alcoholic fermentation is complete, the free run
wine and press wine are blended, before in-vat malolactic fermentation
begins. Sometimes barrels are used, although it really depends on
the specific needs of the vintage. The wine continues maturing in
our cellars in old oak barrels for 5 to 8 months depending on the
vintage. Once the final blending of barrels is completed, the Les
Varennes du Grand Clos is stored in the silence calm of the cellar
for a good while before being sold. An excellent wine for laying down,
this wine assert itself from a very early age, through its finesse
and elegance.
2006 Clos du Chêne Vert
(SRP $37)
This wine is not currently in stock. It can be requested by contacting
your sales representative or Veritas.
After numerous checks are made to determine optimal maturity for all
the cuvées and hence the best time to harvest, the grapes from this
vineyard are usually harvested first. Its exceptional exposure and
hillside soil provide us with the very first must of every vintage.
Vatting is similar to the Varennes, although maceration often lasts
longer. In addition to pumping over, we punch the caps (pushing the
solid matter, or cap, at the top of the vat back down into the juice)
which helps in the extraction of the matter and the robe. The alcoholic
fermentation, also hot, is occasionally followed by the malolactic
"on the marc", providing additional roundness and richness. Prolonged
aging in old barrels (6 to 11 months) is the last stage in the refinement
of a wine with a unique personality. A very long-term keeping wine
which will benefit from a few years of bottle aging to "come into
its own" and fully express its originality.
