Clau de Nell is the late Anne Claude Leflaive's property in the Loire Valley. The Estate was named after its previous Burgundian owners, Claude and Nelly, who originally bought the property back in 2000 in order to follow their dreams of producing biodynamic wine which was then frowned upon in Burgundy. These strict biodynamic principles are still followed both in the vineyard and the cellar. Anne Claude bought the Estate in 2008 and no wines were bottled commercially for a few years whilst the property was given the full Domaine Leflaive treatment. In 2009 a small amount of wine was...
Bottle 75cl £24.16
Bottle 75cl £10.70
As JB said when we tasted together, “No comment, it is great”. Many a true word said in jest. The Le Mont Moelleux is exceptional and has a long life to come. Rich texture leads in to a massive wave of green apple and spice. It is supported by minerality, freshness and smokey, savoury inflections. This is a wine with...more
Bottle 75cl £38.60
Extremely fresh and elegant with hints of butter, cream and granny smith apples, bitter white almost and cinnamon. Texturally almost weightless, so refined it floats across your palate. Finishes with tension and freshness. This can age with the great Vintage Champagnes. Armit Winesmore
Bottle 75cl £29.02
An incredibly full aroma, this fantastically scented demi-sec has soft notes of summer garden and citrus fruit salad. White peach, jasmine and lemon peel give the wine a stunning delicacy coupled by an amazing vibrancy as the sugars dance like a ballerina on the tongue. Impeccable balance between fondant fancy vanilla notes and a mineral laciness that lingers on and...more
Bottle 75cl £31.60
Made from 100% Pinot Noir grapes, this is a delicate style of Sancerre Rosé which has a fresh, mineral and peachy aroma lifted by vibrant, zesty scents. There are notes of redcurrant and soft raspberry on the clean and linear palate which leads to a long and elegant finish. A real thing of beauty, this is delicious on its own...more
Bottle 75cl £15.86
With only 10ha in total, the grapes are hand-picked with great care and fermentation is carried out for around 30 days. Temperature control and chemicals are banned except for tiny doses of sulphur to protect the wine from oxidation. A traditional, 200 year old manual press is used to separate the skins from the wine which spends 18-24 months in barrels before being bottled and matured in the cellars.