Savennières Coulèe de Serrant 1988 Nicolas Joly

Clos de la Coulée de Serrant

The estate’s most famous vineyard is Clos de la Coulée de Serrant, a 7-hectare monopole that produces one of the greatest white wines of France. The terroir is characterized by schist and clay soils, capable of giving the wines great depth and extraordinary longevity. The vines, many of which are over 80 years old, are cultivated with extremely low yields to ensure maximum concentration and complexity.

Grape Variety

Chenin Blanc is the only grape variety grown on the estate. Thanks to its versatility and ability to reflect the terroir, this grape finds one of its highest expressions in Savennières, producing intense, mineral, and extraordinarily long-lived wines.

Winemaking and Aging

Winemaking follows the principle of minimal intervention. The grapes are hand-harvested in multiple passes (selective harvesting), selecting only perfectly ripe clusters.

Winemaking Techniques

• Fermentation: Takes place with indigenous yeasts and without temperature control to best express the aromatic complexity of the terroir.
• Aging: Conducted in used oak barrels to avoid excessive wood influence and preserve the purity of the fruit.
• Bottling: Without aggressive filtration or fining, to maintain the wine’s vitality intact.

Tasting Notes

Nicolas Joly’s wines are famous for their depth, structure, and minerality, making them unique and unmistakable.

• Color: Deep golden yellow, with amber reflections as it ages.
• Aroma: Notes of honey, white flowers, ripe yellow fruit, flint, and light spices. Over time, hints of dried fruit, saffron, and hydrocarbons emerge.
• Taste: Broad, enveloping, and powerful, with great structure and a mineral freshness that sustains the long finish.

Serving Temperature and Alcohol Content

• Serving temperature: 12-14°C, to allow the wine to fully express its complexity.
• Alcohol content: Generally between 14-15% vol., depending on the vintage.

Food Pairings

Nicolas Joly’s wines are perfect for refined and complex pairings:

• Aged cheeses: Comté, Pecorino, Parmigiano Reggiano.
• Fish and shellfish: Lobster, scallops, smoked salmon.
• Mushroom-based dishes: Porcini risotto, dishes with white truffle.
• White meats: Roast guinea fowl, veal tonnato.