Clos Bellane L'Echalas Côtes du Rhône Valreas Blanc 2017
This delicious organic Roussanne is packed full of herby, buttery, melon fruit with a long lingering finish on the palate.
The richness of the southern Côtes du Rhône, the elegance of the Northern Rhône and the crisp, mineral tension of Mâcon. This wine is golden yellow and bright with green reflections, revealing a beautiful breadth of aromas in various registers: honey, beeswax, quinces, candied citrus, white truffle. The palate is full and rich in flavour, a smooth mouthful whose freshness balances it to the finish. Smoothness and length in the mouth suggest good aging potential. Enjoy as an aperitif in large glasses or with fish such as grilled gilthead seabream with wild fennel, but it also possesses the natural power to allow it to match with cheeses such as Comté.
The wine will last another 10 years if well-cellared, and you can resist it.
Clos Bellane is another of the properties along with La Ferme du Mont under the ownership of perfectionist winemaker Stephane Vedeau. When we tasted his wines we were blown away, and when we met him we quickly learnt of his meticulous attention to detail, and passion for producing wonderfully pure wines which show character, elegance and quality. He owns around 50 hectares of old vines which he tends to without the use of chemicals and pesticides, and continues with a sensitive approach in the winery, to let the fruit and the terroir shine through in the wines. These are some of the best Rhône wines we've tasted, which we highly recommend.
This property enjoys an exceptionally cool climate at an altitude of 410 meters and is home to a Truffière and 120 beehives. The vines are steeply sloping to the east, catching the first soft rays of the sun each day. The terroir is very chalky and giving a great mineral elegance. Their philosophy is to please you through a vision of harmony and finesse.
The grapes for this wine are harvested late for the region, (around All Saints' Day), in order to obtain a balance between the aroma of truffle and the intensity of the fruit. Vinification takes place in oak barrels for 1 to 3 months
approximately depending on the cuvee and the vintage. Batonnage and aging on lees for 15 to 18 monthsincreases the intensity of flavour and character.