Le Cellier du Palais Apremont 2017

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    Le Cellier du Palais Apremont 2017  Front Label
    Le Cellier du Palais Apremont 2017  Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2017

    Size
    750ML

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    Somm Note

    Winemaker Notes

    This wine offers clean, citrus fruit notes along with soft mineral notes and thirst-quenching acidity. Makes for a light and crisp aperitif.

    Excellent at the table with trout, perch, smoked salmon, or mountain cheeses like tomme and raclette.

    Le Cellier du Palais

    Le Cellier du Palais

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    Le Cellier du Palais, France
    Le Cellier du Palais Winery Image
    The property surrounding Le Cellier du Palais has been in the Bernard family since 1700. Bottling at the domaine started two generations ago. Rene Bernard took over for his father in 1974, and his daughter, Beatrice, has now taken over the vinification. Their small vineyard in Apremont is scattered over just 7 hectares (17 acres). Some of these have a subsoil very rich in chalk, others with decomposed glacial deposits.

    The Bernards have three grapes ?planted: Jacquere, Altesse and Chardonnay. Believe it or not, the Chardonnay grape became widely planted in the Savoie during the 1960s, although not much of it remains there. Béatrice works her vines according to the practices oflutte raisonee, keeping treatments to the absolute minimum while organically working the soil to promote healthy support for the vines. Some leaf plucking and green harvesting helps to maximize the concentration of the remaining grapes.

    The harvest is done by hand by a small team of workers. A gentle pressing is followed by a cold fermentation in an effort to guard the maximum aromas of the grapes. Afterwards the wine stays sur lie for between 4 and 10 months, depending on the cuvée. The wines do not undergo malolactic fermentation, so that they retain their bright, refreshing acidity.

    Le Cellier du Palais, the name of their winery, comes not only from the name of its location (called Le Palais) but also from the play on words with what we taste wine, the palate (palais in French). Production at the domaine averages 45,000 bottles a year (3,750 cases).

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    There are hundreds of white grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles.

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    Tucked up into the sheltered foothills of the Alps where conditions vary considerably from one spot to the next, the vineyards of Savoie are widely dispersed within three main growing districts. These are Seyssel, Bugey and general Savoie. Within these are 16 different cru vineyard areas.

    The region boasts a large number of unique indigenous grapes, incidentally unrelated to any nearby regions’ varieties. The styles here tend toward organic and traditional. In the past, the dynamic summer and winter tourist population consumed most Savoie wine before it could leave the area but the recent interest in esoteric varieties and natural, artisan wine has brought a renewed interest to Savoie.

    In Savoie's most northern vineyards near Lake Geneva, the Chasselas grape dominates. Moving south, the white grape known as Altesse (also sometimes called Roussette) is responsible for Roussette de Savoie as well as Roussette de Seyssel.

    Just north of Chambéry the white, Jacquère grows in the cru of Jongieux, along with Altesse, and Chardonnay. In the cru of Chautagne, the red grapes Gamay, Pinot Noir, and, especially, the local Mondeuse do well.

    Chambéry, once famous for its vermouth, contains the crus of Abymes, Apremont, Arbin, Chignin and Cruet.

    CNLCNS_974_2017 Item# 518639

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