After years of being a chef in NYC, Laurent Saillard

After years of being a chef in NYC, Laurent Saillard

9/12/2021, 9:45:59 PM
After years of being a chef in NYC, Laurent Saillard Touraine returned to the Touraine region of the Loire to follow his winemaking passion. Years of experimenting and learning resulted in an opportunity for him to take over 6 hectares of the Clos Roche Blanche estate when owners Didier and Catherine retired. He continues their dedication to biodynamic, organic and low intervention farming. Pinea d’Aunis grapes are in clay over chalk soils. Fermented with wild yeasts in resin vats, unfiltered and unfined. 2200 bottles produced. Bright ruby in colour, with aromas of cherry, strawberry, campfire smoke, bramble, roasted jalapeño and cinnamon. Cherry, violet, raspberry, pomegranate, strawberry, juniper berry, earth and tangy acidity glide atop black tea tannins. Plum and raspberry infuse the smoky mineral finish. Silky, vivid and engaging. Mostly Pinea d’Aunis with a small amount of Gamay 11% Alcohol Laurent Saillard ‘Scarlette’ Vin de France 2018 #vinbiologique #vinobiologico #vinvivant #vinnaturel #lowintervention #nofilter #biodynamicwine #organicwine #vinbiodynamique #drinkbetterwine #loirevalleywines #vindefrance #vinonaturale #winereview #vinorosso #frenchwine #naturalwinelover #winelabel #instavino #vinbio #lofiwine #winestagram #instawine #winelover #laurentsaillard #pineadaunis #caravino

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