Coteaux du Giennois Blanc
Domaine de l’Estang’s Coteaux du Giennois Blanc comes from three separate parcels planted between 2004 and 2012 on soils of clay-limestone and flint. It ferments naturally without thermoregulation and ages for two full years on its fine lees in a combination of steel and fiberglass tanks, and Bertrand adds less than 50 milligrams per liter of sulfur during the elevage. Its rich and inviting aromatics speak to Bertrand’s emphasis on fully ripe fruit—this is no citrus-bomb laser beam—and its palate grips gently and slathers the tongue with palpable density and notable dry extract. Still, this is a highly digestible and harmonious wine, softened and deepened through its lengthy lees contact but still offering precise minerality.