2017-C Domaine Nebout ‘Le Tressallier des Gravieres’ Saint-Pourçain Blanc, Loire Valley (750ml)

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The Nebout family has been tending vines in the Saint-Pourçain region, an upstream satellite of the Loire Valley since 1881. The family was primarily involved in cereal farming, yet they also tended to a small, 10 acre plot of vineyards which tripled in size over the next century. Guy’s son, Serge, began working alongside him in 1980, helping to focus the estate solely on viticulture. Eventually, the reigns were passed off to Serge’s two sons, Julien and Charles, who both studied oenology at Dijon. While Julien honed his skills working with Henri Pellé in Menetou-Salon and at Clos Henri (the Henri Bourgeois venture in Marlborough, New Zealand), Charles gained experience at home in the family cellar. Today, Domaine Nebout farms approximately 116 acres of vineyards planted to Gamay, Pinot Noir, Chardonnay and Tressallier, one of France’s oldest and rarest white grapes that nearly disappeared into oblivion during the phylloxera epidemic of the mid-19th century. Considering most producers in Saint-Pourçain produce blends of Chardonnay and Tressallier, Domaine Nebout is one of the only estates to craft a pure, 100% expression of the historic varietal and has become a champion of its inherent qualities and capacity to product racy, fresh and elegant wines. Sourced from gravel-rich alluvial soils from an ancient riverbed in a vineyard that ranges in elevation from 900 to 1,200 ft., this lively, zippy wine flaunts a concentrated and vibrant minerality from start to finish. Aromas of mandarin, honeysuckle and yellow apple are intertwined with chalky, crushed oyster shell notes that carry onto and permeate the light-bodied, waxy-textured palate. A peppy acidity and notes of lemon and lime zest flow through to a fresh and clean finish. Fans of Chablis or Muscadet will surely enjoy this delightfully crisp white, and we recommend pairing it with oysters or any kind of white wine-steamed shellfish!

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