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Organic cetified.
Claude’s Vin de Paille offers a rich heady experience. It has a dark amber robe, with a nose of walnuts, dried apricots, quince and straw. The grapes are dried from September until February in his loft, at which point the grapes are crushed and vinified in the traditional way. The recommended limit is 45 days of drying, but he – being rather a perfectionist – does it for longer, which adds to the concentration. The lowest amount of permitted sugar per litre is 306, but his normal level is 330.
The fact that the Vin Jaune waited until 1999 before being bottled gives some indication of the amount of work (and rules of appellation), involved in making this noble – and very rare – wine. It is traditionally kept for at least 6 years in casks where it undergoes a transformation similar to that of sherry. The nose is intense, smelling of hazelnuts, apricots and quince. The palate is not unlike that of a dry sherry, being both rich and slightly bitter. The lingering finish leaves one salivating in the wine is only successful in certain vintages.
a dozen barrels. Very fine, complex and delicate with all the characteristics one expects to find in Vin Jaune – hazelnuts and walnuts, and toasted almonds. Lovely texture and lacy acidity, with a raised, persistent, dry and salty finish. This is exceptional and could be expected to age and evolve over a lifetime.
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United Kingdom 
