Blard & Fils Roussette de Savoie (750ml)
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Father and son team, Jean-Noël and Thomas Blard have taken this fifth-generation family domain to the next level in the past twenty years; they craft organic and natural wines from their 10 hectares of vines in the Apremont region of Savoie. They are known for their wines made from the local Jacquère and Altesse grapes. Thomas is mainly in charge now, and has placed this wines in a new level; he has taken them beyond the realm of simple après ski drinking to appearing at some very refined tables in French Michelin star restaurants.
Roussette de Savoie is an Appellation d’Origine Controlée (AOC) for white wine in France’s Savoie (Savoy) region. The appellation covers most of the Western part of the Savoie AOC for wines made in part from the regional grape variety Roussette, also known as Altesse.
Pronounced aromatics of fruit compote and spicy acacia and and wonderfully structured palate as a result of some skin maceration during fermentation. The wine shoes shows a nice backbone of acidity, notes of bergamot, honey and hazelnut, mountain herbs and minerality. The regional and traditional pairing for Roussette de Savoie is with raclette cheese and its typical sides of boiled small potatoes, charcuterie, pickled components and apricot mostarda. The rich cheese, salty meats and pickled items pair perfectly with the high acid wine which brings freshness after each bite.
Made from Altesse grapes grown on the scree of the Mont Granier from the 1248 landslide—a mix of clay and limestone, a bit of marl, a bit of silex. 80% of the grapes are direct-pressed. 20% are destemmed and macerated on the skins for 10 days. The wine wild yeast fermented and aged on the skins in stainless steel tanks for 10 months. Bottled with no filtering or fining.
Calling all wine geeks! This endlessly interesting and deliciously different wine became a staff favourite the minute it hit our shelves. 100% Altesse from the Savoie in Eastern France, its like nothing else in the shop. Expect aromas of crushed shells, sea salt, ripe apples, lagered beer and even banana marshmallows. The palate is complex and layered, thanks to 20% of the grapes undergoing 10 days of skin contact. Factor in the native yeast ferment and the lack of fining and filtration and you’ve got the recipe for a knockout white wine at a great price.