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depending on current vintage.
Semaine 16 Les Trouillots, Valentin Morel 2017
All orders are shipped with Packfleet and DHL; the estimated delivery time is between 1 to 3 working days from the processing moment. Orders placed Mon - Fri before midday (12pm) will be processed the same day.
On Delivery day, you will receive a text message from the courier with a 1-hour delivery window.
London and surroundings* - PACKFLEET (delivery Monday to Saturday)
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England, Wales and Scotland - DHL (delivery Monday to Friday)
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- £7.99 for orders over £80
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Northern Ireland, Scottish Highlands, and Islands* - DHL (delivery Monday to Friday)
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- £11.99 for orders over £80
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When possible, your wine is delivered in reused, reliable packaging that significantly helps the environment and also keeps down unnecessary costs, allowing the wines to do the talking.
In some cases, large deliveries will be sent out with a wine courier and delivery time might vary. Please get in touch for more info.
After earning a degree in international law, Valentin decided that he would prefer to make wine, and so travelled to Alsace to learn winemaking, where he was influenced by producers like Bruno Schueller and Pierre Frick. In 2014, he took over the family domain and quickly introduced TCS (simplified cultivation techniques) in the vineyard. Valentin is looking after 6 ha of vineyards, Chardonnay and Savagnin for the white grapes, Pinot, Trousseau and Poulsard for reds. Soils here are typically Jurassic soil composed of Triassic Marne (marl). Valentin's vines are on average 40 to 45 years old except from the Bois d'Arnaux vineyard. The Bois d'Arnaux is a younger plot planted by Valentin, with massale selection cuttings from Philippe Bornard for the Poulsard, and Savagnin from Julien Labet. Minimum intervention in the cellar is a consequence of Valentin's desire to make 'true wines' that do not need any additions.
Producer Valentin Morel
Origin Poligny, Jura, France
Grapes Chardonnay, Savagnin
Alcohol 12.5% ABV
Style Medium body white
Bottle size 750ml
Winemaking Manual harvested, whole bunch fermented in small barrels with indigenous yeast. Aged on lees for 24 months. Topped up (ouille). Unfiltered, unfined, No So2 added.
Notes Organic, Natural, Biodynamic