It really was quite funny to see the 2008, 2009 and 2010 Clos Jebsal SGNs fermenting side by side! This shows how long fermentations can be and how long it can take to such wines to develop into wines. Sometimes it is hard to distinguish the vintages because a one year old wine can still have strong fresh juice flavours! It is really the rich marl soil and their minerality that allows for such extraordinary botrytis development and also gives the wines a needed structure to sustain such richness. We really try not to obtain the highest sugar concentration possible, and sometimes, we even oblige the harvesters to take some healthy fruit to lower the botrytis influence. However, whatever we do, Clos Jebsal SGN is always quite a monster of a wine. In 2009, the selection was very easy because the botrytis was very pure and dry. However, extraction in the cellar was more complicated and we had to press very slowly for a long time to be able to extract the juice from the dry grapes. Fermentation? Still going on in February 2011 and probably for another months or year! The high sugar content and acidity prevent the development of the yeasts.
2/2011: still fermenting ! not very actively, but there are constant light bubbles on top of the wine. The nose is very pure, extremely fruity, almost like fresh apple juice. The palate is rich, very sweet and will probably not change much. The fermentation might be very slow, but there isn’t much alcohol produced in total. Still a work in progress…
3/2012: fermentation is now finished. The wine is clear but there is little change in terms of flavour development.
9/2013: finally bottled! This wine has developed into a smooth rich velvety liqueur. Lots of dry fruits on the nose, but also apples, apricots… The palate is unctuous and long. Amazing richness.