About this WINE
Domaine Alain Cailbourdin
Domaine Cailbourdin was set up from scratch in 1980 by Alain and Carmen Cailbourdin.
They now have 16 hectares of Sauvignon Blanc split between the different crus of Pouilly-Fumé and a well-earned reputation as one of the most dedicated growers of this appellation, producing wines with great concentration, purity and intensity of style. Vinifying each parcel separately, Alain tries to bring out the different characteristics of the soil types while emphasising the complexity of the Sauvignon Blanc, a task that starts in the vineyards.
Short pruning is complemented with an ébourgeonnage early in the Spring and a further summer éclaircissage to keep yields low and grapes healthy
Pouilly-Fumé is a famous white Sauvignon Blanc appellation located on the right bank of the Loire River.
Compared to Sancerre on the opposite bank, the Pouilly-Fumé appellation is approximately half the size at 1,200 hectares, and tightly-focused around the villages of St Andelain and Les Loges on a fairly homogeneous, south-west facing slope. The appellation's soils are divided between limestone-rich Kimmeridgean and Portlandian (less active calcium) clay, with the cherry on the cake being the red, flinty clay soils clustered around the St Andelain knoll.
Top vineyards in Pouilly-Fumé include Les Cocques, Les Bois and Les Cornets. The result is a floral, finely-poised yet powerful nose, with a noticeably limestone-like dry palate kept taut by a fine structure. Indeed such is the stony intensity of a good Pouilly-Fumé that an increasing number of producers are ageing their best crus in French oak, to good effect.
Recommmended producers: Didier Dagueneau, Alain Cailbourdin, André Dezat and the up-and-coming Nicolas Gaudry
An important white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and now Chile. It thrives on the gravelly soils of Bordeaux and is blended with Sémillon to produce fresh, dry, crisp Bordeaux Blancs, as well as more prestigious Cru Classé White Graves.
It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.
In New Zealand, Cloudy Bay in the 1980s began producing stunning Sauvignon Blanc wines with extraordinarily intense nettly, gooseberry, and asparagus fruit, that set Marlborough firmly on the world wine map. Today many producers are rivalling Cloudy Bay in terms of quality and Sauvignon Blanc is now New Zealand`s trademark grape.
It is now grown very successfully in Chile producing wines that are almost halfway between the Loire and New Zealand in terms of fruit character. After several false starts, many South African producers are now producing very good quality, rounded fruit-driven Sauvignon Blancs.