Montlouis-sur-Loire Triple Zéro Triple Zéro is one of the wines Jacky Blot developed in the early 1990s, after he switched from wine broker to Loire winemaker. It's conceived as a natural, bottle-fermented sparkling wine, made from a careful selection of clean grapes from vines more than 50 years old, ripe enough so that he doesn't need to chaptalize (the first instance of zero added sugar referred to in the name). The wine spontaneously ferments in old barriques, then he bottles it when the residual sugar in the juice has fallen to 12 grams per liter, so he doesn't need to add any liqueur de tirage to feed its fermentation in bottle (the second instance of zero added sugar). He leaves it on its lees for 24 months in bottle before clarifying it through riddling, then disgorges the lees and tops off the bottle with some of the same wine rather than any dosage (the third zero). No surprise that the wine is completely dry. The first impression is brisk limestone and tart lemon acidity before it opens to something lush and delicious, fragrant with red spice and white fruit. This will age well, or serve as an aperitif for oysters or a dinner wine with roast fish. —Joshua Greene
This wine was featured in our July 2017 monthly newsletter.
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