2017 Philippe and Sylvain Ravier Chignin Bergeron Roussanne

Year: 2017
Appellation: Vin de Savoie
Country: France
Wine Spectator: 91
White Wine
Alcohol by Volume: 13.0%
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"Alluring, featuring creamed peach and nectarine fruit flavors caressed by salted butter notes and a hint of paraffin. Offers a creamy feel through the finish, with an underlying minerally echo. Drink now through 2020. 75 cases imported. -JM" (WS)

Winery Notes:
Philippe and Sylvain Ravier cultivate 35 hectares of vines in the Savoie appellations of Apremont, Abymes, Chignin and Saint Jean de la Porte. Beginning in 1979 with his parent’s three hectares of vines near their home and winery in the village of Myans, Philippe Ravier expanded his domaine in 1988 with the acquisition of 5 hectares of outstanding Chignin-Bergeron and Mondeuse vineyards. Further additions brought the domaine to its present size in 2014, the year in which Phillipe’s son Sylvain joined the domaine and a new, state of the art winery and cellar was built.

The Ravier vineyards are situated on the slopes along the broad valley that runs from Albertville to Chambery along the banks of the Isere River, known as the Combe de Savoie. The Chignin-Bergeron and Mondeuse vineyards are on the south-facing slopes of the Massif des Bauges. On the south side of the valley, the adjacent crus of Apremont and Abymes are located on the slopes created by the catastrophic landslide of the north face of Mont Granier that occurred in 1248, burying the existing villages and their inhabitants. That event reshaped the landscape, creating the Lac St. Andre, hillsides and amphitheaters with limestone scree soils that would later become prized vineyards.

Philippe and Slvain Ravier cultivate 7 hectares of Roussanne (locally known as Bergeron) vines in the commune of Chignin, across the valley from Apremont and Abymes, where the variety has its own Cru designation: Chignin-Bergeron. The vines are between 10 and 30 years of age and are planted on very steep, due south-facing slopes of the Massif des Bauges at 350-450 meters of altitude. The soil is rocky, decomposed white limestone which drains well while retaining heat. The fruit is harvested by hand, carefully sorted and moved into the press by gravity. After a light pressing, the must is protected from oxidization by a blanket of CO2. The must is then cooled and lightly clarified (débourbage). Fermentation lasts for about 1 month after which the wine develops on its lees for about 4 months. Malolactic fermentation takes place over the winter. At the end of the fermentation period, the lees are circulated in the tank as the Chignin-Bergeron matures in tank for 9 months. It is fined with Bentonite clay and filtered just before bottling in the Spring. Ravier’s Chignin-Bergeron is the richest and most powerful of their Savoie whites, with aromas and flavors of honey, quince and apricots, an almost viscous texture that is balanced by a fresh and minerally finish.