• Clos de l'Écotard Saumur Blanc Le Haie Nardin 2018 - DiVino.com.au
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Clos de l'Écotard Saumur Blanc Le Haie Nardin 2018

Clos de l'Écotard Saumur Blanc Le Haie Nardin 2018

$72.00 AUD
$72.00 AUD
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Description

Clos de l'Écotard Saumur Blanc Le Haie Nardin is a sophisticated Chenin Blanc from the Loire Valley. This wine boasts aromas of ripe pear, honey, and a hint of citrus, with a mineral-driven palate that is both complex and refreshing. Its elegant texture and long finish make it a versatile choice for seafood or creamy dishes.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Wine Details

Type: White Wine
Style: Fresh, Mineral-Driven
Grape Varietal: Chenin Blanc
Tastes Like: Comparable to a Chablis, with citrus, white peach, and a stony minerality.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Limestone and flint soils
Aging: Stainless steel and oak
Serving Temperature: 8-10°C

Winery

Clos de l'Écotard is a boutique winery in Saumur, celebrated for crafting elegant and terroir-expressive Chenin Blanc wines from the heart of the Loire Valley.

Food Pairings

Seafood: Grilled prawns or seared scallops.
Poultry: Lemon and herb chicken or turkey breast.
Vegetarian: Asparagus tart or mushroom risotto.
Meat: Pork tenderloin or veal piccata.

Cheese Pairings

Goat Cheese: Tangy and fresh, complementing the wine's acidity.
Brie: Creamy and soft, enhancing the wine's minerality.
Camembert: Earthy and mild, balancing the wine's crispness.
Gruyère: Nutty and savoury, pairing beautifully with the wine.

Recipe

Seared Scallops

Ingredients:

  • 400g scallops
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • 1 tbsp parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper.
  2. Sear scallops for 2 minutes per side until golden brown. Remove and set aside.
  3. Reduce heat and add butter, garlic, and lemon juice to the skillet. Stir until combined.
  4. Return scallops to the skillet, coat with sauce, and cook for 1 minute. Garnish with parsley and serve warm.

Tip: Pair with Clos de l'Écotard Saumur Blanc for a delightful meal.

Tags: Clos-de-lécotard, France, Full-bodied-white-wine, Samur, White-blend

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