Description

Meticulous attention to detail is the defining characteristic of both the viticulture and the vinification at Maison Kuentz-Bas. Winemaker Samuel Tottoli, who came on board in puts a strong emphasis on both terroir and accessibility. The wines are divided into two tiers: Tradition, a fresher collection focusing on fruit character and fermented in oak foudre, and Trois Chateaux, from the domaines finest vineyards. The Trois Chateaux wines are fermented in stainless steel cuve, then bottled and held for a year before release. Tottoli embraces hard work in the vineyards and minimal work in the cellar. Reduced doses of sulfur allow for a greater expression of fruit, and a drier fermentation yields crisp, mineral-laden wines with less residual sugar. The wines are therefore more open than ever while still reflecting the unmistakable character of the vineyardsthat clients have come to expect from Maison Kuentz-Bas. In Kermits words, we can all throw out our old ideas regarding Kuentz-Bas wines, because the progress there has been remarkable.