Clos de l'Écotard Saumur Blanc Le Haie Nardin 2018

Le Haie Nardin is a one-hectare lieu-dit of 50-year-old vines on sandy clay over limestone on the Courchamps plateau. The Chevré family has owned and farmed this parcel organically since 1996, and before 2017 the harvest formed part of Roches Neuves Insolite cuvée. Thibaud Chevré explains that the sand-rich terroir here results in his most expressive and approachable wine, something borne out by this fine release. Le Haie Nardin is fermented wild and aged for nine months in 50% stainless steel tank and 50% oak vessels, split between 25-hecolitre foudre and 500-litre demi muid.

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

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.

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.

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.

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.