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My Tasting Note: Ternay has the most autolytics and the fullest body in the lineup. It is rounder, richer, and also a touch exotic. A pronounced nose of gingerbread, biscuit, red apple, and pineapple, subtly spicy, a rich and wild nose. Mostly med+ in body, good density, medium bubble persistence and textures, pronounced palate flavors sail into the long, exotic and wild finish. What a debut! Kind of reminds me a of a wilder more complex version of Huet’s Petillant.

“Ternay” is the newest cremant sparkling wine fromtienne Bodet. It is a deeply flavored, rich version ofChenin from a warm year and with a lot of deep autolytic notes from the lees aging. The terroir is old, chalky limestone bedrock, with a clay topsoilsfrom the Saumur region. Traditional method (champenoise) with just 20 ppm added sulfur. The duration aging sur latteis23months.

Grape:Chenin Blanc
Terroir:Cretaceous white chalk bedrock with a silty-clay top.
Dosage:0g/L – Brute Nature
Viticulture:Purchased grapes, organic (AB)
Vinification:Harvested at 11% potential alcohol, gently pressed, only the first press fraction is kept, low-temperature ambient yeast fermentation, full malolactic conversion, aged for 9 months in 228 and 600 L barrels, bottled and aged for 23 months on lattes, SO2 added after disgorgement (less than 20 ppm total), no dosage, brut nature.