Vineyard Clos D’Opleeuw - Gors-Op-Leeuw, Belgium

CLOS OPLEEUW-001320copy


From the man who has a vast wine culture with a sense of balance and nuances.

  • Clos D’Opleeuw refers to the completely walled piece of land dating back to 1840.
  • The vineyard is located on the southern slopes in the picturesque village where the vines benefit from a specific micro-climate that enables him to mopleeuvake highly qualitative Chardonnay.
  • Wine with the original name of Haspengouw is made by Peter Colemont, teacher of enology.
  • Peter is a modest grower and has worked at several top domains in the Cote d’Or, France.
  • He was blessed with a true Clos, in 1993. He started to make wine after he grubbed the vineyard where he planted 4,500 vines resulting in a Crop yield of 3,000 bottles.
  • His wine gets the right amount of balance and harmony by cutting out some grapes (Canopy) which give the right amount of sunlight- and hours for the maturity.
  • Then the wines undergo a fermentation in a malotalic way (lactic fermentation where malic acid is converted in lactic and carbonated) and stack on a 1 year old keg.
  • The wine stays in oak casks of supreme quality for 1 year.  Peter uses French and Belgian oak which makes the latter very unique.
  • Strong and velvety character very early on in the process; it is already showing the marked hints of oak.
  • Bouquet: light white fruit (peach, pear).
  • Taste: gently launched, fresh exotic fruit nuances, medium intensity, light almond & fine dry mineral finish. There are the flavors of butter, vanilla, toasted bread and a variation of white and yellow fruit.
  • The alcohol level is a friendly 12%.
  • During a blind tasting, his wine was praised for a Puligny-Montrachet, one of the best white wines in the world.
  • Is sold at all three 3-stars Micheline restaurant in Belgium, Holland.
  • The second best chef in the world, Heston Blumenthal had lots of praise for Clos d’Opleeuw by taking some bottles with him to his restaurant “The Fat Duck” in London.