Purity of Chenin Blanc
The region around Vouvray and Touraine has some of the most diverse plantings of all the Loire region and makes a wide variety of white, red and rosé wines. For white wines, the main grape is Chenin blanc but Sauvignon blanc and, to a smaller extent, Chardonnay are also planted. For red wines the main grape is Gamay with some smaller plantings of Cabernet Sauvignon and Cabernet Franc. The rosé wines are made from an assortment of Gamay, Pineau d’aunis, Pinot gris and Pinot noir.
Soils range from chalk, sand, gravel, clay and limestone pebbles. The most notable soil type is tuffeau (chalk), a pourous limestone soil that contributes to the zesty acidity found in the grapes of Touraine. The village of Vouvray is one of the largest appellations in the region and makes white wines from Chenin blanc. The wines can vary in sweetness from bone dry (often appearing as sec on the wine label) to very sweet moelleux wines and can be long kept with even some bottles dating back from the Revolution of 1789!
“Our raison d’être as winemakers is to transmit our vineyard and our knowledge to people as passionate as we are, who have a real sense of terroir.”
An art a passion a tradition.
“Pleasure, gluttony, and very soon, the wish to have a second glass… That’s my ambition and wish for anyone tasting my wines! My vineyards are located in Parçay-Meslay, between Tours and Vouvray. It covers 27 hectares on the west side of the denomination’s area, with a South-West exposure. In my family, we have been winemakers from father to son for more than 10 generations and the Chenin Blanc has grown here for 1700 years! Men just come and bring a little help to the vineyard that thrives on this soil.
We moved to organic farming in 2013 and obtained the EcoCert label in 2016. It took us 3 years to master our clay-limestone soil. Indeed, the composition of our soils can go up to 40% of clay. The advantage is that it retains water, but the bad side is that these soils are very difficult to work. But thanks to our good care, our vines are now more resistant to the drought because they make plunge their roots as far as possible and go to draw the water in depth. The minerals generate unique aromas and allow us to create unique local wines. This is our difference; this is our wines’ soul.
The reality is that we are just passing through, our estate remains.”