Domaine Vigneau-Chevreau

Appellation: Vouvray

Region: Loire

Country: France

Color: White

Varietal(s): Chenin Blanc

About The Producer

The Domaine, located in the heart of the Vouvray appellation, has grown with five generations, thus steadily expanding from 5 to 33 hectares. The Vigneau-Chevreau family has honored this tradition with the foresight to expand, modernize, and plan for future generations. The Vigneau-Chevreau’s were granted a 50-year lease to replant and farm the historical vineyard of Marmoutier Abbey, the cradle of Vouvray appellation wines. The 33 acres are located in 4 out of the 8 villages in the appellation. In 1995 the Domaine converted to very strict Biodynamic/Organic agriculture. They are one of two such producers in all of Vouvray. The aging of their wines takes place in their deep limestone cave.

Terroir & Vineyard Practices:

At the beginning of the second millennium, Marmoutier was one of the most significant Abbeys of Occidental Europe. The vineyard was neglected for centuries. Vigneau-Chevreau was granted a 50-year lease on the historical vineyard in exchange for restoring it. In 1995 they began by replanting the vineyard with grafts from their best vines. The Clos de Rougemont vineyard is situated on clay/chalk soil and harvested by hand. The Domaine is fully certified Biodynamic/Organic. All the grapes are hand-harvested, and their high-quality is ensured through thinning of the leaves and strict selection, among other methods.

Tasting Notes

This biodynamic/organic wine is ripe and juicy, with a weighty core of quince, pear, and creamed green apple flavors laced with a ginger note. The stylish finish is long and boasts a pronounced minerality. This wine comes from one of the oldest and most historically significant vineyard in Vouvray.

Vinification

The grapes are picked by hand with the utmost care and carried to the press using small baskets. After a gentle, slow pressing to extract the juice in the best condition, the juice is left to rest for 24 hours. The wine undergoes natural yeast fermentation in small barrels. They systematically pay special attention to the vinification by using "demi-muids," which generates a slow fermentation as well as a cool temperature (16°C) favorable for the aroma quality. The local flora of each soil determines the length of fermentation and the type of aromas that will be developed in the future wine. Three to four months are sometimes necessary to obtain the required balance.