2022 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Chenin Blanc
Region Saumur
Soil Clay and limestone
Pressing Method Whole-Cluster Pressing
Natural Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Vegan Yes
Vegetarian Yes
Production Details Approximately 25-year-old vines grow on the mid-slope at Brézé. Fruit is sorted in the vineyard and only the highest-quality grapes enter the cuvée. After whole-cluster pressing and natural-yeast fermentation with malolactic conversion blocked, the wine spends 24 months on its lees in new and one-to-two-year-old barrels, followed by blending and a further few months in steel tanks. The technical table lists 18–24 months of oak aging, 100% of the wine oaked and 50% new oak; the producer works organically.
Tasting Notes Dried fruits, spice, mirabelle plum, citrus and fragrant white flowers
Food Pairing Roasted herb chicken, oysters, or lobster in butter sauce
Sources: www.alliancewine.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Chenin Blanc
Region Saumur
Soil Clay and limestone
Pressing Method Whole-Cluster Pressing
Natural Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Vegan Yes
Vegetarian Yes
Production Details Approximately 25-year-old vines grow on the mid-slope at Brézé. Fruit is sorted in the vineyard and only the highest-quality grapes enter the cuvée. After whole-cluster pressing and natural-yeast fermentation with malolactic conversion blocked, the wine spends 24 months on its lees in new and one-to-two-year-old barrels, followed by blending and a further few months in steel tanks. The technical table lists 18–24 months of oak aging, 100% of the wine oaked and 50% new oak; the producer works organically.
Tasting Notes Dried fruits, spice, mirabelle plum, citrus and fragrant white flowers
Food Pairing Roasted herb chicken, oysters, or lobster in butter sauce
2020 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Chenin Blanc
Region Saumur
Soil Clay and limestone
Pressing Method Whole-Cluster Pressing
Natural Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Vegan Yes
Vegetarian Yes
Production Details Approximately 25-year-old vines grow on the mid-slope at Brézé. Fruit is sorted in the vineyard and only the highest-quality grapes enter the cuvée. After whole-cluster pressing and natural-yeast fermentation with malolactic conversion blocked, the wine spends 24 months on its lees in new and one-to-two-year-old barrels, followed by blending and a further few months in steel tanks. The technical table lists 18–24 months of oak aging, 100% of the wine oaked and 50% new oak; the producer works organically.
Tasting Notes Dried fruits, spice, mirabelle plum, citrus and fragrant white flowers
Food Pairing Roasted herb chicken, oysters, or lobster in butter sauce
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1450545 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
3 impasse du Cabernet Mollay, 49260 Saint-Just-sur-Dive, France
Phone
+33 2 41 38 78 94
Owner
Romain Guiberteau
Cellarmaster
Romain Guiberteau