2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 50 g/L
pH 3.33
Total Acidity 4 g/L
Calories (estimated) 135 kcal / glass
150ml glass135 kcal
750ml bottle675 kcal
Grape Varieties Chenin Blanc
Drinking Window 2024–2051
Classification Vouvray
Region Vouvray
Soil Shallow, Stony clay-and-limestone soil over tuffeau
Harvest Dates September 2023
Vine Age 43
Fermentation Vessels 100% demi-muids
Indigenous Yeast Yes
Bottling Date April 2024
Serving Temperature 11°C · 52°F
Production Volume 884 bottles
Bottles884
Production Details Gobelet-trained vines in the six-hectare Clos du Bourg parcel; manually harvested.
Tasting Notes Ripe lychee, peach, honeyed flowers, candied lemon, tropical fruit and quince paste; mineral, silky and persistent.
Food Pairing Confit rabbit with chard, wild garlic, pistachio and sweet-pepper–rosemary marmalade; grilled pork loin with satay and rhubarb-onion marmalade; roasted pears; Selles-sur-Cher.
Vintages
2003 Technical Specifications
Alcohol 13.0%
Residual Sugar 64 g/L
pH 3.57
Total Acidity 3.5 g/L
Calories (estimated) 145 kcal / glass
150ml glass145 kcal
750ml bottle725 kcal
Grape Varieties Chenin Blanc
Drinking Window 2020–2033
Classification Vouvray
Region Vouvray
Soil Stony clay-and-limestone soil
Harvest Dates September 2003
Vine Age 40
Fermentation Vessels 50% demi-muids; 50% tanks
Bottling Date April 2004
Production Volume 14,500 bottles
Bottles14,500
Production Details Gobelet-trained vines in the six-hectare Clos du Bourg parcel; manually harvested.
Tasting Notes Candied fruit, oriental spices and very ripe fruit; ample, silky and elegant, with a very long finish.
Food Pairing Prawns sautéed with mild spices; chicken strips with mandarin; veal medallion with honey and citrus; Bleu des Causses.
Producer Information
Website
Address
11 rue de la Croix Buisée, 37210 Vouvray, France
Phone
+33 (0) 2 47 52 78 87
Email
Owner
Sarah et Hugo Hwang