2018 Technical Specifications
Alcohol 11.5%
Grape Varieties 100% Chenin Blanc
Drinking Window 2023–2060
Region Vouvray
Sites Most concentrated juices from Le Haut-Lieu, Le Mont and Le Clos du Bourg
Fermentation Vessels Must divided between tanks and old barrels
Pressing Method Whole Bunches Placed In Presses Without Crushing, Followed By Gentle Pressing
Indigenous Yeast Yes
Serving Temperature 11°C · 52°F
Closure Natural Cork
Production Details After gentle whole-bunch pressing, the juice settles for 24 hours and is divided between tanks and old barrels for indigenous-yeast fermentation. Each cuvée is retained for six months until April bottling.
Certifications Demeter
Tasting Notes Stephan Reinhardt, tasted in 2023: clear, fresh and refined, with slight smoke, pineapple, stone fruit, lemon, quince and delicate flint; full-bodied, elegant, intense, saline and persistent, with fine vital acidity.
2015 Technical Specifications
Alcohol 11.5%
Grape Varieties 100% Chenin Blanc
Drinking Window 2022–2040+
Region Vouvray
Sites Most concentrated juices from Le Haut-Lieu, Le Mont and Le Clos du Bourg
Fermentation Vessels Must divided between tanks and old barrels
Pressing Method Whole Bunches Placed In Presses Without Crushing, Followed By Gentle Pressing
Indigenous Yeast Yes
Botrytis Affected Yes
Serving Temperature 11°C · 52°F
Production Details After gentle whole-bunch pressing, the juice settles for 24 hours and is divided between tanks and old barrels for indigenous-yeast fermentation. Each cuvée is retained for six months until April bottling.
Certifications Demeter
Tasting Notes Armit: profound, intense and full-textured, with smoky character, botrytis richness, crisp spiced citrus and lacy sweetness. John Gilman: orange, fresh apricot, tea leaf, soil, lanolin, orange peel, barley sugar and upper-register smoke, with focus, strong acidity and a long energetic finish.
2009 Technical Specifications
Alcohol 11.5%
Grape Varieties Chenin Blanc
Drinking Window Now–2040+
Region Vouvray
Sites Le Clos du Bourg and Le Mont, with a tiny fraction from the outskirts of Le Haut-Lieu
Fermentation Vessels Must divided between tanks and old barrels
Pressing Method Whole Bunches Placed In Presses Without Crushing, Followed By Gentle Pressing
Indigenous Yeast Yes
Botrytis Affected Yes
Serving Temperature 11°C · 52°F
Production Details After gentle whole-bunch pressing, the juice settles for 24 hours and is divided between tanks and old barrels for indigenous-yeast fermentation. Each cuvée is retained for six months until April bottling. For 2009 specifically, Armit reports that 50% of the fruit was botrytised.
Certifications Demeter
Tasting Notes Armit vintage note: restrained sweetness on the nose; rich and lush entry, weight, texture, juicy acidity, poise, balance and a persistent finish. Richard Hemming MW: candied citrus, dense and mouth-coating, with caramel, honey and vibrant fruit juiciness.
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