Domaine Vigneau-Chevreau, Vouvray Sec Clos de Rougemont 2019

At the beginning of the second millennium, Marmoutier was one of the biggest Abbeys of Occidental Europe. The vineyard was neglected for centuries. Vigneau-Chevreau was granted a 50-year lease on the historical vineyard in exhcange for restoring it. In 1995 they began by replanting the vineyard with grafts from their best vines. Also in 1995 the Domaine converted to Biodynamic/Organic agriculture. All the grapes are hand-harvested and their quality is ensured through thinning of the leaves and strict selection, among other methods. The Clos de Rougemont vineyard is situated on clay/chalk soil and harvested by hand. The grapes are picked by hand with the utmost care and carried to the press using small baskets.The grape is slowly pressed in order to extract the juice in the best condition. The juice is left to rest for 24 hours, then removed from its fermentation vat. The wine ferments with natural yeast 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�) favorable for the aroma quality. The local flora of each soil determines the length of fermentation and the type of aromas which will be developed in the future wine. Three to four months are sometimes necessary in order to obtain the required balance.

The Vigneau-Chevreau family have been making wine since 1875, and the 30 hectare domaine is planted entirely with Chenin Blanc. The late Jean-Michel Vigneau-Chevreau saw the benefits of organic viticulture in the early 90s and by 1999 the Domaine was certified organic. The new generation of Vigneaus have gone one step further by becoming one of only two estates in Vouvray to be certified Biodynamic. Time and time again, our visits to the Vigneau corridor-like cave cut deep into the hillside above Chan�ay prove to be amongst the most memorable of the year. The delicious more forward Vouvray Silex is from the flint and clay soils, it is fermented and matured in stainless steel tank at a cool temperature. A small proportion is matured in barrel to add complexity. As the vines have aged, the monopole Clos de Rougemont, from a small vineyard close to Tours, has even greater depth of flavour, and a delicious long dry finish. It is planted on pure limestone soil and vinified in barrel with a tiny proportion of new oak. A truly stellar Vouvray! The Demi-Sec ��Clos de Vaux�� is picked in October with many successive passes through the vines. The extra ripe grapes makes a wine of 25 g/l, perfect for many Asian inspired cuisine. The P�tillant Brut has fewer atmospheres of pressure than m�thode traditionnelle wines, and is gently sparkling. Dry, with crunchy apple flavours, it is an excellent and original aperitif or you could try decanting it and drinking it throughout a meal!