Vouvray Brut
In the cellar, we alone guide our vinification in order to highlight our terroirs and the identity of each vintage. We do not receive counsel from the exterior that may push us to follow the hype of the moment. Furthermore, each of our wines are unique yet the bottles drunk in Montreal are the same ones drunk in Vouvray, New York or Sydney. We do not change our vinification on the country of destination but rather on the variety of possibilities with the Chenin and the rich terroir on which our grapevines are rooted.
The grapes are respectfully pressed with the grape juice settled 1 or 2 times according to the need. The fermentations are natural and carried out at a low temperature to maintain its freshness. The wines in our cellar are vinified by terroir, but the vintage always defines their specificities. We have to adapt our vinification according to the years which are sometimes lively and mineral and other times round and sunny.
We desire to keep the finesse that we love in the chenin and at the same time allow each vintage to express its unique identity.
Terroir: Clay-limestone
Vinification and aging: We work our Vouvray Brut according to the Traditional Method and add a few personal touches.
The harvest takes place early in the morning to take advantage of the fresh temperatures. The clusters of grapes are respectfully and delicately pressed with the help of a pneumatic press. The juice, which is rigorously selected, begins to ferment at a low temperature. After this step, the wine will be aged on its fine lees during a few years for the « reserve » wines, before assembling the different vintages for the moment of bottling. Then comes the decisive step of the tirage, with this second fermentation taking place in the bottle thanks to the natural residual sugars remaing from the first fermentation. These bottles will stay two years on racks before the final step of disgorging. Together, it is these personal touches that give our Traditional Method its fineness and its creamy and delicate bubbles.
Food and wine pairing: The Brut is a friend at any party by its excellence. An ideal wine with appetizers or at the end of the meal. As an equally balanced wine, it can accompany you from the beginning to the end of any fancy meal.
Terroir: Clay-limestone
Vinification and aging: The grapes are harvested early in the morning to benefit from the crisp temperatures. It is after this decisive step that the grapes are respectfully pressed with the help of a pneumatic press. After a rigorous selection, the grape juice ferments at a low temperature in stainless tank. The aging on its fine lees provide this wine its freshness, body, fineness and delicacy.
Food and wine pairing: The Classic is a fresh and fruity wine that is expressive. The association of its freshness and delicate fragrances allow it to be served with fish or a grilled white meat, shellfish, vegetable tian and Japanese cuisine. A great bottle for aperitif. Serve à 10° C (50° F).
The Sec Classic 2015 is ranked in the TOP 100 best wines of the Loire Valley by WINE SPECTATOR.
Terroir: Clay and siliceous
Vinification and aging: The grapes coming from the siliceous and clay terroir, are harvested in the fresh hours of the early morning. It is after this decisive step that the grapes are respectfully pressed by our pneumatic press. The grape juices are selected and placed in our double barrels. The fermentation unfolds slowly at a low temperature. After being carefully monitored, the fermentation is naturally stopped by lowering the temperature in order to achieve a balanced semi-sweet wine. This wine is then aged on its fine lees, still in its wooden barrels.
Food and wine pairing: Les Fondraux is our balanced semi-sweet wine. It contains the residual sugars that offer a savory and concentrated on the first pallet. The notes of white flowers offer a balanced mixed of freshness, body, minerals and vivacity. Served young, Les Fondraux is enjoyable next a fresh water fish, cold cuts, goat cheese and sweet-savoury dishes. With a few years of maturity in the cellar, Les Fondraux is perfect alongside dishes seasoned with certain spices (cumin et coriandre) and white meats.
Terroir: Clay
Vinification and aging: The grapes are harvested in the fresh hours of the morning to maintain the aromatic freshness.
After a gentle and long press in our pneumatic press, the grape must settles at a low temperature and is then directly placed in 500 L barrels. The fermentation slowly takes place at a low temperature. Once the fermentation has finished, the wine stays in the barrels, aging on its lees for about a year and a half. Over the course of its refining, Le Portail is regularly stirred in order that the lees provide the wine its material, body and complexity.
Food and wine pairing: Le Portail is a gastronomic wine- its fullness, opulence and fruity aromas balance each other delightfully with Crustaceans, such as the lobsters and scallops, just as with white meats and delicately spiced fish. Do not hesitate to serve Le Portail alongside a plate of cheese. It is exquisite...
In order to bring out the best of its character, we advise to decant the bottle a short hour before and to serve it at 10° C (50° F).
Terroir: Clay and siliceous
Vinification and aging: La Moelleuse is a unique cuvée that is the fruit of a carefully selected harvest where the marriage between healthy berries and the concentation of natural sugars come together. Depending on the vintage, the concentration of sugar in berries is obtained thanks to the developpment of “noble rot”, the botrytis cinerea or the passerillage. This is why we cannot provide this cuvée each year. Coming from our siliceous and clay terroir, the harvest is pressed very delicately. Once the juice is pressed, the fermentation takes place very slowly in double barrels. Frequently tasting its evolution guides us in the search for the balance where the freshness of Chenin completes the smoothness of the sugars. Once satisfied with this equilibrium, the aging and maturity begins on fine lees.
Food and wine pairing: In the prime of its youth, La Moelleuse has notes of a crispy fruit full of delicacy. After 18 to 24 months, its balance begins to express its fullness, becoming more like a smooth honey with an intensifying robe of color. Its sweetness is very pleasant for an aperitif when the tongue is impatient. At the table, these classic pairs are indispensable : foie gras, blue cheeses and even Sainte-Maure-de-Touraine (goat cheeses). She pairs also very well with confit meats and poultry and fruity desserts.
If you are able to decanter La Moelleuse an hour before service, she will be even more appreciated. Serve her at 10° C (50° F).
La Moelleuse 2015 is ranked in the TOP 100 wines of the Loire Valley by WINE SPECTATOR.
Terroir: Clay and siliceous
Vinification and aging: Selected grape by grape, this exceptional harvest takes place only in “les grandes années de liquoreux.” Since 1984, only 7 vintages have seen the daylight. To harvest this special cuvée, the berries that are concentrated are harvested one by one, choosing the grapes that have a high concentration of sugar. This concentration of sugar is obtained thanks to the development of “noble rot”, the botrytis cinerea or the passerillage. The pressing is very delicate and long. The fermentation and aging also take place over a gentle, long period in double barrels. This cuvée requires a large amount of rigor, from the vineyard to the cellar. It is so worth the effort as the reward is incredible.
Food and wine pairing: “Les Tries” is a wine of special moments, emotions and sensations.
It is essential to share this delicacy surrounded with good company! Its softness, its complexity and its delicacy are an explosion of flavors which are sufficient in themselves. Not much more to say but that it is divine.
This special cuvée has been rarely produced but is always brilliant. The cuvée CC 1989 has been named in “The 1001 wines you must taste in your lifetime” (in French).
Les Tries 2015 is ranked in the TOP 100 wines of the Loire Valley by WINE SPECTATOR.
Terroir: Clay-limestone
Vinification and aging: We work our Vouvray Brut according to the Traditional Method and add a few personal touches.
The harvest takes place early in the morning to take advantage of the fresh temperatures. The clusters of grapes are respectfully and delicately pressed with the help of a pneumatic press. The juice, which is rigorously selected, begins to ferment at a low temperature. After this step, the wine will be aged on its fine lees during a few years for the « reserve » wines, before assembling the different vintages for the moment of bottling. Then comes the decisive step of the tirage, with this second fermentation taking place in the bottle thanks to the natural residual sugars remaing from the first fermentation. These bottles will stay two years on racks before the final step of disgorging. Together, it is these personal touches that give our Traditional Method its fineness and its creamy and delicate bubbles.
Food and wine pairing: The Brut is a friend at any party by its excellence. An ideal wine with appetizers or at the end of the meal. As an equally balanced wine, it can accompany you from the beginning to the end of any fancy meal.
Terroir: Clay-limestone
Vinification and aging: The grapes are harvested early in the morning to benefit from the crisp temperatures. It is after this decisive step that the grapes are respectfully pressed with the help of a pneumatic press. After a rigorous selection, the grape juice ferments at a low temperature in stainless tank. The aging on its fine lees provide this wine its freshness, body, fineness and delicacy.
Food and wine pairing: The Classic is a fresh and fruity wine that is expressive. The association of its freshness and delicate fragrances allow it to be served with fish or a grilled white meat, shellfish, vegetable tian and Japanese cuisine. A great bottle for aperitif. Serve à 10° C (50° F).
The Sec Classic 2015 is ranked in the TOP 100 best wines of the Loire Valley by WINE SPECTATOR.
Terroir: Clay and siliceous
Vinification and aging: The grapes coming from the siliceous and clay terroir, are harvested in the fresh hours of the early morning. It is after this decisive step that the grapes are respectfully pressed by our pneumatic press. The grape juices are selected and placed in our double barrels. The fermentation unfolds slowly at a low temperature. After being carefully monitored, the fermentation is naturally stopped by lowering the temperature in order to achieve a balanced semi-sweet wine. This wine is then aged on its fine lees, still in its wooden barrels.
Food and wine pairing: Les Fondraux is our balanced semi-sweet wine. It contains the residual sugars that offer a savory and concentrated on the first pallet. The notes of white flowers offer a balanced mixed of freshness, body, minerals and vivacity. Served young, Les Fondraux is enjoyable next a fresh water fish, cold cuts, goat cheese and sweet-savoury dishes. With a few years of maturity in the cellar, Les Fondraux is perfect alongside dishes seasoned with certain spices (cumin et coriandre) and white meats.
Terroir: Clay
Vinification and aging: The grapes are harvested in the fresh hours of the morning to maintain the aromatic freshness.
After a gentle and long press in our pneumatic press, the grape must settles at a low temperature and is then directly placed in 500 L barrels. The fermentation slowly takes place at a low temperature. Once the fermentation has finished, the wine stays in the barrels, aging on its lees for about a year and a half. Over the course of its refining, Le Portail is regularly stirred in order that the lees provide the wine its material, body and complexity.
Food and wine pairing: Le Portail is a gastronomic wine- its fullness, opulence and fruity aromas balance each other delightfully with Crustaceans, such as the lobsters and scallops, just as with white meats and delicately spiced fish. Do not hesitate to serve Le Portail alongside a plate of cheese. It is exquisite...
In order to bring out the best of its character, we advise to decant the bottle a short hour before and to serve it at 10° C (50° F).
Terroir: Clay and siliceous
Vinification and aging: La Moelleuse is a unique cuvée that is the fruit of a carefully selected harvest where the marriage between healthy berries and the concentation of natural sugars come together. Depending on the vintage, the concentration of sugar in berries is obtained thanks to the developpment of “noble rot”, the botrytis cinerea or the passerillage. This is why we cannot provide this cuvée each year. Coming from our siliceous and clay terroir, the harvest is pressed very delicately. Once the juice is pressed, the fermentation takes place very slowly in double barrels. Frequently tasting its evolution guides us in the search for the balance where the freshness of Chenin completes the smoothness of the sugars. Once satisfied with this equilibrium, the aging and maturity begins on fine lees.
Food and wine pairing: In the prime of its youth, La Moelleuse has notes of a crispy fruit full of delicacy. After 18 to 24 months, its balance begins to express its fullness, becoming more like a smooth honey with an intensifying robe of color. Its sweetness is very pleasant for an aperitif when the tongue is impatient. At the table, these classic pairs are indispensable : foie gras, blue cheeses and even Sainte-Maure-de-Touraine (goat cheeses). She pairs also very well with confit meats and poultry and fruity desserts.
If you are able to decanter La Moelleuse an hour before service, she will be even more appreciated. Serve her at 10° C (50° F).
La Moelleuse 2015 is ranked in the TOP 100 wines of the Loire Valley by WINE SPECTATOR.
Terroir: Clay and siliceous
Vinification and aging: Selected grape by grape, this exceptional harvest takes place only in “les grandes années de liquoreux.” Since 1984, only 7 vintages have seen the daylight. To harvest this special cuvée, the berries that are concentrated are harvested one by one, choosing the grapes that have a high concentration of sugar. This concentration of sugar is obtained thanks to the development of “noble rot”, the botrytis cinerea or the passerillage. The pressing is very delicate and long. The fermentation and aging also take place over a gentle, long period in double barrels. This cuvée requires a large amount of rigor, from the vineyard to the cellar. It is so worth the effort as the reward is incredible.
Food and wine pairing: “Les Tries” is a wine of special moments, emotions and sensations.
It is essential to share this delicacy surrounded with good company! Its softness, its complexity and its delicacy are an explosion of flavors which are sufficient in themselves. Not much more to say but that it is divine.
This special cuvée has been rarely produced but is always brilliant. The cuvée CC 1989 has been named in “The 1001 wines you must taste in your lifetime” (in French).
Les Tries 2015 is ranked in the TOP 100 wines of the Loire Valley by WINE SPECTATOR.
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