"Certified organic. 100% Chenin Blanc from a 3-ha vineyard of 40-year-old vines on clay. Hand-picked. Single fermentation in bottle, pet-nat style. On lees for 24 months. 100% malolactic fermentation. 8,000 bottles made.
Quite a special Vouvray sparkling from Tanguy Perrault and Anne-Cécile Jadaud who farm organically. Delicate mimosa notes on the nose, which become more lime leaf and lemon-verbena blossom on the palate. A wine that is lightly sketched but not light, as if it's drawing the sky through dappled leaves into cool earth. It has the coolness of marble pebbles dropped into a stream, taut-wire acidity; sourdough savoury, lemon tense, pith bitter. It's the one that doesn't shout, that leans against the wall face to the sunlight while everyone else makes cheerful small talk. You have to slide down to the floor next to it, sit beside it on the stones, turn your face to the same sun, and wait. 17/20 points. (TC)"
Vinous Reverie Notes
The grapes are grown in vineyards with Clay, Clay and Silex 20% on a Calcareous subsoil terroirs. The plots are worked carefully, with respect for the land and the fruit. The vineyards are plowed and receive no synthetic product. The harvest is manual and is done according to the rhythm of grapes ripeness. Organic viticulture. The fermentation is done by the natural yeast in old barrels (15 to 20 years old). Methode Ancestrale is a method to get bubbles into the wine by fermenting it in vats until there are some residual sugars left. Then the wine is bottled and the remaining fermentation done in the bottles, thereby creating a fine and natural mousse. Tasting notes: Pale gold. Very nice minerality which reveals toasted and creamy aroma of quince, acacia flower, honey and pear. The mouth is incisive and offers a delicious aromatic complexity and a long finish with shades of lime and almond. Food Pairings: This wine will go with sea food like carpaccio of Saint-Jacques scalops and a lime juice, avocado with crab or marinated fishes.