Loire

The grapes for this basic cuvée of Sancerre are sourced from the vineyards in Bué, Vinon and Crézancy. After harvest, fermentation is done in stainless steel cuves at temperatures between 14 and 18 degrees Celsius. As with all the whites at the domaine, this wine sits in contact with the fine lies for a considerable period of time with the racking being done late in the spring following harvest. The first bottling occurs no earlier than July and frequently does not occur until September of the year following harvest.

-Importer notes (Rosenthal)

100% Melon de Bourgogne. Classic Muscadet on granite. The core of the "La Pépie" Sur Lie bottling is the 10-hectare heart of the Pépière estate, which is part of the Clisson cru in the tiny commune of Pépière near the winery; there is also a portion of purchased fruit from a nearby organic farmer friend in the mix. Pépière's farming is certified-biodynamic and the harvest by hand. The bunches are direct-pressed and the juice settled for 12 hours. It is fermented in stainless steel tanks with natural yeasts; the wine is aged on its lees for 6-8 months in large, underground, glass-lined cement tanks. It is bottled without filtration. 

-Importer notes

This comes from vines averaging 20 years old growing in the communes of Couffy, Seigy and Chateauvieux just south of the Cher River, a major tributary of the Loire. The Loire Valley is an open window to the Atlantic, blessing the region with clement weather. L’Aumonier’s soils range from tufa hillsides rich in clay and limestone to flatter sites of flint and clay, sand and clay, and silt and clay. Ferments are typically spontaneous (the occasional difficult tank may get a dose of neutral yeast) and the wine is raised in tank. There's no fining during élevage and only a light filtration at bottling. Production averages 8,500 cases.

Note that during warmer harvests, they do their harvesting at night to retain as much freshness in the grapes as possible. Certified organic and biodynamic

-Importer notes (Vintage 59)

This is the new Romorantin, decidedly not what was generally found a generation ago (which tended to be an acid, austere wine often with oxidative notes), let alone what can be found today among the natty producers (likewise oxidative). This cuvée has a remarkable nose, akin to high-toned Riesling for some and Loire Chenin for others—a dense wine with layers of flavors reminiscent of apricots and baked apples and other autumn fruits. Bracing, lifted, long, and altogether distinctive. Vines average 35 years of age; the wine is raised in tank on its fine lees and bottled in the spring following harvest, usually before malolactic has a chance to take place

egion: Loire Valley – Saumur

Appellation: Saumur Champigny AOP

Grapes: 100% Cabernet Franc

Average Vine Age: 72 years-old (massale selection planted in 1950)

Altitude: 225 feet (70m)

Soils/Terroir: A 2ha parcel in ‘Les Poyeux’ of shallow sandy green soils atop a bed of clay-limestone.

Farming: Practicing Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: The grapes were hand harvested, fully de-stemmed and transferred to stainless-steel vats for fermentation. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. The grapes macerated for 21 days with light pump overs and occasional punch downs. After maceration the grapes were pressed and transferred back to stainless steel vats to complete fermentation.

Maturation: Aged for 18 months in a combination of sandstone amphora (70%), and 6-year-old 225L ex Chateau Latour barrels (30%). Prior to bottling a low dose of sulfur was added.

-Importer notes

Appellation: Saumur AOP

Grapes: 100% Chenin Blanc

Average Vine Age: 17-years-old

Altitude: 200 feet (60m)

Soils/Terroir: From the ‘Les Rouères’ vineyard on sandy clay and limestone soils.

Farming: Practicing Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: The grapes were hand harvested and gently pressed upon arrival in the cellar. After one night of cold settling the juice was transferred to used 400L French oak barrels (40%), and a new 12hl Vicard oak vat for fermentation. The fermentation began spontaneously using only the naturally occurring indigenous yeasts. No battonage is done and the wine completes malolactic fermentation.

Maturation: Aged 12 months in used 400L French oak barrels (40%), and a new 12hl Vicard oak vat. 1 month before bottling the juice was transferred to stainless-steel tanks and a low dose of sulfur added.

-Importer notes