Half a hectare of Chenin planted in the 1960s on the L'Ardillon parcel in Brézé. South-southwest facing, about 80cm of clay and loam sitting on Turonian limestone, just uphill from Domaine du Collier's most revered site. Farmed organically by an Oregonian who talked his way into Saumur and became Romain Guiberteau's right hand, which tells you something about how seriously he takes the place. The limestone shows up right where you'd want it, running straight through the mid-palate. This is what Brézé tastes like when nobody's dressing it up.
Tasting Notes
0.5 ha of Chenin Blanc planted in the 1960s, located in L’Ardillon, a single south/southwest facing parcel in the commune of Brézé (contextually speaking sits above La Charpenterie, Domaine du Collier’s most revered site). The topsoil (about 80cm deep) is a mix of clay and loam, above Turonian limestone. Vinification: Sorted directly in vineyard, whole cluster pressing. No malo due to the very low pH (between 3.07 to 3.12) and the cold cellar environment (10 to 12°C). Aged on fine lees for 12 months in barrel (50% 225L barrels of one wine, 50% 225L barrels of 2-3 wines), then a further 6 months in stainless steel. SO2: varies from 15 to 25 mg/l free, and 25 to 60 mg/l total. Very low doses are added at pressing (2g/hl), after alcoholic fermentation to help prevent malo (1 g/hl), with a final adjustment at bottling. Unfined, light filtration.
