Chinon Vieilles Vignes Domaine de la Commanderie 2022 75cl

ANJOU VILLAGES THE DREAMER 2018 THE BLACK FIEF 75CL

Grape variety: 50% Cabernet Franc, 50% Cabernet Sauvignon

Le Fief Noir is a 30ha Estate in the center of Anjou Noir, near Angers, in the commune of Saint-Lambert du Lattay.

Anjou Noir is a unique wine-growing region at the end of the East Armorican massif and in the northwest of Anjou. Noir, or “Black”, because of the stone that made up its basement: Le Schiste. Formed 30 million years ago, the Anjou Noir shale has offered an exceptional diversity of soil relief through its history and its transformation through the ages. This stone is structured in a laminated model, which constitutes an ideal terroir for viticulture. Indeed, the high number of cracks in the rock allows the vine to develop its roots inside. Thanks to this, the roots will be able to explore a wide space and drain a wide variety of minerals. We will find in the wine all the originality brought by the schist.

Anjou Noir is also the meeting of one of the great grape varieties, Chenin, with schist. A unique terroir follows a unique grape variety: the chenin takes all its depth, and expresses its richness and its potential. We find here the Anjou Blanc, definition of freshness and minerality as in the Coteaux du layon.

Le Fief Noir grows its grapes organically. Chenin, Cabernet and Grolleau grow on a rich terroir of great diversity. At Fief Noir, the terroir is the winemaker's priority. Choose the right grape variety according to the composition of the soil, work the soil to promote the development of the roots of the vine over the years, eliminate weeds that compete with the vine or contribute to the warming of the soil at the end of winter .


Vinification: maceration for one month in vats with indigenous yeasts. Aged in barrels (2/3) and in jars (1/3) for 12 months.

CHINON LE CLOS DE PALLUS DOMAINE DE PALLUS 2018 75CL

Located in the Loire Valley in the town of Cravant Les Côteaux, the Domaine de Pallus has 12 hectares. Since 2005, Bertrand Sourdais represents the fifth generation of owners of the Domaine de Pallus.

Grape variety: cabernet franc

Plot harvested on 1 hectare.
100% destemmed Individual vinification in open wooden vats of 30 hl.
Fermentation for 25 to 30 days,aging for 18 months in Burgundy barrels between 5 and 10 years old.

A Cabernet Franc cuvée of great density, a mouth with present but silky tannins.
A large Chinon decanted 2 hours before tasting.

Valencay Rouge Les Saint-Lazare Le Claux Delorme 2020 75cl
DomainsMinchin

Terroir and soils:  Calcareous tuffeau soil covered with a thin layer of clay.

Philosophy :  Organic farming (Ecocert certified in 2000)

 Vinification and aging: In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. The fermentations are traditional and in indigenous yeasts after a cold pre-fermentation maceration. Fermentation is gentle and lasts on average 20 to 30 days with regular pumping over and punching down. The wines are then sown in barrels or in demi-muids, the proportion of new barrels changing according to the cuvées and vintages. The Gauthier family is fortunate to have old caves carved in tuff as a breeding cellar, which serve as a cozy nest for wines. They rest there there, serenely, in a stable and caulked environment with natural temperatures ideal for conservation. This cuvée was aged in 2 and 3 wine barrels for 24 months. The wines are then bottled without filtration.

Bourgueil the twenty places called domain gauthier 2021 75cl

Terroir and soils: Clay-siliceous. South exposure. Average age of the vines: 40 years. Planting density: 5000 vines/ha.

Philosophy :  Organic farming (Ecocert certified in 2000)

 Vinification and aging: In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. The fermentations are traditional and in indigenous yeasts after a cold pre-fermentation maceration. Fermentation is gentle and lasts on average 20 to 30 days with regular pumping over and punching down. The wines are then sown in barrels or in demi-muids, the proportion of new barrels changing according to the cuvées and vintages. The Gauthier family is fortunate to have old caves carved in tuff as a breeding cellar, which serve as a cozy nest for wines. They rest there there, serenely, in a stable and caulked environment with natural temperatures ideal for conservation. This cuvée was aged in 2 and 3 wine barrels for 24 months. The wines are then bottled without filtration.

SAUMUR CHAMPIGNY 2020 LA PORTE SAINT JEAN 

100% Cabernet Franc

S.DITTIERE AND P.FOUCAULT

MONTREUIL-SUR-BELLAY

The vineyard of the Porte Saint Jean estate extends over more than 6 hectares and is divided into three areas. It is made up of Chenin, Cabrenet Franc, and Sauvignon.
The perlée which is a white wine from France as well as two red saumurs, Les cormiers and the pouches.
Sylvain DITTIERE cut his teeth in the Grands Loire and Languedoc areas.
the Domaine des Roches Neuves in Saumur, Marc Tempé in Alsace, Gauby and Cyril Fhal in Roussillon

It produces elegant wines that are both pure and very singular, the aging is precise and very delicate.

Producer Domaine du Collier Antoine FOUCAULT

Winegrower in Chace

The Domaine du Collier was created in 1999 by Antoine Foucault and Caroline Boireau. Extending on the commune of Brézé, the vines of Antoine and Caroline occupy 6 ha approximately. Most of the estate is in Chenin for white wine and the other part in Cabernet Franc for reds.

The work of the vine is carried out in organic, without product of chemical treatment fertilizer or weed-killer, with a work of the grounds and plowing which makes descend the roots of the vine into the rock of tufa.

The harvest is manual and the vinification is done in barrels for two to three years in the cellar. It is only when the wine has decided that it is bottled and can finally be tasted.

Chinon Clos de Turpenay 2014 Château de Coulaine 

The Château de Coulaine is located in the town of Beaumont en Véron to the northwest, 7 km from Chinon. 
This historic Clos of the estate is a mass selection carried out between 1960 and 1995 on 2 ha. Terroir,  known and planted since the Middle Ages, is composed of clays and millelarges or yellow tufa facing south-east.
The aging is 1 year in barrels of which 10% new and 1 year in tuns.

Producer Domaine du Collier Antoine FOUCAULT

Winegrower in Chace

The Domaine du Collier was created in 1999 by Antoine Foucault and Caroline Boireau. Extending on the commune of Brézé, the vines of Antoine and Caroline occupy 6 ha approximately. Most of the estate is in Chenin for white wine and the other part in Cabernet Franc for reds.

The work of the vine is carried out in organic, without product of chemical treatment fertilizer or weed-killer, with a work of the grounds and plowing which makes descend the roots of the vine into the rock of tufa.

Harvesting is manual and the winemaking is done in barrels for two to three years in the cellar.Only when the wine has decided that it is bottled and can finally be tasted.

It is on a low south-facing hillside that “Le Vau Jaumier” is located on clay-limestone terroir. Vines have been there for a long time, as evidenced by the numerous remains of amphorae. They emerge as soon as the earth is disturbed, from the remains of a Gallo-Roman villa which rises within this vineyard.

Harvest and vinification: The harvest are manual then the grapes are sorted grain by grain at optimum maturity. “Le Vau Jaumier” is the last harvested terroir of the whole estate. After crushing and destemming of the harvest, alcoholic fermentation starts naturally and is carried out in thermo-regulated wooden vats. Pigeage by foot twice a day for ten days and the maceration is then prolonged for 2 to 15 days in order to complete the extraction. Entonnage, in barrels after devatting and pressing. Malolactic fermentation therefore takes place in oak barrels (during the spring following the harvest).

Breeding :  Classically, the Le Vau Jaumier cuvée is aged in 1-wine barrels for 12 months. In adaptation to the vintage, 

Christine and Franck are listening to the vine, of his cycle. Inscribed in the heart of an environmentally friendly approach, work in the vineyard is very important in order to follow the natural balance of the plant.

The estate is managed in a sustainable way. All the soils are worked, no herbicides are used. Various methods are used to regulate production in order to optimize the quality of the grapes, such as grassing the vines, disbudding or green harvesting.

Christine and Franck are listening to the vine, of his cycle. Inscribed in the heart of an environmentally friendly approach, work in the vineyard is very important in order to follow the natural balance of the plant.

The estate is managed in a sustainable way. All the soils are worked, no herbicides are used. Various methods are used to regulate production in order to optimize the quality of the grapes, such as grassing the vines, disbudding or green harvesting.


Grape variety Pinot noir
Area 1,5 ha
Clay-limestone soil
Southwest exposure
Age of the vines 21 years 
Aging Vinification with punching down at the start of fermentation, cold pre-fermentation maceration.