Bourgueil le clos new 2019 gauthier father and son 75cl

Chinon Vieilles Vignes Domaine de la Commanderie 2022 75cl

Grape variety: 100% Cabernet franc Soil: sandy loam
The vinification takes place on the basis of moderate temperatures (23°C.) and macerations which do not extend too long in time, so as to preserve the flattering aromas. It is a light, fruity and very aromatic wine which presents round and silky tannins. It is pleasant to taste from its earliest youth and offers subtle aromas of red fruits and spices on the nose and flavors of violets and liquorice on the palate. This wine is particularly seductive with charcuterie and river fish, as well as white meats.

Bourgueil day of thirst stone and rodolphe gauthier 2022 75 cl

BEL AIR Domain

Family owned since 5 generations
Area of ​​the vines: 18haEncépagement, 100% Cabernet Franc Average age of the vines: 40 years
Total production: 100.000 bts
The vineyard is located on "BENAIS" plateau most clay-limestone of the appellation "BOURGUEIL"
Resumption of operations in 1979 with work in collaboration with his son Rodolphe since February 2005.
Low yields Grass between the Labor rows at the foot of the vine
Respect for the land and consequently organic cultivation of the vine. ECOCERT control. Since 2000

SAUMUR LES POUCHES THE PORTE SAINT JEAN 2020

100% Cabernet Franc
Age of the vines 40 years

Aged in wood for 24 months in one-year-old barrels

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.

Terroir and soils: Limestone tuffeau ground 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.

Producer Pierre and Rodolphe GAUTHIER

BEL AIR Domain

Family owned since 5 generations
Area of ​​the vines: 18haEncépagement, 100% Cabernet Franc Average age of the vines: 40 years
Total production: 100.000 bts
The vineyard is located on "BENAIS" plateau most clay-limestone of the appellation "BOURGUEIL"
Resumption of operations in 1979 with work in collaboration with his son Rodolphe since February 2005.
Low yields Grass between the Labor rows at the foot of the vine
Respect for the land and consequently organic cultivation of the vine. ECOCERT control. Since 2000

Terroir and soils: Limestone tuffeau ground 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.

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.

Terroir and soils: Mixture of sand and micaceous chalk. Average age of the vines: 60 years.

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.

Terroir and soils: Limestone tuffeau ground 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.

Saint Nicolas de Bourgueil La Croisée Domaine de la Cotelleraie 2022 75 cl

The Vallée family has been established for several centuries on the best wine-growing sites of Saint Nicolas de Bourgueil. Currently, four generations live in the village: the grandmother Denise Vallée Moreau, the father Claude Vallée and Gérald, the grandson and son. Bertille, Gérald's daughter, was born on the first day of that famous heatwave in August 2003. Gérald took over in 1997. The estate extends over 26 hectares shared between the gravels of the terrace, the siliceous limestones of the low hillside and the gravelly hills of the Loire Valley. This is where the vines of prestigious places flourish like: Les Mauguerets, La Cotelleraie, La Mineraie, Le Vau Jaumier, Les Perruches... The cultivation of vines is ancestral as evidenced by the numerous Gallo-Roman remains ( villas, Roman roads, amphorae). It evolves with man and with generations. In 2004 the manual harvest was carried out on the entire estate. Then came the pleasure of welcoming beautiful bunches of grapes into the cellars. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. In 2004 the manual harvest was carried out on the entire estate. Then came the pleasure of welcoming beautiful bunches of grapes into the cellars. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. In 2004 the manual harvest was carried out on the entire estate. Then came the pleasure of welcoming beautiful bunches of grapes into the cellars. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. Then came the pleasure of welcoming beautiful bunches of grapes into the cellars. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. Then came the pleasure of welcoming beautiful bunches of grapes into the cellars. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. Thermoregulated vats are undeniable progress for the successful vinification of larger volumes and their storage. Four small vintages are transported into wooden vats, which means punching down by foot during fermentation. They will give L’Envol. In 2002 the barrel cellar and in 2003 the barrel cellar were completely restored, in 2004 it was the turn of the old barrel cellar: tufa stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. in 2004 it was the turn of the old wine cellar: tuffeau stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there. in 2004 it was the turn of the old wine cellar: tuffeau stone, rubble stones, beams and oak and chestnut flooring. They arbitrate the oak barrels. For a year, the beautiful vintages evolve there.

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, 

Family owned since the 17th century, the estate has been handed down from father to son since 5 generations, and each has contributed its stone by adapting to its time. Today this beautiful family story continues ...

Robert SEROL had taken over the family farming of 1964 polyculture, with 2 ha of vines at a time when the vineyard was in distress. Persevering and passionate, he still chose viticulture. Accompanied by his wife Marie-Thérèse, they grew the estate and obtained the AOC Côte de Roannaise classification. 

Stéphane SEROL took over the torch in 2000. Respectful of its soil and wine lover, he enlarges the estate, broadens the range of reds, plant Viognier and offers new rosés. After modernizing the farm, with Carine, his companion, they focus on the environment and the selection of terroirs.

Today the 27 hectares of vines in organic farming conversion, produce a range of reds and rosés which all reveal a different personality of the Gamay and give wines fresh and easy to drink. Since 2010, a white from Viognier comes in addition. 

4 8 people work daily in the vineyards and Lucie welcomes you to the cellar on weekdays.

Vineyard