Bourgueil Grand Mont 2018 Gauthier father and son 75cl

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.

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

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.

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.

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.

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

CHINON DOMAINE DE PALLUS 2021 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

Maceration for 8 days in concrete vats, native yeasts, alcoholic fermentation at low temperature, aging in barrels for 6 months.

Technical data: Cabernet Franc from Domaine de Pallus comes from plots of young vines planted at a density of 8 vines/Ha in mass selection from the Domaine itself, as well as from Domaine des Ouches, in Bourgueil and Clos Rougeard in Saumur Champigny.

An elegant and fresh Cabernet Franc cuvée marked by floral and spicy notes, full of charm.

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.

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.

Saint Martin Tower. It was in 1988 that Betrand MONCHIN embarked on the wine adventure in Menetou Salon, where his grandfather was already producing wine before the war. The plots, well established on the heights of the village of Morogues, consist of 10 hectares of Sauvignon and 7 hectares of Pinot. For almost 30 years now, Bertrand MINCHIN has been making the most of this magnificent Kimmeridgian terroir. Everything is done in the vines to produce the finest grapes: plowing, composts, control of vegetative balance, control of yields and respect for the 'environment (area labeled High Environmental Value).

A large part of the vineyard is harvested manually, to vinify each plot separately. It is in a perfectly equipped cellar (sorting table, carpets, thermoregulated vats, wooden vats, pneumatic presses, etc.) that he vinifies his grapes in a little interventionist way. The red ones cook a long time, are slightly drawn and dewatered manually. Whites undergo long pressing and ferment at controlled temperature.

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.