Quincy Domaine Philippe Portier 2022 half bottle

Bordering the Atlantic, the Muscadet Sèvre et Maine appellation is the appellation of the Loire located furthest to the West. It owes its name to the two rivers which cross the vineyard, the “Sèvre Nantaise” and the “Petite Maine”. It is also, with its 11 hectares, the largest single-varietal dry white wine appellation in France. Muscadet constitutes the “Lighthouse” appellation of the Nantes Wine Region.

Producer The Rock of the Violets Xavier Weisskopf

Chenin Blanc grape variety

Nestled in Touraine, between the banks of the Cher and the Loire, on clay-limestone soils, is the estate. In the heart of the Châteaux de la Loire region, in the town of Saint-Martin-Le-Beau, there is a 17-hectare wine estate.

Producer Philippe PORTIER

Winegrower in Brinay

Philippe PORTIER comes from a peasant family established in Brinay for 4 generations, Philippe Portier took over the family business in 1985. Six years later, he created his own vineyard in the Quincy appellation. He actively participated, along with six other estates, in the creation of the Cave Romane, of which he was president for more than 20 years.

He quickly develops his domain banking on the qualities of the terroir Quinçois. Today, it is on more than 20Ha vineyards that Philippe shapes three Quincy vintages with marked identities. If its vintage estate reflects the generosity of Quincy wines, its Quincyte and Jean-Maxime vintages reveal all the finesse of Sauvignon on its preferred terroir.

QUARTS DE CHAUME ZERSILLES 2015 DOMAINE PATRICK BAUDOUIN 

Today, Domaine Patrick Baudouin has thirteen and a half hectares of vines in production. Ten hectares of Chenin, three and a half of Cabernet Franc and Sauvignon, in the communes of Chaudefonds sur Layon, Saint Aubin de Luigné and Rochefort sur Loire (Quart de Chaume). Patrick also planted one hectare of Savennières in 2009.

The Estate undertook to convert all its vines to organic farming in 2002. Any new plot rented or purchased is immediately converted, if it is not already organic.
Since 1997 they resumed tillage, then abandoned chemical weedkillers, and from 2001 they no longer used synthetic treatment products. In the cellar, since 1994, no more wine from the Domaine has been chaptalized ("sweetened", as the ancients said), by limiting sulfur to a minimum.

In the vineyard, certified organic farming, constant search for the best human labor / biotope ratio, for a non-destructive, sustainable culture.

Grape variety 100% FIE GRIS (Sauvignon Rose)

A family property of 29 hectares, the estate is located west of the Loire Valley, in AOP Muscadet Côtes de Grandlieu. Rich in the combined influence of the Atlantic coast, the Loire and Lake Grandlieu, the terroirs offer us oceanic, fresh and iodized wines.All the vines have been organic since 2016.

Vinification: Harvested by hand - Slow pressing - spontaneous alcoholic fermentation - aging on total lees until bottling.

Vines: 10 YEARS /20 YEARS

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 Chardonnay
Area 2,5 ha
Clay-limestone soil
Southwest exposure
Age of the vines 24 years 
Aging on the lees for 6 months including 15% in barrels

Pouilly Fumé Petit F Michel Redde & fils 2022 75 cl

Variety: Sauvignon

Michel Redde and son is a historical domain of Pouilly. The vineyard extends over 42 hectares, mainly planted with Sauvignon (whose local name is Smoked from Pouilly). The 3rd generation at the helm develops Pouilly Fumé for laying down, fresh and powerful.

An ideal wine to share with friends as an aperitif.

Producer The Rock of the Violets Xavier Weisskopf

Chenin Blanc grape variety

Nestled in Touraine, between the banks of the Cher and the Loire, on clay-limestone soils, is the estate. In the heart of the Châteaux de la Loire region, in the town of Saint-Martin-Le-Beau, there is a 17-hectare wine estate.

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.

Sauvignon Blanc grape
Area 3 ha Clay-flint terroir
Southeast exposure
Age of the vines 40 years
Aging On lees for 10 months with a few batonnage 

Sancerre Mont Damné Domaine Didier Dagueneau 2019 75 cl

Viticulturalist in SAINT ANDELAIN

Details Domain

Louis-Benjamin Dagueneau, who worked for several years alongside his father and sister Charlotte (commercial side) have been in charge of the estate since Didier's disappearance in September 2008. Louis Benjamin perpetuates the upscale artisan spirit of this small property where the management of the vineyard is done with mastery and serenity. Here, the harvest in boxes is done in a very short time, at optimal maturity, with great staff reinforcement. The use of selected yeasts, tight settling and long aging on lees without racking remains the basis of an absolute quest for the crystalline expression of Sauvignon - enhanced by a millimeter aging in wood, in barrels of volume greater than barrels, "cigars" (320 liters) or "tons" (600 liters).

Seven vintages make up the range: Blanc Fumé de Pouilly (ex-Chailloux), a blend of four plots; Thoroughbred, assembly of the Madness sector; Buisson Renard, a more compact plot of Saint-Andelain; Flint, crystal purity of flint clays; Without forgetting the extremely rare Clos du Calvaire: 20 ares planted at 14000 feet / ha, uprooted in 2009 (2008 being the last vintage) and replanted in another direction at 10 feet / ha (next vintage around 000), and the Asteroid - from a vineyard free from the harvest, still very ripe. Finally, last terroirs (while waiting for the red that Benjamin wants to vinify), the Sancerre de Chavignol, from the heart of the Grand Cru of the Côte des Monts Damnés.

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.

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.