Vincent Car锚me made his first bottle of Vouvray, aged 14, under the watchful eye of his grandfather. After studying viticulture at Lyc茅e Viticole d鈥橝mboise, Vincent worked a number of harvests throughout various wine regions in France and South Africa where he met his wife, Tania. He then started his own estate in 1999, with only five hectares he inherited from…
Biodynamic. Thirty five year old average Cabernet Franc. Gravel terrasses soil. Blend of four plots: Sables, Coudraye, Pins, Perri猫res. Vinified all together in tanks and then aged 12 months in a mix of oak vats and sandstones eggs.. Pure, ripe, well-balanced, with blackberry, kirsch and violet flavors at the core, while hints of pepper and thyme glide along the edges.…
Biodynamic. Montlouis-sur-Loire P茅tillant Naturel (= P茅t Nat or M茅thode Ancestrale which all mean Natural Sparkling wine). 100% chenin. Hand-harvested. Vinified with indigenous yeasts. When only 14 g or so of sugar are left, the wine is bottled, and aged a minimum of 18 months before being disgorged. Very low sulfite. Deep golden in colour, hinting at the gorgeous wine that lies…
Biodynamic. The vineyards are located in a perfect spot for Sauvignon Blanc: between Amboise and Oisly, the sandy silex rich soil over clay allows a ripe expression of the grape with loosing its vibrancy. Hand-harvested. Indigenous yeasts. Aged 6 months in cement tanks. Don’t expect a lean, anemic, expression of Sauvignon blanc. Think more a baby expression of good Pouilly-Fum茅. You get…
Biodynamic. 100% Chenin blanc from vines ranging from 80-110 years old grown on clay & limestone. Grapes are hand harvested in several successive pickings to let the grapes having a sufficient level of maturity and quality. Grapes are directly pressed and then transferred into old oak barrels. The fermentation begins spontaneously slow down in winter and finishes in Summer. In total,…
Biodynamic. Blend of cabernet franc, c么t (malbec), and gamay grown on clay/silex soils in Touraine Amboise. The harvest is manual and the grapes are meticulously sorted before being macerated and fermented in concrete tanks, separately, for 15 to 18 days. The different grape varieties are blended and then aged in concrete tanks for 4 months. Densely packed aromas of bright, focused,…
Biodynamic. 120 year old un-grafted c么t vines (local name for malbec). The south-east terroir is composed of red clay with silex on a limestone mother rock layer. Hand harvested. Indigenous yeasts. Long maceration in concrete vats. Aged 9 months for 50% in concrete egg shaped tanks and the remaining in 225l barrels. Biodynamic. This Malbec (locally called Cot in Loire)…
100% ungrafted Gamay planted in 1992 in clay and sand soils. Hand harvested. Intracellular fermentation for 5 days. Indigenous yeasts. No other oenological products and above all vinification without input of sulphites. Aged 12 months in stainless steel tanks. No sulfite during bottling. Organic, ungrafted, no sulfite added, unfiltered. Nose of spices (cinnamon, cloves), flowers (violet, rose) and ripe red…
