The four expressions of an astounding grape variety : Chenin Blanc
Vouvray is a unique appellation. The wines from Vouvray are produced from one single grape variety: Chenin Blanc (sometimes called Pineau de la Loire).
The culture of Chenin Blanc, emblematic grape variety from the Loire valley, in the geographic zone of Vouvray, gives wines that are aromatically diverse and perfectly balanced. This enables growers to produce wines in a whole range of wine styles: dry, medium-dry, sweet and sparkling.
STILL WINES
Each year is different and vintage variation is particularly noticeable at the heart of the geographic zone. Over the centuries, vignerons have learnt to manage the wide differences in maturity. According to the climate and conditions each year, the grapes picked will be more or less rich in sugar.
The first grapes picked are destined for the production of dry wine. Then come the medium-dry and sweet wines according to the maturity of the grapes.
Blessed with great aromatic richness – acacia, cloves, rose, pear, citrus – the wines are delicate yet have structure. With age, grilled, smoky, honeyed notes appear.
As for the medium-dry Vouvrays, they are the ideal introduction. With the capacity to age for 10 years, they have lovely fruity aromas. This style of wine is driven by terroir and produces beautiful balance between sweetness and acidity and a silky texture that retains freshness.
When climatic conditions are particularly favourable delicious sweet wines can be made. Wines rich in natural sugar come from the ripest grapes picked when all the flavours have been concentrated by the sun or when they have been affected by the famous ‘noble rot’ (Botrytis cinerea).
Aromas of citrus, pear, plum, and exotic fruits dominate the sweeter styles of Vouvray. With time, notes of grilled almonds, honey, quince and baking spices appear. These blend in perfectly with the rich, sensual yet delicate palate.
The wines are generous and balanced. Generally, when they contain residual sugar, their complexity and capacity for ageing increases. Great vintages such as 1989, 1990, 1996, 2003, 2005, 2009, 2015, 2018 rank alongside some of the greatest sweet wines in the world and their ageing potential is between 30 to 40 years.
sparkling wines
Sparkling Vouvrays are made using the traditional method. After making what we call the ‘base wine’, it is bottled with the addition of yeast and sugar for the next phase called ‘le tirage’. A second fermentation then starts in the bottle. We call this the ‘prise de mousse’ which gives the wine its sparkle.
Then follows a minimum ageing period of 12 months during which time, the yeasts produce the bubbles. A sediment forms in the bottle which needs to be removed so the bottles are then ‘riddled’ to move the sediment into the neck. The bottles are placed in a ‘pupitre’ and turned a quarter of a turn and inclined a little every day. The final phase is ‘disgorging’. The bottles are kept upside down to retain the sediment in the neck and the capsules are then removed. The sediment is pushed out by the pressure of the wine which is then topped up and lastly the famous sparkling wine cork is inserted.
Numerous domaines age a sparkling wine for a minimum of 3 years or more instead of the minimum 1 year. This longer ageing on the yeasty sediment is very beneficial to the wine. It matures with age! As the months go by, brioche and toasty notes make an appearance. This evolution doesn’t detract from the original aromas, rather it takes them to another level. Time equally has a part to play with the bubbles: thanks to the long period of contact with the yeast, they become more subtle and refined and on the palate they become fine in texture. Finesse, complexity, elegance… Allow yourself to be surprised by these special wines and dare to put them on your table! They’ll be perfect for your dinner parties!
With an ageing potential of 3 to 10 years, the bubbles of sparkling Vouvray become finer with time. Sparkling Vouvray is lively, harmonious, has character and lots of freshness.
On the palate notes of acacia, fresh fruits, citrus and sometimes herbs give great length.
Notes of brioche and grilled pistachios grow stronger with time.
vouvray pétillants
Delicate and subtle, the pétillants from Vouvray are notable for their lower level of CO2 and their smoother, more discreet bubbles on the palate. This type of wine has been produced since the 19th century. In the 60’s the traditional method became compulsory, characterised by a higher atmospheric pressure in the bottle. Consumers often use the term ‘pétillant’ to describe the sparkling wines of Vouvray although these are in fact two very different products.
