Domaine Guiberteau, Saumur Blanc ‘Brézé’ 2016

£54.50 (75cl)

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SKU: LOGU0116B

About the wine

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Description

Sourced from two old vine parcels of Chenin Blanc planted in 1933 & 1952. 1.2 hectares in total. Vineyards are planted with a density of 5,500 vines per hectare and the maximum yield is 35 hl per hectare. Soil is sand and clay with limestone base soil. Hand harvested. Pressing of whole clusters. Natural yeast fermentation in oak barrels (new & 1-2 years old). 18 months ageing on fine lees in barrel.

About the producer

Romain Guiberteau is a very ambitious young producer, having previously worked with Nady Foucault at Clos Rougeard and states, “An internship with Clos Rougeard is an internship for life.” There is no better mentor than Nady; the progress made by Romain is stupefying and his Saumur Blancs from his 14.5 hectares of vineyards are stunning expressions of Chenin Blanc on the Brézé terroirs.

He has superb vineyard holdings and counts other great growers, including Louis-Benjamin Dagueneau and Maxime Graillot, as his friends. His wines are thrilling examples of what the region was once renowned for: glorious, ageworthy Saumur Rouge and vibrantly exciting, mineral Saumur Blanc.

The domaine itself is located 12km south of Saumur, in the small town of Saint-Just-sur-Dive. Romain’s grandfather established the estate back in 1934, selling the grapes to the local co-operative. Romain joined his father, Robert, in 1996 and has brought his talents to bear in extraordinary fashion ever since. Today the vineyard totals 14.5 hectares, covering the communes of MontreuilBellay (2.2ha of deep clay soils), Brézé (7ha on clay and limestone soil) and Bizay (5.3ha on clay-limestone soils).

Only two grape varieties are grown: 6ha of Cabernet Franc and 8.5ha of Chenin Blanc. The vines in production are aged 4 to 60 years. The estate has been organic since 2003: the soil is worked beneath the rows and grassed naturally. All synthetic treatments are prohibited: only sulphur, copper and plant infusions are used.
The winemaking is natural: no addition of yeast, enzymes, no temperature control and low sulphur levels only. Fermentations take place in vat. Most wines are then matured in barrel. The wines are then aged in bottles before being put onto the market.



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