Our wine making style focuses on producing a well balanced Pinot Noir that is finely structured and has both elegance and texture. The fruit was hand harvested and immediately taken to the winery,where the grapes were 90% destemmed. The must then underwent cool pre ferment maceration for seven days.100% natural fermentation was followed by nineteen days ontheskins.Elevenmonthsin French oak barriques of which 20% were new.
Rich, ripe and seductive. Spicy notes dominate the nose, with back ground aromas of dark cherries and a hint of liquorice that fill the glass. The palate has a richness and velvet like complexion from harvesting fully ripe grapes.
Sauvignon de Touraine AOP “Le Rendez-Vous du Passage Interdit” 2019
100% Sauvignon Blanc grown on flint and clay soils. Aged for six months on its lees. 50% malolactic fermentation to temper acidity.
Resembles a ‘baby’ Sancerre
This cuvée is named after the small house in the middle of the plot of vines, where the local resistance used to meet during the Second World war.
Powerhouse red, with bold red fruits and roasted notes on the nose. Strong black fruits on the palate and ripe tannins brilliantly blended. An elegant and seductive wine! Ideal for rich meaty stews, roast beef and roast ducks.
- Natural wine.
- No chaptalization
- No acidification
- No fining
- No filtration
- No added oenological product
92/100 Wine Enthousiast, 90/100 Wine Spectator
A wine that is officially classified as Gran Vin Seigneur (based on a Cahors quality charter where the foundation is high density vine plantings and strictly low yields). Further quality orientated measures include late harvesting in order to obtain ripe, sculpted tannins, a winemaking protocol that includes long, slow barrel fermentation at low temperature followed by a lengthy barrel ageing.
Valençay blanc Vieilles Vignes 2019
Blend of 80% Sauvignon Blanc, 15% Chardonnay and 5% Menu Pineau
The vines lie on a mix of clay/chalk, gravel, and flint soils spread over six hectares. The wine is aged on its fine lees for six months and a percentage of the wine goes through malolactic fermentation in order to gain more depth.
Ideal with poultry, quiche and the local Valençay goat cheese.
18 months in new French oak barrels and 18 months in bottle
Intense ruby red colour, with a hint of slight garnet on the rim that testify to its aging. It is a frank wine, complex, open and with very high aromatic intensity. A range of ripe black fruits, as plums, blackberries and cherries. Touches of rosemary and thyme flower. Its bouquet is completed by a balsamic intensity, vanilla and black cocoa. Toasty French oak. Concentrated and full-bodied, its character is reflected in its velvety and dense yet restrained tannin providing excellent structure. Sufficient acidity will help ensure a long life and evolution. The wine is an ideal pairing for meat dishes like red meat, roast lamb, roast beef, as well as cured cheeses and foie gras.
Valençay rouge Vielles Vignes 2019
Blend of 40% of Cot (Malbec), 30% of Gamay and 30% of Pinot Noir.
Easy drinking wine with scents of black and ripe red cherry fruits. A smooth palate with a balancing freshness. Ideal with cured meat, sausages, cheeses, pasta and poultry. Could be served lightly chilled.
”I’m interested in people (those ones who taste my wines), in fact the wine is just a pretext!” Andre Fouasssier
100% Tempranillo 20 months in new French oak barrels and at least 16 months resting in bottle
Opaque ruby red colour. High intensity, genuine wine of great complexity. Scented with exotic aromas of blackberry, plum jam with touches of caramel. Gentle spices such as black pepper and nutmeg. Exuberant palate. The wine is powerful, it delivers with real authority, leading to notes of smoke and spices. Structured, with very well integrated tannins. Well balanced, full bodied, voluptuous. Velvety, yet tempered by the gentle acidity. Perfect to enjoy with rich meat stew, with a piece of grilled lamb or with a variety of rice recipes especially with wild mushrooms.