To attain good balance, a Vouvray still wine needs to conserve a small amount of residual sugar (6 to 8g/l in our dry Vouvray). That is what gives it roundness, fruitiness in harmony with its slight acidity.
|Winery||Domaine Sylvain Gaudron|
|Varietal(s)||100% Chenin blanc (VOUVRAY A.O.C)|
Serve between 8°C/46°F and 10°C/50°F with fish, shell fish, scallops, lobster, cooked meats, white meat, apple pie
The Domaine Sylvain Gaudron is composed of 25 hectares. All the vines of the Domaine are planted on a limestone-clay soil which rests on a sub-layer of tuffeau, the elegant stone used to build the Châteaux for which the region is so renowned.
Tuffeau is a calcareous rock, a special type of soft limestone. It is particularly well-drained, porous and has the ability to store water and diffuse it to the vine roots during a dry summer. The caves are created out of tuffeau limestone, as in the Champagne region, in order to store wine at an ideal temperature and humidity.
Mechanical and hand harvest, destemming, pneumatic pressing, static settling of the must at low temperature for 24 hours, fermentation at the cellar temperature (12°C/54°F) for 1/2 month, aging in vats, two rackings, stirring once a week during 1 month, filtration, bottling in September.
Vouvray is a region of the Loire Valley in France, located in the Touraine area, just east of the city of Tours. The Vouvray region has existed since the Middle Ages when the Catholic church maintained a vineyard at the local monasteries (Monk Saint Martin). Wine cellars were built in the region from caves created from the excavation of Tuffeau rocks used to build the Chateaux of the Loire Valley. In 1936, Vouvray was created as an Appellation d’origine controlee. The Appellation d'origine contrôlée (AOC) is dedicated almost exclusively to Chenin blanc.
Wine production in this area is highly variable and dependent on climate conditions. Cooler years promoting the production of dry (sec) and sparkling Vouvray while warmer, more favorable vintage encourages the production of sweet moelleux or liquoreux styles produced by noble rot in a manner similar to the sweet dessert wines of Sauternes.
With the naturally high acidity of Chenin blanc, Vouvrays from favorable vintages have immense aging potential with some examples drinking well into 100 years of age.