Style
Type
Still
Winemaker
Christophe Vigneau-Chevreau
Appellation
Vouvray
Varieties
Chenin Blanc
Viticulture
Dry-farmed. A selection of the domaine's best vines were used to plant the land in the mid-90s when Vigneau-Chevreau was given the lease on this historic property. Planted at the regulated Vouvray density of 6600 vines per hectare. Manual harvest using small (30kg) crates. 45 hectoliters/hectare yields on average.
Farming
Biodynamic and Certified Organic
Terroir
Clos de Rougemont site planted on argilo-calcaire (clay and calcareous limestone chalk) soils.
Vineyard
69 acres total of Chenin Blanc across 4 of the 8 small villages of Vouvray. Certified Organic in 1999 by ECOCERT (practicing Biodynamic but not certified). Tuffeau and argillaceous (clay) chalks with some parcels composed of Silex and covered by Perruches, Touraine’s flinty stones. Clos de Rougemont site planted on argilo-calcaire (clay and calcareous limestone chalk) soils.
Vinification
Fermentation occurs with indigenous yeasts. Clos de Rougemont is entirely fermented and aged in oak demi-muid, 20% new barrels. No additives are used other than SO2. No fining. One filtration right before bottling.
Aging
Rests on the fine lees until spring. Aging takes place in demi-muid, 20% new/80% used.
Features
Vegan
Available Sizes (L)
0.750
Distribution Area
Delaware, National, New Jersey, New York, and Pennsylvania
Tech Sheets
- Domaine Vigneau-Chevreau Sec Clos de Rougemont
- Domaine Vigneau-Chevreau Sec Clos de Rougemont (Regal)
Tasting Note
The Clos de Rougemont is a historic vineyard by the Abbey of Marmoutier that Saint Martin founded near Tours in 372. It is a monopole for Vigneau-Chevreau, having been entrusted with it and the restoration of the Abbey. The legend tells that Saint Martin planted a vine that he brought back from East Europe, on the hillside here, thus creating the wine Vouvray. Residual sugar: 7 g/l, Total acidity: 4.2 g/l. Total SO2 56mg/l. Characterized by lime-tree flowers, quince, white peach, pear fruits and acacia honey aromas. It can be served as an aperitif, or with sea food or white meats such as roasted chicken with mushrooms.
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