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The 2023 La Moussière is a rounded, airy wine with pure, clear fruit. It's
finely textured with curved edges, both from time on lees (8 months)
and a combination of aging in wood, concrete and stainless steel
vessels. The pure fruit shines through with...
According to the vintage, Antoine produces wines under the Château-Thebaud appellation from specific parcels that highlight different expositions and soils. The wines spend up to 60 months “sur lie” in glass lined tanks that are set in the ground. The constant subterranean temperature is ideal for the long storage. Depending on the wine, a certain amount of battonage is done. This method brings a richness to the wine which is supported by a pronounced minerality and salinity
The 2022 Chinon Les Grézeaux possesses a reduced bouquet of peony, iris, carnal, violet and dark berries, followed by a tense, elegant and juicy palate with a calcareous texture and a long, penetrating finish despite some structured, firm tannins. However...
A special selection of older vines, some 80 years or older, from the estate’s peerless flint-rich soils. A stunning, complex wine and one that will age, too; put a case away and forget about it for 10 years, then be amazed!
This family domaine of 9ha located in Chavignol can trace its history back to 1380. The land records for that year mention a Jean Boulay as owner of vineyards in Chavignol. At the time, the Clos de Beaujeu in Chavignol was already known for the quality of its white wine which is remarkable since Sancerre was known as a red wine area until after phylloxera invaded it. In the 14th century the Clos de Beaujeu supplied the Cathedral of Bourges with white wine.
Of the 9ha owned by Gerard Boulay, 8 of the hectares are on the slopes of Chavignol on Kimmeridgian or “terre blanche” soils (similar to the soils in Chablis), which he works manually and has farmed organically since 1990. The youngest vines at the domaine were planted by Mr. Boulay in 1972 and the average vine age is approximately 45 years old. The wines ferment naturally in tank and with the exception of the Chavignol tradition which is also aged in tank, the parcellaire wines are aged in in a mix of Foudres and used 300L barrels. Gerard adds no yeast and little to no SO2 during vinfication. He describes his role as one of “surveillance” to make sure nothing goes wrong. In general he works by instinct, “au feeling” because he wants to “let the wine live” and tries not to interfere with the natural process. “C’est la nature qui fait le vin” (Nature makes the wine). Boulay and Mother Nature team up to produce the following wines:
Sancerre Chavignol - Blend of young vine parcels on kimmeridgian slopes in the village of Chavignol.
Céline Champalou’s Vouvray is always a joy to drink. The wine seems so pure, as if it bubbled up out of the limestone into a cool, limpid pool tended by nymphs and satyrs who pour it into the mouths of weary souls. That’s what I feel, anyway, when I grab a bottle from the fridge.
Chenin Blanc finds one of its most classic expressions at the venerated Château d’Épiré, whose vineyards overlooking the Loire River are widely considered to be among the grands crus of Savennières. Boasting a sublime tension, this blanc would perfectly suit many preparations of seafood.
Yvonne Rouge is the original red wine produced at the domaine from the exceptional terroir around Parnay. It’s one of the finest Cabernet Francs from the Loire, and has the seemingly indefinite ageing potential of all truly great wines. Certainly enjoyable on release, it will greatly benefit from 3-5 years in the cellar, and continue to improve for many more
I can't imagine there's anyone who wouldn't want to drink the 2022
Montlouis Les Bournais. It's a hands-off, carefully crafted Chenin. Grown
on clay-limestone soils, the result is elegant and tender with a lovely chalky
line on the drawn-out finish. Co...
