The aromas are keenly flinty, farmore of the earth than of the vine. The wine is likewise steely and bracing, a truly dry Vouvray, at home with all varieties of dishes…allow it to get your creative juices flowing. - Kermit Lynch
Organic and biodynamic viticulture, low yields, hand harvested, indigenous yeasts, no sulfur, fermentations in cuve, wines age in barrel. While Catherine and Pierre work together in the vines and the cellar for all the Breton wines, the Vouvrays are Catherine’s pet project. The wine comes from 40-year old Chenin Blanc vines planted in flinty soil. A very gentle pressing is followed by a short vinification in stainless steel. There is no maloactic fermentation and the wine is bottled in the spring following harvest. Made for immediate consumption.
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