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Fourth generation Gilles Gaudron took over the family Domaine in 1993. Comprising of 50 separate, small parcels of vineyards, the estate is planted on limestone-clay soils spread over 27 hectares with closely spaced goblet-pruned vines, the majority of which are older than 30 years of age and are hand harvested.
Still aided by his father Sylvain, Gilles produces top quality, traditional Vouvrays with intense pure fruit characters and striking terroir expression. The atmospheric, naturally temperature-regulated cellars date back over 700 years and include 1,000 metres of tuffeau galleries. For all wines the fermentation is long and slow using natural yeasts.
But for Gilles, tradition is not enough: he always tries to improve quality and make better products. As a result, his Vouvray wines are often among the best ranked at the most famous wine exhibitions.
From densely-planted (6600/ha) 35 year old short-pruned bush vines on chalky clay with silica on gently south east facing slopes generally around the village of Vernou at around 70m above sea level. After hand-harvesting (bush vines require extra labour but the quality makes it worthwhile).
The grapes are whole-bunch pressed in a basket press. Fermented with no added yeast with temperature control at 18 C. No fining (gravity only). No oak. Matured in bottle in the family’s 13th century cellars hewn into the rock.
Honeyed Chenin Blanc from the Loire, perfumed with fresh hay, kept taut and lively by lemon acidity yet with a welcome touch of sweetness.
The ultimate cheese wine. Has the acidity to cut through creamy textures, but also a hint of sweetness to partner blues. By the same token it works well with shellfish and chilli heat.