|Producer||Domaine de Pouvray|
|Other Features||Vegan, Indigenous yeasts|
The grapes are harvested between the end of September and the beginning of October. They go through a gentle pneumatic press. The juice is cold settled for 2 days for clarification, prior to indigenous yeasts fermentation in stainless steel tanks, with temperature controlled to 16-18°C (61-64F). The wine is aged for 6 months on the fine less before bottling in April/May. Expressive nose, floral and ripe fruit (citrus, quince) aromas. Fresh attack, very round palate and quite full-bodied. Good balance of sugar and acidity. Long finish characterized by notes of honey and dry fruit. 2 g/l Residual Sugar. 13% alcohol. 700 cases produced.
About the Producer
Domaine de Pouvray is a 40 ha old estate located in Vernou-sur-Brenne, in the heart of Vouvray. Originally, Domaine de Pouvray was part of the “Manoir du clos de Pouvray," a farm located in the hamlet of Pouvray. The first vines were planted in the early 1930’s. In 2001, Sébastien Bonzon (the experienced cellar master) and Jean-François Boitelle, who both worked at the domaine, purchased it from retiring Gilbert Vincendeau. A new cellar was built in 2016 in order to modernize the production facility. The underground cellar is carved out of Tuffeau, providing perfect natural conditions to age the wines.
Domaine de Pouvray makes classic dry Vouvray, a racy off-dry and when nature permits, the rare Vouvray Moelleux, made from botrytis-infected, late-harvested grapes. The estate also produces sparkling wines. The still wines are made from a selection of parcels: mostly clay on flint for the sec; clay on limestone for the demi-sec. One of the best terroir is a 2ha parcel called “La Meslerie”, famous thanks to the neighbouring Clos de la Meslerie owned by Peter Hahn.
Farming/vinification practices: organic practices. Grass is allowed to grow between the rows in order to avoid erosion and improve the health of the soil. After pruning, the vine shoots are shredded and left on the ground to decompose and nourish the soil, with the addition of other organic matter and lime. Preventive health techniques are used, such as ébourgeonnage (the removal of unwanted new vine shoots) and effeuillage (the removal of old leaves). The wines are vegan.