Fruit
Earth
Acid
Body
Minerality
L’Ardillon, Brézé, from a single south/southwest-facing parcel, 80 cm deep clay-loam topsoil over Turonian limestone.
Notes from Becky Wasserman & Co.:
"We met fellow ex-pat and wine geek, Brendan Stater-West, where magic happens – in Romain Guiberteau’s cellar in Saint-Just-sur-Dive. Since 2011, Brendan has been working behind the scenes as Romain’s right-hand-man. And in 2015, he completed the first harvest of wine to be bottled under his own label, from the wonderfully unique site of Les Chapaudaises!
Country
France
Sub-Region
Saumur
Region
Loire
Varieties
Chenin Blanc
Farming
Organic
Soil
Deep clay-loam topsoil over Turonian limestone.
Winemaking
Sorted directly in the vineyard (with sorting table), pressed with whole clusters, settled and decanted, 2-4-week ambient yeast fermentation in steel tank at 20°C, malolactic conversion sometimes blocked due to the very low pH (between 3.07 to 3.12) and the cold cellar environment (10 to 12°C), aged for 24 months on the lees in barrels (approx. 30% new), racked and aged for an additional 5 months in steel tank, no fining, tangential filtration, SO₂ added after pressing and fermentation and is adjusted to 20 ppm free SO₂ at bottling.