Delicate bubbles. Dry finish. Perfect for day drinking, soda for grown ups.
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Certified organic farming, white clay and limestone soil with a lot of flint, 50 year-old vines, hand harvested, no added SO2. This wine is made in the ancestral method, taking wine that hasn’t finished fermenting and bottling it, trapping CO2 from fermentation inside the bottle and giving it a light fizz.
Not from a winemaking family, but with degrees in biology and oenology, Marie Thibault began making wine in the early 2000s. She worked for a time at François Chidaine in Montlouis, where she fell in love with Chenin Blanc. In 2011, she founded her own 3.5 hectare domaine in Azay-le-Rideau, a lesser known environ of the Touraine appellation. While in some sense this is a new beginning for Marie, she has over a decade of experience making wine and benefits from strong relationships with many growers in the region such as Noëlla Morantin and Frantz Saumon. It sounds cliché, but her passion and energy are infectious; she’s also humble, learning one year to the next how to progress and improve.
Marie has one contiguous parcel on a gentle, windy slope that is drier than the other vineyards of Azay-le-Rideau, which lie on a plateau. Her vineyard is marked by white clay and limestone. She immediately began to farm organically in 2011 and 2014 will be her first certified vintage.
Gamay is an ancient Burgundian red grape variety that is most well known for the wines of Beaujolais. There are over 30 different varieties of Gamay, many of them specifically cloned to select certain characteristics. The original variation is known as Gamay Noir a Jus Blanc - named for it's pale flesh. It is a natural offspring of Pinot and Gouais Blanc
The "garden of France", Touraine's most famous wines are the still red wines from the individual appellations of Bourgueil, Chinon and St Nicolas de Bourgueil, and it's still and sparkling wines from Vouvray and Montlouis. The soil contains a local limestone unique to the area called Tuffeau. It is characterized as a chalky or sandy, fine-grained limestone, white to yellowish-cream in appearance, and micaceous (containing some white flakes of mica, or muscovite). Ancient Loire Valley formed the floor of a vast sea. Over the millennia, sediment from the sea floor, comprised fossilized living organisms and sand particles, became compressed to form what is now known as Tuffeau stone.
Weathered tuffeau, combined with sand, flint, and clay—as found in the Central Loire regions of Anjou, Saumur and Touraine is an excellent vineyard soil. Tuffeau is equally famous for being the building blocks of many of the gorgeous castles of the Loire, and may also be known as Turonian Limestone (after the city of Tours).
Tasting: Bright cherry, raspberry, earth, delicate bubbles
Pairing: Charcuterie, baked brie, smoked salmon