Vincent Roussely is the fourth generation of the family to make wines at this beautiful 8 hectare vineyard site in the heart of Chenonceaux on the Cher River. I met him earlier in the year in the Loire and was struck by his enthusiasm and his dedication to the family plot. I love this region so it was an easy decision to make to import the wines once we had tasted together. Since 2007 he has farmed his vineyards by hand tractor and horse and, as a result, has seen the health of his vineyards, swards and grapes improve immeasurably, which naturally has a direct influence on the wines he produces. Planted mainly to Sauvignon Blanc, the soil is a mixture of clay and limestone with pockets of Silex where his oldest vineyards are situated, many of which are over 80 years old. In smaller parcels he also has some Cot, Pinuea d’Aunis, Cabernet France and Gamay. The Cellar is underground, dug into a tuffeau tunnel underneath the vines, and has been used for vinification of wine for over 250 years when the Clos belonged to the original castle in Angé.. New inox fermentation tanks have been put in place located in carved out recesses in the soft stone. Ferments are spontaneous and naturally very slow. Certain parcels are fermented and raised in 400 litre ‘Futs’ of French oak, depending on the vintage. L'Escale is a young vine Sauvignon grown on clay silt soil over limestone from several parcels. It is pressed in a pneumatic press and fermented in temperature controlled stainless steel tanks. once MLF is completed the wine is kept on the fine lees for a few months prior to bottling. It is the fresh, racy wine which is clear vibant and thirst quenching. The Chenonceaux is selected form a parcel of 85 year old vines which are planted on lighter clay with silex over tuffeau. The vines are densely planted and worked solely by hand. Fermentation is made in small, custom made stainless steel pots, where the wine is left for 11 months on the lees (some gross lees are left in the tanks) prior to bottling. It is a classic style, textured, peach infused and wild on the palate with a mineral coolness driving it forward. Canialle is a juicy, 50% Carbonic, 50% whole-bunch fermented Gamay from the younger vines. It is raised in stainless steel and bottled 6 months after harvest. It is juicy, full of energy and sappy acidity and shows of the vintage fruit palate well. 'Irredutible' is a new style of wine for Vincent, one where he chooses not to add sulfites and ferment in amphora. Pineau d'Aunis is at home here and the old vines produce quite concentrated wines which are given weight by the vintage but elegance by careful pruning and canopy management. It has a brisk, woodland air to it, with cherry scent and spice, with a palate that is is well bound to the tannin and acidity and opens up beautifully with a carafe. (and a little time in the fridge too).
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