Domaine Bellevue
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Domaine Bellevue,
Drink now,
This Touraine Sauvignon from our friend Raphaël Midoir combines crunchy acidity with peachy and tropical notes indicative of the warm, sunny 2018 vintage. The vines here are on limestone with pockets of flint – soils not dissimilar to nearby Pouilly-Fumé. The wine is raised exclusively in stainless steel to lock in its bright and breezy primary fruit character. Raphaël suggests pairing it with goat’s cheese or grilled fish in beurre blanc sauce. Drink now to 2021.
Will Heslop, Burgundy Buying Assistant (autumn 2019)
Will Heslop, Burgundy Buying Assistant (autumn 2019)
Domaine Bellevue,
Drink now,
Fifth-generation winemaker Raphaël oversees 27 hectares, planted primarily with Sauvignon Blanc. His holdings include a parcel in the littleknown appellation of Touraine Oisly, but Touraine Sauvignon is his bread and butter. The domaine is located in Chémery, some 65 kilometres east of the historic city of Tours.
Raphaël adds no sulphur to this fabulously fruity, aromatic Gamay – a wine that blew us away on a recent visit to the domaine. Its bouquet of red berries and violets is one to savour. The palate is exceptionally supple, pointing to 2018’s warm, dry growing season. It is named after Raphaël’s grandfather, Jean, who was a Gamay devotee. Drink now to 2020.
Raphaël adds no sulphur to this fabulously fruity, aromatic Gamay – a wine that blew us away on a recent visit to the domaine. Its bouquet of red berries and violets is one to savour. The palate is exceptionally supple, pointing to 2018’s warm, dry growing season. It is named after Raphaël’s grandfather, Jean, who was a Gamay devotee. Drink now to 2020.
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Patrick Vauvy`s Domaine is now producing benchmark single varietal Loire wines. He took over the family Domaine in 1991 after studying viticulture and oneology at agricultural college. Today the Domaine now has 18 hectares of vineyards planted with Sauvignon Blanc, Gamay, Cabernet Franc, and small amounts of Chardonnay and Cot.
The vineyards are located on predominantly sandy soils on the north bank of the Cher Tributary. All the grapes are hand harvested and the majority of the red grape varieties are then fermented using a semi-carbonic maceration, as in used in Beaujolais. A small proportion of Sauvignon Blanc undergoes a short `maceration pelliculaire` which adds an attractive depth to the white wines.