Domaine de Villargeau - Coteaux du Giennois - Sauvignon Blanc - white - 2018 - 750 ml
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WHAT THE WINEMAKERS ARE SAYING
“Clear, yellow, slightly golden colour. Nose is expressive, lemony with white-flower aromas when young, developing citrus fruits and peach aromas. Nice amount of fruit on the palate, with freshness balancing smoothness and providing lovely length on the palate.” Domaine de Villargeau
In 1991, the Thibault family decided to create the “Domaine de Villargeau” on land facing south-southwest and enjoying the greatest amount of sunshine. Two brothers, Fernand and Jean-François Thibault, cleared hillsides abandoned since the phylloxera crisis in order to plant vines. The story continues when, in 2000, they were joined by one of their sons, Marc, returning to the area armed with his apprenticeship and experience in viticulture and oenology.
This 20 hectares vineyard is currently planted with ¾ white grapes, the Sauvignon Blanc. The red and rosé wines are generally made from Pinot Noir but the Gamay, the wine designation’s traditional grape variety, is used in the production of a delicious red wine. The diversity of the soils is due to the geological historky behind the formation of the Ligerian depression: Firstly, the flint gives all of its potential to the Sauvignon which, in this area, has a very delicate, fruity expression. Secondly, the Kimmeridgian marl over limestone clay allows the Pinot Noir and Gamay to develop a good balance of body, fruitiness and freshness.
Grape variety: Sauvignon Blanc
Soil: 80 % flinty clay, 20 % clay-limestone
Average age of vines: 15 years old
Grape cultivation: Vines have natural grass cover. “Guyot poussard” pruning method. Rigorous de-budding (set at 14 bunches per vine). Soil tillage. Sustainable viticulture.
Vinification: The decision of the harvest date is vitally important to the potential of our wines. Each plot is regularly visited in the period leading up to the harvests. Grapes are tasted and once optimum quality is reached, the harvest can begin. Great care is taken during harvest, from plot to press. Slow pressing for 2 hours, settling of 12 to 18 hours. Fermentation between 15 and 18° C in stainless steel vats. Aged on the lees until bottling.