Domaine de la Garreliere
Pascale and Francois Plouzeau began farming biodynamically on Francois' family plot over 25 years ago. 30km south of Chinon, they farm 20ha with South and East expositions and a variety of soils including sand, clay, and flint. Because of their isolation from other vignerons, their vineyards are remarkably chemical free. Today, they are joined by their son Antoine who assists in the vineyards and winery.
In the cellar, they make wines with minimal intervention. They use native yeasts for fermentation, do not fine or filter their dry wines, and only use sulfur as necessary at the bottling. The majority of their wines age in old vats and barrels for stability and added complexity.
In the cellar, they make wines with minimal intervention. They use native yeasts for fermentation, do not fine or filter their dry wines, and only use sulfur as necessary at the bottling. The majority of their wines age in old vats and barrels for stability and added complexity.
Le Blanc de la Mariée
100% Sauvignon Blanc on sandstone and clay soils with flint from 25 year old vines. Direct press to tank for fermentation with indigenous yeasts. Aging for 6 months in concrete vats.
100% Sauvignon Blanc on sandstone and clay soils with flint from 25 year old vines. Direct press to tank for fermentation with indigenous yeasts. Aging for 6 months in concrete vats.
Le P'tit Chenin
100% Chenin Blanc from their newest vineyard at the top of a slope on black sand. Direct press to tank for fermentation with indigenous yeasts. Aging for 6 months in 500l old barrel.
100% Chenin Blanc from their newest vineyard at the top of a slope on black sand. Direct press to tank for fermentation with indigenous yeasts. Aging for 6 months in 500l old barrel.
Gamay sans Tralala
100% Gamay from 40 year old vines on limestone soils. Carbonic maceration in concrete vats for 15 days followed by aging in concrete vats for 6 months.
100% Gamay from 40 year old vines on limestone soils. Carbonic maceration in concrete vats for 15 days followed by aging in concrete vats for 6 months.
le Rouge des Conurs
100% Cabernet Franc from 20 year old vines on sandstone and clay. Destemmed and macerated on skins for 15-20 with only a few pumpovers. Aging in concrete for 6-8 months.
100% Cabernet Franc from 20 year old vines on sandstone and clay. Destemmed and macerated on skins for 15-20 with only a few pumpovers. Aging in concrete for 6-8 months.