This is a classically aromatic, fresh and minerally Sauvignon Blanc from the southern Loire that combines great winemaking with the ideal hard limestone terroir and sunny, windy climate.
Despite being offered posts as winemaker in New Zealand and Burgundy, on leaving viticultural college, winemaker Pierre Morgeau decided to take on his family estate in the southern Loire region of the Haut Poitou in 2009, becoming the fifth generation of his family to make wines on the estate.
Pierre runs the 25 hectare estate (planted with Chardonnay, Sauvignon, Pinot Noir and Gamay) sustainably. There are 5000 vines/hectare, with grassing through at least alternate rows and Pierre raises leaf height to over two metres so as to be able to leaf-pluck around the bunches, giving the grapes the best possible conditions to ripen.
Clearly benefitting from the dry, sunny climate and cooling breezes from the nearby Atlantic coast, this corner of the southern Loire is ideally suited to producing finely balanced Sauvignon Blanc and Pinot Noir. Better still, its hard limestone soil retains the heat of the day, further helping the grapes reach full maturity.
After picking by machine, pressing takes place in a nitrogen-inerted Wilmes press (the domaine produces its own nitrogen, so the juice and wine is kept sheltered from oxidation at every stage), with the fin de press opened up to air and vinified separately. Fermentations - in part using natural yeasts - are in temperature-controlled stainless steel vats and the finished wines stay with their fine lees until bottling in early spring.
Opening with classic gooseberry and lime aromas backed with hints of blackcurrant leaf, the palate is impeccable Loire sauvignon - crunchy, aromatic and fresh with real complexity and depth. Mid-weight and refreshing, this makes a great apéritif and is perfect with seafood, salads and sushi.