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Saumur-Champigny Cep by 2015

The Experience

Drink When...
Exploring yang
Listen To...
The Light by Emmylou Harris
Think About...
About contrast
Drink With...
A Ploughman's Lunch

The Oddbins Take

We’re with the Taoists: you need yin and yang in this life. If meaty Argentine Malbecs and darkly rich Languedocs are yins in red wine terms, then we reckon this Saumur Champigny is a good example of yang. It’s all lightness and delicateness of touch, with elegant, strawberry and cherry notes and a seam of bell pepper running through, just lifting the whole thing to an almost zen-like state, but we’re mixing our philosophical metaphors slightly now.

The Vital Statistics

Country
France
Region
Saumur-Champigny, Loire
Classification
AOC Saumur-Champigny
Vintage
2015
Drink
Best Drunk Now & Over the Next 5 Years
Closure
Cork
Bottle Size
Regular - 750ml
Residual Sugar
375g/l
12.5%
Alcohol Units
9.4

In stock

£15.25

£15.25

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The Style

Grape
Cabernet Franc (100%)
Oak
Body
Light Full bodied
Sweetness
Dry Sweet

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  • Saumur-Champigny 'Soliterre'
Saumur-Champigny 'Soliterre'

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Born in the family vineyard of the Bordeaux region, Thierry Germain took over Domaine des Roches Neuves in 1993, when it already produced some of the best wines of the region. The Germain family is descendent of Vincent Saincrit, who was a rural miller living not too far from Bordeaux. Saincrit moved into viticulture and wine and, through his activities and those of his descendants, the family's portfolio of properties grew. Even today, although the latest generation have now settled in the Loire Valley, they continue to work at five estates around the old Blaye and Bourg appellations.

The 22 hectares of the Saumur-Champigny domain are maintained using biodynamic culture today. The production is small and the Cabernet Franc is harvested at complete maturity, by hand.

Fermentation takes place over 24 days, in stainless steel vats at 16-22°C, in order to extract the maximum aromas and richness. The wine is then aged in stainless steel vats and in wooden vats on their fine lees for three to four months at least. Cold maceration then takes place at 10°C and is done for 30% of the cuvée for three days.

A deep red, prune colour, the wine has an elegant nose of strawberry and cherry fruits. The palate is generous and rich, with a lot of balance and elegance.


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