Wine in Saumur

Biodynamic and certified organic. 100% Cabernet Franc. From a one hectare plot of vines ranging from 15 to 50 years in age. Sandy-clay over Turonian-era limestone. Hand-harvested in small bins in the early morning to keep temperatures low. Native yeast fermentation in concrete vats for 3 weeks without pumpovers to limit extraction. Aged for 8 months in concrete vats. Bottled unfined and unfiltered with no additions besides minimal SO2. 500 cs produced.

Discover Chevalier De Grenelle Cuvee Reserve Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Domaine des Ruettes Saumur-Champigny Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Domaine des Grillemonts Saumur Rosé Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Elegant ruby color with purple tints. The nose is fresh and pleasant with strawberry, blackcurrant and spices aromas (pepper). In the mouth, the entry is tender and elegant then ample and harmonious with silky tannins. An elegant red wine, fruity, light, easy to drink. This wine will pair well with red meat, white meat, salads, cheeses and red fruits dessert. Perfect to accompany barbecues.

Discover Manoir De La Tete Rouge Saumur Rouge 2015 Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Tobacco aromas are followed by a palate that is classic smoky, cool Cabernet Franc. With tannins, juicy acidity and light red berry flavors, it’s a fruity wine with a bright aftertaste.

Discover Chateau De Chateau Aintres Les Sables Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Certified organic 100% Chenin Blanc 40+ year old vines 10-15 cm of dirt, then solid chalk Indigenous yeast Fermented and aged in tank

Discover Thierry Germain Saumur Blanc Cuvee Soliterre 2013 Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Couly Dutheil Samur Blanc M Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Location: Saumur, Loire Valley Size: 14.5 ha (35.83 ac) Varieties: Cabernet Franc, Chenin Blanc Viticulture: Organic (since 2003) Vinification: 100% de-stemmed, indigenous yeasts, no new oak except Arboises (80% new) and Brézé (40%), no fining, filtration if needed. When one has been at something for a long time, there is no greater gift than to find oneself as dumbstruck as a novice, deeply moved by the discovery of something truly profound. The hill of Brézé in Saumur has been such a discovery for us. On this hill, chenins taste like none other in the Loire. They are so uncompromising, so violently assertive, so brilliantly mineral, it reminds us of the first time we were confronted by the Mosel. The great Curnonsky, a Loire native, considered Brézé to be one of the most important terroirs in the Loire valley. No [expletive] kidding. Romain Guiberteau owns some of the best land in Brézé, and makes dry chenins of punk rock violence, yet of Bach-like logic and profoundness. He is creating quite a stir. Founded at the beginning of the XXth century by Clément Manguin, Romain’s great grandfather, the domaine was then passed on to Clément’s son in law, Robert Guiberteau, a talented winemaker and one of the founding members of the cave cooperative of Saumur. In 1954, recognizing the great potential of this terroir, Robert purchased several hectares on the hill of Brézé, in particular the Clos des Carmes, considered by legendary gourmet Curnonsky as one of the grand crus of the Loire Valley. When Robert retired in 1976 none of his children wanted to take over and the domaine was farmed out. In 1996, at the end of a lease cycle, Romain Guiberteau, who was flailing as a law student, decided to take over the management of his family’s vineyards rather than see the leases renewed. The following year, under the mentoring of Clos Rougeard’s Nady Foucault, Romain made 5000 bottles of red wine that he managed to sell easily. The success convinced him to pursue a qualitative approach to winemaking and to gradually take back his grapes from the cooperative. The domaine is 9.4 hectares (under plantation, there is 12 hectares total), 7 of which are located in the great terroir of Brézé. A little more than half of the surface is planted to Chenin with the remainder planted to Cabernet Franc. Age of vines varies between 4 and 80 years old, with a hefty proportion of old vines. In 2000, Romain converted the vineyards to organic management and in 2003 he began the process towards the AB organic certification, obtaining it in 2007. In only a few years, Domaine Guiberteau has become one of the most sought after domaines in Saumur, their wines already stringently allocated and found in the best restaurants in France.

This is not sparkling wine made by “leftover” juice as is unfortunately the case in many Loire sparkling houses. The fruit for these bottlings is harvested by hand and yields are quite low. This produces rich, textured bottlings of sparkling wine that are indicative of the varietal, not a sugar-packed and innocuous wine produced for the export market. 100% Cabernet Franc from vineyards just outside of Saumur. Fermented and aged in tank, this is produced using the Méthode Champenoise. Very low dosage to protect the aromas and flavor of the varietal. Bright, crisp, and delicious sparkling rosé.

Discover Joseph Mellot Saumur-Champigny Le Boisclair Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

70% Chenin, 30% Cabernet Franc Climate: The micro-climate of the Saumur region is the hottest and driest in the entire Loire Valley. Vinification: There are one or two selections by hand, harvesting in small crates when the grapes are just ripe in order to keep the freshness and fruit. Slow and soft pneumatic pressing so as to extract the juice without the bitterness of the pits, and fermentation and malo in tanks before putting in old oak barrels. Maturation: After blending, the wine is matured in oak casks 3 to 5 years old to gain its velvety without the wooden aromas. The bottling is the next spring, with a period "sur lattes" of 2,5 to 3 years. Service: Serve chilled, as an "apéritif" with toasts of fresh goat cheese and figs marmelade, or with a whole refined meal such as eggplant caviar, gaspacho, and fish mousseline.