Tournebride, like all Gaudry wines, is made from observation and emotion. Tournebride has no classic winemaking recipe and the wine itself each year shows the producer what to do. It is a blend of different regions of the appellation of origin on different soils, each adding multiple layers to the wine. Precision of expression and tensions, with fruit and...
Vincent Gaudry doesn’t readily offer answers about his wines, perhaps because he prefers to observe and let each vintage guide the vineyard’s expression. In his top Sancerre wines, such as Pour Vous and A mi-Chemin, time and patience are essential tools, along with the unique characteristics of each terroir from which they originate. Pour Vous ages for a...
The Syrah vines, which are over 20 years old, yield low yields per acre and are cultivated using meticulous organic practices. Fermentation takes place with native yeasts, while maceration is particularly brief, contributing to the wine’s lighter, juicier, and more direct character. There is no barrel aging, preserving the purity of the fruit. The result...
Elegant and introverted aromatically, it has elements of the character of Muscatella, which anyway constitutes 70% of the blend. Ripe fruit, bergamot and ripe lemon, with citrus blossom and a vegetal quality reminiscent of the green part of the bud before it opens. Wet earth and earthiness intensify the layering of the aromas. The palate is more spicy...
The fruit for Les Bressandes comes from four small pieces of the famous vineyard with its combination of clay and limestone. The vines are grown biodynamically and the overall philosophy of the winery is entirely traditional, with little inclination to interfere even with sulphite levels. Vinification is 80% whole bunch, in concrete open tanks and the...
An old Roditis vineyard, 49 years old, from those wonderful cups that one finds scattered on the slopes of Aegialia. The combination of age, non-irrigation and altitude gives excellent raw material, with concentrated grapes and high natural acidity. Clay-limestone soils limit yields and enhance the structure and freshness of the wine. Fermentation takes...
At an altitude of 915 meters, with northern exposure and significant day-night temperature differences, Laurier Noir's small Mavrodaphne vineyard produces concentrated grapes, with low yields per hectare and fruit full of intensity. The vines are around 20 years old and benefit from the cool mesoclimate and clay-limestone soils. The vinification is...
At the foot of Mount Chelmos, at an altitude of 840 meters, Roditis reveals its purest and most crystalline face. The old, non-irrigated cup-shaped vines, over 50 years old, rooted in limestone soils, produce extremely concentrated grapes. The philosophy of gentle intervention in winemaking follows the rhythm of nature: spontaneous fermentation with...
Jasse Côtes Catalanes from Domaine Gauby is an orange wine made from Muscat, with skin-contact maceration that decisively influences both the color and the structure of the wine. More precisely, it is a blend of Muscat Blanc à Petits Grains and Muscat of Alexandria from biodynamic vineyards, crafted with a zero-intervention winemaking approach. An...
Old pre-phylloxera vines of Grenache and Carignan along with Syrah make up the great trio of varieties in the Muntada blend. The winemaking is old-fashioned with native yeasts, concrete tanks and maturation in old foudres for eighteen months. Muntada has excellent depth and intensity while managing to maintain its characteristic elegance. It is a “raw”...
At a time when the house was betting on the bigger, richer wines in terms of barrel and maturity, Gauby worked against the grain. In a hot region where over-ripeness can often be achieved in a flash he found the trick in biodynamic farming and shading the vineyards. Large trees spread their shade through the vines, protecting the old cups from the hot...
Old pre-phylloxera vines of Grenache and Carignan along with Syrah make up the great trio of varieties in the Muntada blend. The winemaking is old-fashioned with native yeasts, concrete tanks and maturation in old foudres for eighteen months. Muntada has excellent depth and intensity while managing to maintain its characteristic elegance. It is a “raw”...
