Duo from Saumur to the rescue of the heat wave

The Angevin vineyard, in its broadest sense, is the meeting point between the Armorican Massif and the Paris Basin, two of the most important geological formations in western France.

Duo from Saumur to the rescue of the heat wave

The Angevin vineyard, in its broadest sense, is the meeting point between the Armorican Massif and the Paris Basin, two of the most important geological formations in western France. These two types of soil give wines of distinct styles, yet from the same two grape varieties: chenin, in white, and cabernet franc, in red.

While the vineyards to the west of the city of Angers rest on soils of schist, slate and other primary rocks of the Armorican Massif, those located to the east of Angers are rooted in the famous tuffeau. It is to these limestone soils that the best Saumur wines owe their unique personality.

Terroirs capable of producing wines of great freshness and whose secrets Romain Guiberteau knows.

Health!

Domaine Guiberteau, Saumur blanc 2020, Les Moulins $39 - SAQ code 14995715 – 13% - <2 g/L – Organic

Les Moulins, in white, comes from vines grown organically on clay-limestone soils in the communes of Montreuil-Bellay, Brézé, and Bizay. Whole bunch pressing, fermentation with native yeasts and aging on fine lees in stainless steel vats. The 2020 surprises first with its lively attack on the palate; the carafe is essential. After aeration for an hour, the wine seems to take on volume in the mouth, still just as lively and tense, but more supple and easy to like. If the warm weather predicted for this weekend makes you crave a halibut ceviche drizzled with lime juice, you've got your bottle!

Domaine Guiberteau, Saumur red 2020, Les Moulins $27.55 - SAQ code 14995811 – 13% - <2 g/L

Les Moulins, the red version, comes from vines between 7 and 80 years old, planted in the sandy and clay-limestone soils of Montreuil-Bellay and Brézé. A supple red, but with tannins just compact enough to frame the fruity flesh. It too will benefit from aeration in a carafe for 30 minutes. Serve it with a loin of lamb and a coulis of red peppers.

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