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Chateau de Montfort Vouvray 2011

Chenin Blanc from Vouvray, Touraine, Loire, France
    12% ABV
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    2.7 4 Ratings
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    2.7 4 Ratings
    12% ABV

    Winemaker Notes

    Chateau de Montfort Vouvray is an elegant, fine wine characterized by brilliant fruit aromas and excellent structure. Aromas of Granny Smith apples and Anjou pear dominate, with a hint of wet stone minerality. The initial fruit sweetness is perfectly complimented by a true zing of bracing acidity and minerality. The finish is long and satisfying, and the overall impression is of a tremendously refreshing wine.

    Critical Acclaim

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    Chateau de Montfort

    Chateau de Montfort

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    Chateau de Montfort, Vouvray, Touraine, Loire, France
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    This historic property consists of 75 acres of premium quality land throughout the Vouvray AOC and Touraine AOC. The estate is somewhat unique in that most of its vines are located surrounding the winemaking facility in one large parcel.

    The vineyards of Château de Montfort, based in clay and limestone soils on a bedrock of chalky limestone tufo, are predominantly planted to Chenin Blanc. The estate is somewhat unique in that most of its vines are located surrounding the winemaking facility in one large parcel. Average vine age is over 50 years, limiting yields and providing great concentration and depth in the wine. Average vine age is over 50 years, limiting yields and providing great concentration and depth in the wine.

    In the heart of the Loire Valley, The Feray Family produces a Crémant de Loire made of Chenin Blanc and Chardonnay.

    An important white wine appellation in the Touraine and one of the top in all of the Loire, Vouvray uniquely specializes in a wide range of styles from dry to sweet, and still to sparkling, each with its own definitive character. Vouvray is almost always 100% Chenin blanc (however up to 5% Menu Pineau is theoretically allowed but not often used).

    Vouvray is also the name of a pretty little town just east of Tours on the northern bank of the Loire—its vineyards surround it to the northeast. Houses and cellars are carved out of the local tuffeau, a chalky or sandy, fine-grained limestone. Vineyards inhabit clay and gravel topsoil over tuffeau on the plateau, the best of which have a slight slope with a southerly aspect.

    Chenin blanc’s high acidity and natural adaptability allow it to produce a wide range of styles with enormous success. Styles under the Vouvray name include sparkling, both Brut and Demi-Sec and still: Sec (dry) and Tendre (off-dry) as well as Demi-Sec (noticeably sweet), Moelleux (very sweet) and Liquoreaux (botrytized). Most can age about five years but the best quality versions will continue to improve over decades.

    Chenin Blanc

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    Responsible for some of the world’s highest quality white wines, Chenin Blanc doesn’t always get the recognition it deserves. Unquestionably at its best in its birthplace of the Loire Valley, Chenin Blanc can do it all—from bone dry to unctuously sweet, still or sparkling. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Chenin Blanc is planted in California, namely in the Clarksburg AVA but also very widely planted in South Africa, where it is occasionally labeled as “Steen.”

    In the Glass

    Chenin Blanc ranges from austere to richly sweet, with aromas of McIntosh apple, honey, beeswax, jasmine, hay, and quince. When grown in warmer regions, Chenin Blanc develops richer, tropical-fruit flavors, such as pineapple and melon, as well as ripe stone fruit. Often these wines carry some residual sugar.

    Perfect Pairings

    Cool-climate Chenin Blanc has the structure, austerity, and chalky acidity to work with antipasti or unadorned seafood, such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food.

    Sommelier Secret

    There are several appellations throughout the Loire Valley devoted to producing different styles of Chenin Blanc. Vouvray, Saumur, Anjou, and Savennieres are known for excellent dry and off-dry wines; Vouvray, along with Montlouis, Bonnezeaux, and Quarts de Chaume, produces glorious late-picked sweet wines whose high sugar levels are offset by Chenin Blanc’s hallmark acidity. Sparkling Crèmant de Loire, Saumur, and Vouvray provide delightfully affordable and flavorful alternatives to Champagne.

    YNG191951_2011 Item# 124598