Chateau Gaudrelle Cremant de Loire Brut
Critical AcclaimAll Vintages
The Gaudrelle is originally a manor of the seventeenth century, consisting of a tall building with a ground floor and an attic lit by skylights stone at noon. Not far from the manor is the troglodyte chapel (completely dug in the rock). Its Greek cross plan includes a vaulted nave and transept as well as an apse in the cul-de-four. The rock covering the crossing of the transept has been hollowed out and this crossing is dominated by a square bell-tower, covered with a pyramidal roof, and which emerges above the hill.
A provost also existed in the twelfth century at Gaudrelle. It constituted a dignity and a benefit depending on the Collegiale Saint-Martin of Tours.
It is owned by the family since 1931 and Monmousseau under went two expansions, one in 1974 and one in 2004. Today, Alexandre Monmousseau is the grower and producer.
Praised for its stately Renaissance-era chateaux, the picturesque Loire valley produces pleasant wines of just about every style. Just south of Paris, the appellation lies along the river of the same name and stretches from the Atlantic coast to the center of France.
The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire—farthest west and closest to the Atlantic—has a maritime climate and focuses on the Melon de Bourgogne variety, which makes refreshing, crisp, aromatic whites.
The Middle Loire contains Anjou, Saumur and Touraine. In Anjou, Chenin Blanc produces some of, if not the most, outstanding dry and sweet wines with a sleek, mineral edge and characteristics of crisp apple, pear and honeysuckle. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay and Malbec (known locally as Côt).
The Upper Loire, with a warm, continental climate, is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.