Chateau Gaudrelle Vouvray Clos le Vigneau 2018
Off dry in style with honey, earth and apricot notes. Crisp and medium bodied. Wines from the town of Vouvray have been known to age well for 40 years.
Critical AcclaimAll Vintages
Produced by Alexandre Monmousseau, scion of a distinguished local family, this wine is ripe, full-bodied and splendidly rich. Just getting ready to drink, the wine is generous and full of dried apple and peach flavors. Good now, it will age well, certainly until 2025. Kysela Père et Fils.
Chateau Gaudrelle is a family-size vineyard created in 1931 on the right bank of the Loire, between Tours and Amboise. The domain acquired its notoriety thanks to the richness of its terroir, its conversion to organic farming (2017) and the attention they pay to create their wines.
Specialist of Chenin Blanc, they offer the entire range of white wine, from the driest to the sweetest. Each wine has a very particular identity and taste, thanks to the plot’s soil type and the chosen winemaking method. The sparkling wines are very expressive, fresh and full of fruit flavors. The choice to carry with a very long aging creates very fine and delicate bubbles on these cuvées. For the still wines, they are as aromatic as easy to drink, all occasions are good to open a bottle of Chateau Gaudrelle!
If you come to the estate, they will be more than happy to give you a tour of the troglodyte cellars and of course a tasting of their Vouvray wines. The philosophy of this team of 7 people is to work in harmony with the nature and share its passion.
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.
Unquestionably one of the most diverse grape varieties, Chenin Blanc can do it all. It shines in every style from bone dry to unctuously sweet, oaked or unoaked, still or sparkling and even as the base for fortified wines and spirits. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Somm Secret—Landing in South Africa in the mid 1800s, today the country has double the acreage of Chenin Blanc planted compared to France. There is also a new wave of dedicated producers committed to restoring old Chenin vines.