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Clos du Gaimont Vouvray 2012

Chenin Blanc from Vouvray, Touraine, Loire, France
  • WE89
12% ABV
  • W&S91
  • WS90
  • W&S90
  • WS90
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12% ABV

Winemaker Notes

Pale yellow in color, the nose reveals typical Chenin Blanc characteristics — floral aromas that are reminiscent of acacias with hints of dried fruit. Fresh notes of green apple and citrus fruit arebacked by a mineral edge that leads to a rich, concentrated and well balanced, dry palate.

Serve chilled and enjoy with appetizers, seafood and poultry.

Critical Acclaim

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WE 89
Wine Enthusiast
Dry but rich, this is a full-bodied, ripe wine. Apple and citrus flavors are complemented by notes of ripe red currant and spice. Strong acidity reveals how young the wine is. Drink from 2017.
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Clos du Gaimont

Clos du Gaimont

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Clos du Gaimont, Vouvray, Touraine, Loire, France
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Clos du Gaimont is a parcel of the esteemed Clos de Nouys vineyard, which is situated on one plot of premium land in the heart of Vouvray. Vouvray is one of the oldest terroirs in France, located on the east side of Tours. This wine is produced from trellised Chenin Blanc vines that average 30 years of age, receive south-southwest exposure and are set in clay limestone soil. The vineyards are managed according to an ecofriendly, sustainable philosophy. There is minimal weeding and regular scrutiny of the state of the vines in order to determine when the best time to apply a treatment is.

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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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. While most would agree it reigns supreme when from its birthplace of the Loire Valley, Chenin is the most planted variety in South Africa. California’s Clarksburg appellation is also winning more notoriety for its Chenin.

In the Glass

Chenin's drier versions commonly have characteristics of passion fruit, lemon, quince, green apple, saffron and chamomile while sweeter version express aromas and flavors such as yellow pear, white peach, persimmon, melon, ginger and honeysuckle. When aged in oak, qualities like meringue and brioche can be found. Sparkling versions often have yellow apple, ginger and floral notes.

Perfect Pairings

Cool-climate Chenin blanc has the chalky acidity to work with light seafood such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food. The sparkling versions such as Saumur Mousseux, Vouvray Petillant and Crémant de Loire make amazing aperitif options that won’t bruise the pocketbook.

Sommelier Secret

South Africa actually has double the amount of Chenin blanc planted compared to France. It is believed that either the Dutch navigator, Jan van Riebeeck, brought the grape to Cape Town in 1655 or the Huguenots fleeing France brought it in 1685. Either way, the South Africans have favored it for many centuries and make it in almost every style. Today a new wave of dedicated producers has committed to restoring old Chenin vines and finding the most ideal new spots for this prized variety.

YNG364222_2012 Item# 141578