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Philippe Foreau Vouvray Moelleux Clos Naudin 2009

Chenin Blanc from Vouvray, Touraine, Loire, France
  • RP96
  • V92
13% ABV
  • RP96
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4.0 2 Ratings
13% ABV

Winemaker Notes

Philippe Foreau wines exhibit an extraordinary panoply of flavors and aromas of fruit, floral and earth elements. Foreau is never chapitalizes his wines and this Moelleux Cuvee is only made in years when the grapes naturally reach a high degree of ripeness.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
The golden yellow 2009 Vouvray Moelleux offers an awesome rich bouquet of a full basket of super ripe white and yellow-fleshed fruits with pure and mineral highlighted aromas as well as colored blossoms, yellow paprika, ginger, coriander, white pepper, toasted peanuts and speck. Bottled with 80 grams of residual sugar, this is a full-bodied, complex, and very elegant almost perfect moelleux à la Foreau, a really rich, ripe, sweet and perfectly balanced wine of great finesse and a persistent freshness due to the lingering salinity and piquancy. This great Moelleux is surely made from healthy berries and for all Chenin lovers and their following generations this is a must buy.
V 92
Vinous
Golden yellow. Supple aromas of ripe apricot, candied pineapple, quince and herbal spices. Unctuous nectarine fruit is given a vivacious character by subtle framing acidity. Well-balanced acidity shows just enough spice on the finish. Classically rich in style, this is best served with apple pie at present. With another few years of bottle age, it can also accompany foie gras.
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Philippe Foreau

Philippe Foreau

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Philippe Foreau, Vouvray, Touraine, Loire, France
2009 Vouvray Moelleux Clos Naudin
HISTORY OF DOMAINE: Philippe Foreau is the third generation of the Foreau family to produce Vouvray from this fabled domaine which his grandfather purchased in 1923. Philippe assumed the direction of the domaine in 1983 upon the retirement of his father, Andre. Today the domaine consists of 11 1/2 hectares planted to Chenin Blanc.

COMPOSITION OF DOMAINE: The vineyards are located in the northeast corner of Vouvray, sited mid-hill with 100% south/southeast/southwest exposures. The principal vineyards are known as "Les Perruches" and "Les Ruettes". The average age of the vines is approximately 35 years. Yields over the past 10 years have averaged 33 hectoliters per hectare. The vineyards are tended pursuant to organic methods - without the use of herbicides and worked with organic fertilizers. Production levels are approximately 30,000 bottles per annum of still wine and 25,000 bottles annually of sparkling wine made following the traditional "champagne" method.

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.

TEFFOVM091_2009 Item# 112005

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