Domaine du Clos Naudin
Philippe Foreau took over the domaine in 1983 and still follows the traditions of his Grandfather, but has brought a polish and elegance to the wines. Indeed we believe he produces the purist and most profound expression of Vouvray today.
The vines now average around 40 years of age, grown on three different terroir, flint, clay and limestone. Each terroir brings its own attributes, power, complexity, potential longevity, minerality and elegance. The secret ofcourse, is in Philippes' skill at combining these elements to their best advantage. The majority of the production comes from the lieu dit, Les Perruches, which lies behind the house and of course the famous Clos Naudin.
Philippe places great importance on terroir and thus looks to create a living soil and environment, using only organic fertilizers and no pesticides. Unsurprisingly yields are kept low (around 35hl/ha) and the grapes are carefully selected in the vineyard, which is picked in successive tris. Only natural yeasts are used for the slow fermentation, which takes place in old 300 litre casks. There is no chaptilisation or acidificaiton and the wine is therefore a true reflection of the year. Thus, not every style of Vouvray can be produced in each vintage.
The vines now average around 40 years of age, grown on three different terroir, flint, clay and limestone. Each terroir brings its own attributes, power, complexity, potential longevity, minerality and elegance. The secret ofcourse, is in Philippes' skill at combining these elements to their best advantage. The majority of the production comes from the lieu dit, Les Perruches, which lies behind the house and of course the famous Clos Naudin.
Philippe places great importance on terroir and thus looks to create a living soil and environment, using only organic fertilizers and no pesticides. Unsurprisingly yields are kept low (around 35hl/ha) and the grapes are carefully selected in the vineyard, which is picked in successive tris. Only natural yeasts are used for the slow fermentation, which takes place in old 300 litre casks. There is no chaptilisation or acidificaiton and the wine is therefore a true reflection of the year. Thus, not every style of Vouvray can be produced in each vintage.
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