Château Yvonne - Saumur Blanc 'Le Gory' 2015
This product is currently sold out.
With a name like "Le Gory", you'd expect violence in the glass—an explosive wine, bloodshed on the palate, a hint of gunpowder on the nose.
All that excitement is there, but wrapped in far more elegant manner. This is 100% Chenin Blanc from the lieu-dit 'Gory', Matthieu's finest plot which lies just 200 meters from the Loire river. This is a singular parcel in Parnay with only .15 hectares of vines planted in 1999, on deep red clay soils, with a surface of rocky tuffeau stone.
You'd think that such young vines won't have complexity, but that's where "Le Gory" will stun you. It's richly golden in the glass. There's an intense aroma of citrus and stone fruits, sweet cereals, and a lifted nuanced minerality which is even more elegant than the Saumur Blanc. This is an exceptional wine, in exceptionally low quantities: only 900 bottles produced per year.
Annual Production: 900 bottles, 30hl/ha
Blend: 100% Chenin Blanc
Terroir: Deep red clay soils, with a surface of rocky tuffeau stone
Winemaking: Native yeast fermentation in barrel until Spring. 12 months in barrel (30% new), then 3 months in tank before bottling. No batonnage.
Certification: Certified organic (Ecocert 1997)
Drinking Window: 2018-2030
Château Yvonne is an ancient estate that dates to the 16th century, and winemaking is part of its tradition since 1813, when a local winemaker moved in. But it wasn't until almost 200 years later in 1997 that Yvonne and Jean-François Lamunière decided to recreate the abandoned vineyard with the help of Françoise Foucault, of Clos Rougeard.
In 2007, Matthieu Vallée purchased the estate but kept the name of the winery out of respect to the incredible work done by the Lamunières. This is now one of best producers in Saumur alongside Clos Rougeard and Guiberteau, with 8 hectares of Cabernet Franc and 3 hectares of Chenin Blanc and 8 hectares of Cabernet Franc. Everything has been farmed organically (Ecocert certified) since 1997 and biodynamically since 2012.
Vallée uses native yeast fermentation only, and has no additions other than minimal SO2, slow malolactic fermentation, and minimal racking. All his wines are unfined and unfiltered, and are ambitious, long-living examples of the best of Saumur.