Our Savennières

La Jalousie

In recent years we have harvested earlier our Cuvée La Jalousie when the berries are pale yellow and crisp, that way we obtain wines with fresh fruit aromas. In the winery, we interfere very little, respecting the grape: the wine remains in tanks for 9 months on the lees in total absence of oxygen. This way it keeps its fruitiness and freshness. It is a wine of "conversation" that can be served as an aperitif or with fish, white meat. A fairly new style for Savennières.

Les Caillardières

Les Caillardières are harvested later; the berries are golden, producing wines with aromas of baked apple, exotic fruits, raisins and toasted almonds. That terroir gives the wine a very silky texture, characteristic of these sandstone schist parcels. This wine is vinified and aged in barrels (French oak, 12 months) and reveals through natural micro-oxygenation this slightly bitter aftertaste that will give an interesting body to the wine. Rather smooth on the palate this wine has character. It pairs very well with artichokes or asparagus, other vegetables difficult to pair with wine. It is also popular with sweet and savory dishes such as veal stew with orange, monkfish with honey and cider vinegar, roasted pork with pineapple.

video Les Caillardières 2014

Le Clos du Papillon

Le Clos du Papillon is a small valley at mid slope, beautifully exposed southwest to the light of the Loire. There are schist, rhyolite but also quartz. The topsoil layer is very shallow (60 cm) which provides excellent drainage for rainwater. The vine growing conditions are difficult, forcing it to develop its roots deep in the rock cracks to draw nutrients. The climate in that parcel allows for a level of highly advanced maturity. With grapes that concentrate aromas under the action of Botrytis. Le Clos du Papillon is harvested in two selections: The first selection during the « Fresh Fruit aroma » period and the second one later with some botrytis during the « cooked fruit, quince and smoked aromas » period. Both selections are put in barrels and blended 16 months later. The wine then remains a few months in vats. This assemblage of the two styles of grapes results in a full bodied wine, with a citrus finish on very first attack, followed by sensations of ripe and exotic fruit with a very distinguished touch of bitterness or toasted almonds on the finish. The long ageing on the lees gives it a nice smoothness. The « brandy » nose is characterized by aromas of evolution. The body and the very long finish make the Clos du Papillon a gastronomic wine to accompany lobster, scallops, smoked fish, Turbots, Saint Peter. It is also interesting with delicate white meats such as veal or capon, along with truffles or mushrooms. Classic mountain cheeses like old Salers, or 5 to 6 years old Comté are equally delicious with this great Savennières.

Vendanges 2017

2017 has been a terrible year for the Savennières’s vineyard because of the frost in april. After few weeks, some flower buds have grown and gave enough grapes for 3 barrels. That’s a really pure wine, tensed and mineral, quite different from usual Savennières wines but representative of the Domaine du Closel by its elegance.

Les Coteaux

Les Coteaux is a sweet Savennières very rarely produced at Domaine du Closel. 534 bottles in 2016.
From grapes harvested at the end of October 2016, this wine fermented at its own pace, very naturally during 8 months, in barrels. Aged for 18 months on fine lees, it has finally kept 41 grams of residual sugar with an acidity of 4.1 g / l, in a magnificent balance. Aerial, delicate, of a great freshness, it represents a sublime expression of chenin on the schists of Savennières.
The parcels of the hillsides form with Le Clos du papillon the slope of the flow which borders our vineyard to the west of slopes marvelously exposed south / south west.
This wine represents the memory of Savennières best known in the Renaissance for its sweet wines.
Given the remarkable versatility of Chenin produced on the hillsides of Savennières, winegrowers have been striving, since the 19th century, to promote the production of fine, dry, semi-dry, sometimes even sparkling wines, and only when the circumstances were favorable, great sweet wines.
They respected the true expression of the diversity of terroirs and vintages of this grand cru de l’Anjou.