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 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 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 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.
Le Clos du Papillon
The Clos du Papillon parcel is a small valley (coulée), wonderfully exposed to the light of the Loire. We find shale, rhyolites but also quartz. The layer of arable soil is very thin (60 cm), which allows an excellent drainage of rainwater. The conditions of development of the vine are difficult, obliging it to plunge its roots in depth to draw the nutritive elements. We have vines of various ages in this parcel, we pass several times through it harvesting only grapes at peak maturity. These different sortings are matured in barrels which we blend after one year. This assembly gives a wine very long in mouth with an attack of citrus fruits, followed by notes of ripe fruits, exotic fruits, and a beautiful bitterness in the end. The long ageing on lees gives it a very nice richness. Pure, straight, and very elegant. 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.