Champalou 'Les Fondraux' Vouvray, Loire Valley, France 2024
Catherine and Didier Champalou both come from a long line of vignerons—Catherine represents the twelfth generation in her family to make wine in Vouvray, while Didier, from the Poitou region just to the south, marks the sixth generation of his family to dedicate his life to the vine. This wine could be considered a 'sec-tendré', or an off-dry style that is a natural pairing with anything fried or spicy.
- WINEMAKER: Catherine Champalou
- FARMING: Sustainable with Biodynamic practices
- VARIETY: 100% Chenin Blanc
- TERROIR: 45 year-old vines on clay-silex soils
- VINIFICATION/AGING: Harvest happens early in the morning and grapes are pressed immediately. Fermentation in 500L barrels. The wine is chilled to stop fermentation when the balance of sugar to acidity is optimal. Raised on fine lees for 6 to 8 months and bottled in the spring with around 20 g/L of residual sugar
- TASTING NOTES: On the nose, aromas of wild peach, fresh almonds and locust tree flowers. The pis dry but with nice lush citrus fruit and slightly nutty flavors. The wine is crisp and fresh, with brisk acidity and a revitalizing finish.
- FOOD PAIRINGS: Ideal as an aperitif or paired with shellfish, salads, goat cheese, or light poultry dishes.
Champalou 'Les Fondraux' Vouvray, Loire Valley, France 2024
Catherine and Didier Champalou both come from a long line of vignerons—Catherine represents the twelfth generation in her family to make wine in Vouvray, while Didier, from the Poitou region just to the south, marks the sixth generation of his family to dedicate his life to the vine. This wine could be considered a 'sec-tendré', or an off-dry style that is a natural pairing with anything fried or spicy.
- WINEMAKER: Catherine Champalou
- FARMING: Sustainable with Biodynamic practices
- VARIETY: 100% Chenin Blanc
- TERROIR: 45 year-old vines on clay-silex soils
- VINIFICATION/AGING: Harvest happens early in the morning and grapes are pressed immediately. Fermentation in 500L barrels. The wine is chilled to stop fermentation when the balance of sugar to acidity is optimal. Raised on fine lees for 6 to 8 months and bottled in the spring with around 20 g/L of residual sugar
- TASTING NOTES: On the nose, aromas of wild peach, fresh almonds and locust tree flowers. The pis dry but with nice lush citrus fruit and slightly nutty flavors. The wine is crisp and fresh, with brisk acidity and a revitalizing finish.
- FOOD PAIRINGS: Ideal as an aperitif or paired with shellfish, salads, goat cheese, or light poultry dishes.
