Domaine de la Haute Olive ‘Le Chêne Vert’ Chinon, France 2024
The Sourdais family have made wine at Bouchardière since about 1850, passed down through six generations. Bruno Sourdais has led the domaine since 1991 with his wife Sophie. Their Haute Olive estate, founded in 1913 with 17 hectares, has been leased and farmed by the family since 2006. Their daughter Claire and her husband Charles joined in 2020 and took over winemaking with the 2024 vintage. The domaine’s approach is to respect each vintage, the age of the vines and the soils.
- Winemaker: Claire Sourdais
- Farming: Certified Organic (ECOCERT); HVE certified since 2019
- Variety: Cabernet Franc
- Terroir: Cravant-les-Côteaux, Chinon. A single hectare in a walled vineyard named for the oak that crowns its slope. South to south-southwest facing, on a steep grade of about 18°. Clay topsoil over millarge, a clay limestone with upper Turonian character.
- Vinification: Fermented with indigenous yeasts in concrete tank. Reds kept below 26°C and allowed to complete malolactic fermentation.
- Aging: 10 months in new foudre.
- Tasting Notes: High-toned and elegant, with the vineyard’s mineral character and a fresh, age-worthy profile.
- Food Pairings: Roast poultry, pork and lamb; charcuterie; mushroom dishes.
Domaine de la Haute Olive ‘Le Chêne Vert’ Chinon, France 2024
The Sourdais family have made wine at Bouchardière since about 1850, passed down through six generations. Bruno Sourdais has led the domaine since 1991 with his wife Sophie. Their Haute Olive estate, founded in 1913 with 17 hectares, has been leased and farmed by the family since 2006. Their daughter Claire and her husband Charles joined in 2020 and took over winemaking with the 2024 vintage. The domaine’s approach is to respect each vintage, the age of the vines and the soils.
- Winemaker: Claire Sourdais
- Farming: Certified Organic (ECOCERT); HVE certified since 2019
- Variety: Cabernet Franc
- Terroir: Cravant-les-Côteaux, Chinon. A single hectare in a walled vineyard named for the oak that crowns its slope. South to south-southwest facing, on a steep grade of about 18°. Clay topsoil over millarge, a clay limestone with upper Turonian character.
- Vinification: Fermented with indigenous yeasts in concrete tank. Reds kept below 26°C and allowed to complete malolactic fermentation.
- Aging: 10 months in new foudre.
- Tasting Notes: High-toned and elegant, with the vineyard’s mineral character and a fresh, age-worthy profile.
- Food Pairings: Roast poultry, pork and lamb; charcuterie; mushroom dishes.