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Domaine Laureau L'Alliance Savennières White 2020
22,50 €
The nose is marked by notes of citrus and Granny Smith apple. In the mouth, it is unctuous, with spicy notes and a mineral and saline finish.
| Producer | Damien Laureau |
| Foreign Region | Country: France Region: Loire Valley Appellation: Savennières |
| Grapes | Chenin Blanc (100%) |
| Soil | Parcels: Le Pitrouillet, Le Fresne, laPetite Roche, Devant le Moulin, FaceLoire, Roche aux Moines, les terrasses deLausanne, Chambourcier. Soil: sand, sandstone, sandstone shale, shale, silt |
| Winemaking | Slow pressing for 4 hours with selection of the juices: the first juices and the end of the press from the whole of the Domaine are blended with the juices from the plots of young vines (Petite Roche, Fresne and Pitrouillet). Natural fermentation and malolactic fermentation. |
| Aging | 10 months on lees in stainless steel tanks. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 12,5% |
| Temperature | 10ºC - 12ºC |
| Harmonizations | Grilled fish, seafood, pan-fried vegetables with saffron, or brie, gruyère or cheddar cheese. |
Estate History
In 1999, after 2 years as a manager in a plant composting company, Damien Laureau decided to take over a vineyard and fruit estate in Saint Gemmes sur Loire.
The adventure lasted until autumn 2006, when he abandoned the fruits production as well as the AOC Anjou part of the vineyard.
Damien then refocused on Savennières and Savennières Roche-aux-Moines vineyards.
Today, the vineyard surface is around 8.5 hectares.
Vineyard Growing Management
The vineyard began its organic conversion in 2009. The first officially organic certified is 2012.
Growing vines without synthetic products enables to maintain life in the soil at its optimum condition in order to get the truest expression of the terroir. To enhance this approach, copper dose is severely limited, they we use composts and Horn manure and silica preparations.
Fighting against powdery and downy mildew involves of course de use of small doses of copper and sulfur, added with plants infusions, in order to respect the vines.
Manual work time is very important in the vineyard. This allows to give to the vines all the care needed for a safe harvest.
Benoît GAUTRET, the crop manager, works with his team to put grapes in the best conditions of maturity.
Vinification and Aging
The Chenin is directly pressed after the successive harvesting process, after 12 hours of clearing grape juice, the fermentation with indigenous yeast lasts about one year in vats or oak barrels depending on terroirs. Juices from each micro-terroir are identified and vinified separately. After 18 months of aging in lees, the malolactic fermentation is carried out.
All of this allows the wine to acquire its roundness, complexity, and charm.
Characters of Chenin and terroir are respected by a gentle, long and non-interventionist aging.
The cuvées "Les Genêts" and "Le Bel Ouvrage" are the judicious assemblages from the different terroirs.
"Les Genêts" mainly come from sandy soil that covers the schist in phtanite area. "Le Bel Ouvrage" is an assemblage of two types of terroir: the rhyolite (magmatic rocks presenting at the entrance of the village Epiré), the schist which is visible on the ground surface. The marriage of juices from these two terroirs brings to the wines the power, flesh and tension.
"Savennières Roche-aux-Moines" is a terroir which is exposed in south-south-east and composed of silt and sandy schist for its basement.
