This winery started with a place to put wines. In 1886, wine merchant Alcide Monmousseau acquired 15 kilometers of underground cellars left after quarries used in building area Chateaux had been exhausted and abandoned. As it turns out, these cellars are also a good place to make wines. The Vouvray (Chenin Blanc) comes from Loire Valley vineyards that have existed since Roman occupation and were expanded by Marmoutiers Abbey monks in 372. The vineyards are located along the slopes of the Loire River in clay and calcareous soil and benefit from a temperate maritime climate. This winery is now part of the Bernard-Massard group. “Fresh, with an off-dry hint to the lime, quince and green apple notes. Light, easy finish. Drink now. 2,000 cases imported.” Wine Spectator Rated 84. |
