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Archives

Clos de la Frelonnerie

Nouveauté
Nous vous présentons en exclusivité et pour la première fois, le monopole Clos de la Frelonnerie installé à Montlouis-sur-Loire, une nouvelle adresse qui fait déjà sensation! Porté par l’enthousiasme et la rigueur de trois talents du vin et amis vignerons – Stéphane Bodet, Alice Chidaine et Jean-Baptiste Bonnigal. Ce clos exigu presque oublié et entouré de murs séculaires se compose de vieilles vignes de Chenin dont les plus âgées frôlent les 120 ans. Bien sûr, il a fallu choyer ces ceps d’un autre temps, travailler la terre, réveiller les sols pour retrouver une biodiversité éclatante. Un véritable trésor de seulement 2 ha, unique en son genre et au charisme indéniable. Un étonnant microclimat préserve le Clos de la Frelonnerie du terrible gel d’avril 2021, année de naissance de leur premier millésime! S’adresse aux amoureux et aux collectionneurs de Chenin rares et confidentiels.

Bonnigal-Bodet

We present to you a recent addition to our portfolio, Bonnigal Bodet, one of the revelations of recent years in Touraine: the estate has entered the RVF’s guide to the best wines of France in 2024! Jean-Baptiste Bonnigal (none other than the son-in-law of François Chidaine) and Stéphane Bodet, a young and talented tandem who took over the property in 2015, offer us a variety of unrivaled quality wines an in this region of the Loire. Their friendship began while they were both students at the Montagne-Saint-Emilion wine high school in the Bordeaux region. Stéphane decided to leave Bordeaux to settle in Touraine in order to be able to join Jean-Baptsite, who represents the 5th generation of winegrowers in his family based in Loire at Domaine de Prévôté.

Together, they reduced the surface area from 80 to 40 hectares (in organic conversion) in order to refocus their production on their best plots in Amboise. A corner of Touraine where Côt (Malbec) and Chenin are highlighted. From the outset, they refused to produce standardized wines. Most of the work is carried out in the vineyard with rigorous soil work and the use of biodynamic preparations. In the cellar, everything is vinified in plots without chemical inputs in order to preserve the purity of the wines. Located in Limeray, close to the historic town of Amboise, the Bonnigal Bodet estate is part of the generation of producers who redefine the Touraine-Amboise appellation !

Domaine de Montille

Une histoire de famille

Comme toutes les belles histoires, celle du Domaine de Montille fait voyager dans le temps. Le passé : ses racines. Le présent : la nouvelle génération. Un savant mélange, un équilibre entre tradition, audace et modernité.

La famille trouve ses origines au milieu du XVIIème siècle, à Créancey, dans l’Auxois, avec les Seigneurs de Commeau. Fondé dans les années 1730, le domaine est rebaptisé Domaine de Montille.

Hubert de Montille puis son fils, Etienne de Montille, actuel propriétaire du domaine, font confiance au trésor de richesse et de diversité que représente la mosaïque viticole bourguignonne et y consacrent leur vie.  Au fil des ans, ils reconstituent et étendent le patrimoine viticole familial, parcelle après parcelle. Volnay et Pommard en premier lieu, mais aussi Meursault, Puligny-Montrachet ou encore Vosne-Romanée,  sont aujourd’hui des appellations indissociables du Domaine de Montille.

Domaine des Moriers

Domaine des Moriers was born from a passion for the Beaujolais terroirs, where the Gamay grape variety expresses itself like nowhere else. Managed today by Arnaud Combier, a man of solid experience having made his own wines in the Mâconnais then in Languedoc, he carries out a work of art here sublimating the climates of northern Beaujolais. The estate produces Beaujolais-Villages in Lancié, just on the border with Morgon; Morgon “Charmes”, Fleurie “La Madonne” – the most beautiful climat of Fleurie – and finally the famous Moulin-à-Vent and Moulin à Vent “En Brenay” which are the most Burgundian of the Beaujolais terroirs. The entire estate has been converting to organic farming since 2018 and the intention is to progress towards biodynamics very soon. Convinced that to produce beautiful grapes, balanced and rich in taste, living soils are needed, they put animal traction into practice for land maintenance.
The harvest is strictly manual and whole bunches are used for vinification which is carried out in concrete vats, as is the tradition in Beaujolais. Pressing after two weeks of fermentation is carried out by two vertical presses, which provides excellent quality of press juice, essential in the final vintage. No use of sulphites so far, it is only at bottling that the wines will be very lightly sulphated to guarantee transport. This has the effect of giving rise to distinctive and sincere wines while being very digestible.