Gaillard, Chateau, MONTEAUX, Val de loire : biodynamie, vin bio, vin biologique, Loir-et-Cher, Centre

AOC TOURAINE Gamay 2010

Bio dynamic produced wine certified Demeter label

The vineyard:

Producer: Vincent Girault
Appellation: AOC Touraine
Acreage 7 hectares (15 acres)
Age of the vines: 20 years
Blend: 100% gamay

Yield: 60 hectolitres by hectare

Soil :

Miocene sand

Wine making:

Hand picked
Carbonic maceration: using the « Bordelaise » method.

Tasting:

The eye: Light red, brilliant
The nose: squashed strawberry
On the palate: Very supple, no tannins, very fresh and fruity

To consume:

To be served at 12°C
Food peering: Pates or pork meats.

To retain:

Drink in the year

AOC TOURAINE Sauvignon White 2010 and 2011

 Bio-dynamic produced wine certified Demeter label

The vineyard:

Producer : Vincent Girault
Appellation: AOC Touraine
Acreage: 35 hectares of which 7 hectares are exclusively reserved for this wine
Age of the vines: 17 years
Blend: 100% sauvignon Blanc
Yield 60 hectares

Soil :

Miocene sands

Wine making:

Harvest mid September with all the aromatic characteristics present. Tasting of the ripe grape directly off the vine.
Maceration with skins present for an average 12 hours for 2/3 of the pressing. We use a pneumatic wine press.
Temperature control at a constant 18� centigrade with in temperature controlled stainless steel vats.
Wine left to mature without filtration until April.

Tasting:

The eye: pale yellow with green hints
The nose: very characteristic of its variety (the Sauvignon), flowery, delicate
The mouth: Fruity, dry, supple and silky

To consume:

To be served at 10°C
Food peering : Assortment of canapes, olives cake or asparagus.

To retain :

To be drunk during the year

AOC TOURAINE-MESLAND White 2011

Bio-dynamic produced wine certified Demeter label

The vineyard:

Soil :

Flinty clay

Wine making:

Harvest at the end of august, pick period of the aromas. Direct pneumatic pression.
During the fermentation, control in thermo-regulated stainless steel vats of temperature at 18°C (low temperature to preserve the floral perfume) Maturing on lees for refinement until April.

Tasting:

The eye: pale yellow with green hints
The nose: very characteristic of its variety (the Sauvignon), flowery, delicate
The mouth: Fruity, dry, supple and silky

To consume :

Servir à 10°C
Food peering : Assortment of canapes, olives cake or asparagus

To retain :

To be drunk during the year

AOC TOURAINE-MESLAND Rose 2010 and 2011

Bio dynamic produced wine certified Demeter label

The vineyard:

Vine grower: Vincent GIRAULT
Appellation: AOC Touraine-Mesland
Acreage: 35 ha (3 for this wine)
Vines age: from 13 years old
Grape varieties: Gamay 100%
Yield: 55 Hl/hectare

Soil :

Miocene sand

Wine making :

Grapes directly pressed. During the fermentation, control of temperature at 18°C and 20°C
Bottling in January

Tasting:

The eye: lively with subtle hints
The nose: particular mineral bouquet
On the palate: Light acidity, English candy taste

To consume:

To be served at 10°C
Food peering : Salmon Carpaccio, rillettes (or alone!)

To retain :

Drink during the year

AOC TOURAINE-MESLAND Red 2010

Bio dynamic produced wine certified Demeter label

The vineyard :

Vine grower: Vincent GIRAULT
Appellation: AOC Touraine-Mesland
Acreage: 35 ha (6 for this wine)
Vines age: from 20 years old
Grape varieties: Gamay 60%, Cabernet Franc 15% & Côt 25%
Yield: 55 Hl/hectare

Soil :

Half on Miocene sands, half on flinty clay

Wine making:

Traditional pressing with long maceration of 18 days
Complete Eraflage
Bottling April and September

Tasting:

The eye: Ruby red with purple hints
The nose: Red fruit perfume
On the palate: Its fine tannins will enable the wine to develop well during several years

To consume with :

To be served at 13° - 15°C
Food peering : Pikeperch with red butter, grilled meat, cheeses.

To retain:

Drink during the year

AOC TOURAINE-MESLAND Vieilles Vignes 2009

Bio dynamic produced wine certified Demeter label

The Vineyard :

Vine grower: Vincent GIRAULT
Appellation: AOC Touraine-Mesland
Acreage: 35 ha (4 for this wine)
Vines age: from 20 to 55 years old
Grape varieties: Cabernet Franc 40%, Côt 40% et Gamay 20%
Yield�: 55 Hl/hectare

Soil :

Clay-with-flint and Miocene sand

Wine making :

Traditional vinification with a total de-stemming and a long vatting time. Maturing in 2 years old oak barrels of 500 liters during 7 months (depending on the grape variety) ; and then, maturing in stainless steel vats until the bottling in September 2002, without fining or filtration.

Tasting :

The eye: Red slightly tiled
The nose: of undergrowth with vanilla note
On the palate: Harmonious tannins, suave "sweet"

To consume :

To be served at 15° - 16°C
Food peering : with game or spicy exotic meals (to decant 3 hours before drinking)

To retain :

Drink during the year

AOC CREMANT DE LOIRE " Clémence Guéry "

Bio dynamic produced wine certified Demeter label

Descriptif :

Crémant prepared "brut" (additional sugar dosed at less than 8 g/l). Blend of Chenin (60%) and Chardonnay (40%) for a better balance and richness.

Yield : 60 Hl/Ha

Terroir :

Miocene sand

Vinification :

After a light racking of the must, fermentation starts with the natural yeast born by the fruit, in order to bring out more typicity.
Temperature control between 18 and 20°.
Racking and filtration, bottling in March.
Two years of maturation at 12° on wooden traditional sloping racks. Bottles are turned by hand.

Tasting :

Colour : pale yellow with pink hints
Bubbles : very small and persistent
Nose : fresh and fruity
On the palate : round & fruity at first, it has a long aftertaste.

To consume :

Serving Temperature : 8°C
To taste : As an aperitif or in dessert