The late Jean-Michel Vigneau began steering the family domaine in an organic direction in the early ’90s and by 1999 VigneauChevreau received its biodynamic certification. As well as making Vouvrays from their own vines, Vigneau-Chevreau also control the Clos de Rougemont of the historic Abbey of Marmoutier. However, over the centuries, the abbey and its vineyard fell into disrepair, the final blows being dealt by the French Revolution and the ravages of phylloxera. In the early 1990s, Vigneau-Chevreau was awarded vineyard rights to the Clos (for 50 years) in exchange for restoring it to its original grandeur. The site was replanted with a careful selection of vines from Vigneau-Chevreau’s best terroirs. Sparkling Vouvray accounts for under 2% of the appellations output.
Vigneau-Chevreau Vouvray Sec Clos Rougemont 2019
The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites. They also control the “Clos de Rougemont” vineyard that is part of the historic Abbey of Marmoutie – in the early 1990s, they were awarded the rights to the vineyard for a 50 year period in return for restoring it to its original condition. The wine has great depth of flavour, and a delicious long dry finish. It is planted on pure limestone soil and vinified in barrel with a tiny proportion of new oak. A really great Vouvray!