Domaine des Forges - Chenin de Loire Wine The Online Wine Tasting Club

Domaine des Forges - Chenin de Loire

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Domaine de Forges has been a family-owned producer for five generations. Although his father Claude can still be found pottering round the cellar, the current success of this estate and the quality of the wines is down to son Stéphane and his wife Séverine. Their 50 hectares of sustainably farmed vines include 30 hectares of Chenin Blanc, of which seven are located on the steep slopes of the Chaumes and a one hectare parcel in the Loire’s only Grand Cru: the prestigious Quarts de Chaume. They also own thee separate plots in Savennières, including the original in the sandy-schist site of Moulin du Gué and one hectare in the cru Roche aux Moines. Yields are kept extremely low, at 25 hectolitres per hectare. As a result of this complex network of terroirs, the wines have a richness and intensity that clearly show the world-class potential of this style of Chenin Blanc.
Producer Domaine des Forges
Country France
Region Loire Valley
Grape Varieties Chenin Blanc
ABV 13.5%
Vintage 2018
Bottle Size 75cl
Notes Vegan

Tasting Notes

A lively, dry wine with ripe golden delicious apple flavours and a crisp refreshing character through to a deliciously vibrant finish. Ideal with Asian inspired fish dishes.

Vineyard

Located in the commune of St Aubin de Luigné in the south of the Loire Valley, the vineyards are situated on schist and carboniferous soils that mark some of the finest parcels of the region. The schist retains heat, which encourages ripening in this northern, cool climate. The yields seldom rise above 25 hectolitres per hectare; resulting in grapes with concentrated juice and full of flavour. The vineyard is sustainably cultivated, the vineyards are grassed between the rows, with green harvesting, summer thinning to ensure the grapes are exposed to the sunshine to ensure ripening. The harvest is picked in three triages, in order to select only the ripest and highest quality fruit.

Winemaking

The grapes from each parcel were vinified separately. The fruit was carefully pressed and the juice settled under controlled conditions. The must was filtered to ensure extra purity. Fermentation took place slowly with selected yeasts in temperature controlled stainless steel vats. Careful maturation on the fine lees resulted in fresh vivacity and great complexity. The wine was filtered by cross flow filtration, which significantly helps to reduce the sulphur levels.

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