Tasting Notes
100% Chenin Blanc. Guiberteau’s 1.4-hectare Clos de Guichaux is a historically renowned vineyard located in Bizay terroir in the small village of Épieds, very near Brézé. It is a monopole for Guiberteau. The site is the classic clay/limestone of the region but has only 30cm of topsoil before the roots must plunge directly into the pure, chalky bedrock. It was replanted in the early 2000s with massale cuttings taken from the family’s best old vines in Brézé. It’s a site that is quickly cementing its place as one of Saumur’s finest white vineyards—thanks to wines like this.
2019 was yet another frost-affected year of low yields for Guiberteau. But what nature has taken with one hand, she has given with the other. Otherwise a dry and sunny year, the vintage has provided perfectly ripe and strikingly fresh whites with all the trademark savoury, mineral drive one expects from this domaine. The 2019 was fermented and raised for 12 months on lees in two- to four-year-old barrels (600-litre, light-toast Atelier Centre France and François Frères that had previously housed the Brézé cuvée), followed by six months in tank.
As you would expect, this is a step up from the wines above, particularly in its aromatic complexity. The nose is striking, an almost Riesling-esque brew of feijoa, hints of pineapple and crushed rock. The palate is a study in silk and texture, tapering to an explosive, driven finish licked by salty minerals and quinine freshness. A masterful Guichaux. - Importer Note
An increased focus on the environment and an awareness of sustainable agriculture have given rise to a huge increase in organic viticulture. This is an exciting area of growth in the world of wine, and if done right, one that leads to better wines, healthier vines and soils, and less stress on the earth.
But what makes a wine organic?
Organic wine refers to a method of farming, rather than winemaking. It all starts in the vineyard, where vignerons and viticulturalists no longer use synthetic or systemic pesticides, herbicides or fertilisers. Instead they opt for organic compounds such as copper and sulfur, which can help reduce he pressure of disease and pests. This results in much better vine and soil health, with no unwanted chemicals leeching into local rivers and waterways through run-off.
Organic farming is not to be confused with Biodynamic farming which, although similar, is a different approach and requires many more specific practices. These practices such as specific soil preparations, and lunar-cycle harvesting are not necessary to achieve an organic system.
It is important to note that organic wines can still have sulphur dioxide added to them. Sulphur is an organic compound, and therefore winemakers are free to add it to their wines, and still achieve organic certification. Winemakers will often add sulphur to help stabilise the wine and protect it from oxygen come bottling time. The wine will still be completely organic, assuming the proper farming practices have been adhered to.
| Product Type | Wine White Chenin Blanc |
| Volume | 750ml |
| Country | France |
| Region | Loire Valley |
| Sub Region | Saumur |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Organic/Biodynamic |