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Didier and Catherine Champalou have been established in the heart of the appellation for over fifteen years and have ...Read more...
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This is technically a dry Vouvray, but it has a hint of incredibly pleasing sweetness. The nose offers classic notes of raw honey, apple, and quinc... Read more
Winemaker Notes - The harvest is carried out at the cold temperature of the morning, and the grapes are directly pressed on arrival at the winery. ... Read more
A very expressive, stylish nose, of minerals with a touch of honey. Clean mineral and chalk character on the palate. Rounds out in the mouth, with ... Read more
Food Pairings for Champalou Vouvray
External Reviews for Champalou Vouvray
This is technically a dry Vouvray, but it has a hint of incredibly pleasing sweetness. The nose offers classic notes of raw honey, apple, and quince that carry through to the palate. Here is an extremely elegant example of Chenin Blanc that will be at home on its own and also at the table.
Winemaker Notes - The harvest is carried out at the cold temperature of the morning, and the grapes are directly pressed on arrival at the winery. Fermentation is carried out in stainless-steel tanks in our cellar. The wine is matured at cold temperature on its lees for eleven months before bottling. The freshness and and delicate aromas of the wine make it a perfect partner with grilled fish and white meats, shell-fish, roasted vegetables and oriental food. When young, this is also a first-rate aperitif wine.
Didier and Catherine Champalou have been established in the heart of the appellation for over fifteen years and have acquired over 20 hectares of Chenin. Their philosophy is simple: to create wines that respect the grape variety, the terroir and the nature of the vintage. The Champalous are registered with the Terra Vitis programme which is a charter that promotes sustainable farming and respect for the environment by maintaining a good balance in the soil, the terroir and the plant and limiting chemical applications. Champalou makes beautiful, ethereal Vouvray. His wines have a rounded, tender, almost buttery texture with suggestions of apples and ripe quinces sheathed in delicate threads of honey. The grapes for the Vouvray sec are cultivated on argilo-calcaire soils and are the earliest harvested to preserve their vivacity. The wine ferments at an even cool temperature and is aged in troglodyte 'cellar-caves' gouged from the limestone. The balance that the Champalous seek to achieve in this wine is 'sec tendre', in other words dry but soft and supple in the mouth. Delicious with rillettes, trout, rabbit and pork.
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