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Serious wines are produced at this estate run by the charismatic Thierry Germain. His approach is closer to a Burgund...Read more...
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Serious wines are produced at this estate run by the charismatic Thierry Germain. His approach is closer to a Burgundy winemaker than a typical Loire producer. This 50-acre domaine, situated in a superb viticultural location in the appellation of Saumur Champigny, has been a winery since 1850. Germain, from a long line of Bordeaux winemakers, arrived here in 1991, attracted by the region's perfect balance of grape varietal, climate and terroir, which he considers one of the finest in France. The vineyard is worked in a natural way with the goal of keeping the vine and the soil at its healthiest (lutte raisonée). The harvest is manual, selecting grapes at their very ripest level. Vinification is handled in small batches with bottling unfined and unfiltered. Germain has garnered praise in the European press for his exciting wines, which are always filled with ripe, generous fruit and supple textures. Revue du Vin de France - Michel Bettane 'One of the elite wine-growers, (Germain) gathers exceptionally ripe grapes which give a unique smoothness and velvety texture to his wines....One might think that Thierry Germain was going to take a break. Indefatigable, he continues to progress in refining each of his cuvées. All of his wines are superb, but not easy to obtain because the demand for them is so great.' The Cuvée Marginale is a selection of the best grapes (tiny yields of 25hl/ha) put into barriques neuves, a felicitous amalgam of Bordeaux and Loire styles, The Terres Chaudes, from organically cultivated grapes grown on the unique tufa-rich soil (sandy clay and clayey limestone soils that suit wines with deep root systems), is as seductive as the swish of a silken kimono. Yields are a mere 35hl/ha. The grapes macerate for 25 days before undergoing malolactic fermentation. Half the wine is matured in barrels that have been used before, the other half is kept in stainless steel. It is bottled twelve months later when the complexity of aroma is revealed and the tannins have balanced out.
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