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Vouvray AC 2016, 'Le 2016'
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  • 195. Vouvray AC 2016, 'Le 2016'

    François Pinon

    100% Chenin (13% alc, 14g/l of rs)

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    François produces this ‘sec tendre’ cuvée from 45/50 year old hillside vineyards. It is made by arresting the alcoholic fermentation by reducing the temperature down to 1 to 2˚C for two weeks.  This leaves 20g/l of unfermented sugars though the beauty of this wine is that its harmony is such that you don’t notice the sugars at all.  Very good weight of fruit on the attack, with the palate showing ripe grapefruit, exotic fruits, and an intense saline mineral flavour, this finishes with the clear, cutting edge so typical of chenin.  For drinking now to 2025.

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Further details
François Pinon
Vallée de Cousse in Vernon-sur-Brenne (37)
Size of domaine
15 hectares of which this cuvée comprises 4 ha.
45 year old chenin. Massal selection from the domain on Riparia-Gloire rootstock. 6600 vines per hectare, trained gobelet allongé.
Silex on hillsides with limestone subsoil. East, North-East and South facing slope. 100 metres above sea level. There is 1.8m to 2m of top soil overlying the mother rock.
Mechanical management of the soils. Debuds but doesn’t carry out vendanges en vert. Scraping during Autumn; ploughing, scrapping and earthing-down during Summer. Use copper and sulphur against oidium and mildew, and nothing or bacillus turengentis against pests. Harvested by hand. Uses a sorting table. Yields are 30h/ha. Certified Ecocert©.
Do not destalk. Use a pneumatic press. Press gently for 4 hours. Allow the must to settle for 18 to 24 hours before transferring to 400L and 500L barrels (light heat) and 3 to 12 yr old 20hl foudres for the fermentation. Indigenous yeasts, no chaptalisation. The fermentation takes place at between 15-18ºC and the temperature is controlled using flags. It is lasting for 2 to 3 months. Malolactics are not allowed to take place. Regular supervision and analysis of the sugars to appreciate the evolution of the alcoholic fermentation. One racking at the end of the alcoholic fermentation. Ageing on fine lees. The elevage takes place in the same barrels as the fermentation with one batonnage per month. Aged for 4 months on average, with 4 weeks in stainless steel at the end, prior to bottling. Lightly filtered before bottling. Normally bottled in May by a service provider: produced 10 to 12000 bts on average.
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