Monmousseau 'Clos le Vigneau' Vouvray 2013
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This is a white wine imageMonmousseau 'Clos le Vigneau' Vouvray 2013

Wine Enthusiast 92
Top 100 Wines of 2015, Rank: 75
"A dry Vouvray, crisp and rich, this brings out all the complexity of Chenin Blanc. Nuts, yellow fruits and green apple flavors are well integrated and balanced. A light spice aftertaste gives an exotic finish." Editor's choice
This is a white wine
Item ID: #20082
Size: 750mL (wine)
Closure: Cork

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Wine Enthusiast 92
Top 100 Wines of 2015, Rank: 75
"A dry Vouvray, crisp and rich, this brings out all the complexity of Chenin Blanc. Nuts, yellow fruits and green apple flavors are well integrated and balanced. A light spice aftertaste gives an exotic finish." Editor's choice

Monmousseau

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MonmousseauClos le Vigneau is owned by fifth generation winemaker Alexandre Monmousseau. Alexandre's father, Armand Monmousseau, is the former head of his family's sparkling wine firm in Montrichard. Alexandre, intense and confident, received his schooling in Beaune and is one of the leaders of the Sec-Tendre (soft-dry) movement that includes producers like Huet and Champalou.

Located in Rochecorbon, the impressively large cellar in carved directly in the hill, across the road from the Loire river.

Today the Monmousseau family farms 21 hectares (52 acres) of land: 6 hectares for Clos le Vigneau, 15 hectares for Château Gaudrelle. Clos Le Vigneau is a single vineyard from an area known as "les Gués d'Amant" or "Lover's Gap". Most of the vines were planted in 1929. The soil is a mixture of argilo-calcaire, silex and gravel. Alexandre Monmousseau believes in low yields for concentration and flavor. The grapes are hand harvested. Pressing is long and slow, fermentation is in stainless steel with two rackings and a light filtration before bottling.

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Reviews (4)

Stephen

Fresh crisp. Full of citrus flavor.

David

private review

Antoinette

Nice and light

William

Very Nice Wine

"The wine is well made and food friendly. It will work well with a variety of dishes that a heavily oaked chardonnay or an acidic Sancerre would absolutely destroy. Plus the price is right."

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