Location : During the Middle Ages, the Seignior was entitled to half
of the wines produced in Chaume village. Obviously, he chose the
best barrels, which then gave their name to this appellation. Today it
produces legendary white wines to universal acclaim. Around twenty
producers share a tiny area of some 42 hectares. The vineyards face
due south on a steep bank above the Layon. The mists encourage the
growth of the mysterious Botrytis cinerea fungus, which makes the
skin of the grape permeable so that the water evaporates and the
sugar concentrates. These are ideal conditions for the vines.
Soil : Clay and pebbles. Yield: Less than 17Hl per hectare.
Winemaking : The grapes are harvested manually in three or four
successive passes. Sections of botrytised or passerillaged grapes only
are collected, depending on the vintage. The grapes are pressed
gently using a bladder press. The wine is fermented and aged for a
year in 400l oak barrels in our temperature-controlled barrel
storehouse.
Tasting notes : An intense yellow colour with hints of gold. The
nose has notes of raisins and dried fruits. In the mouth, it is powerful,
concentrated, fat and infinitely complex. This is a very well- balanced
wine with the potential to age for several years. Serve at 8 to 10°C,
ideally decanted 2 to 3 hours in advance.
Food pairings : Ideal as an aperitif with spiced foie gras canapés and
miniature blue cheese and pear open sandwiches, with chicory leaves
spread with Fourme d’Ambert cheese or with semi-cooked or panfried
foie gras. Avoid pairing with very sweet desserts. Best drunk
with tart rhubarb or apricot desserts, caramelised exotic fruits or more
powerful, spicy desserts based on bitter chocolate or cinnamon.
Try with bitter chocolate and orange peel crispy cake. An excellent
wine to guard jealously or share!