Who makes it
Chenin Blanc is the sole grape at Domaine des Aubuisières. The domaine makes it as traditional method sparkling wine, dry still wine, off dry still wine and sweet wine, with Vouvray mineral tones and balanced fruit across the style range. The estate covers 30 hectares under cultivation.
In 1978, a young vintner took over Gérald Bruley des Varannes's vineyards and founded the domaine. Gérald was the original vineyard owner, and Bernard Fouquet's father André acquired his first vineyards from him. The estate's early vineyard line therefore joins Gérald's land, André's acquisition and the unnamed vintner's foundation of Domaine des Aubuisières. The domaine now works exclusively with Chenin Blanc.
Where it grows
Vouvray's Chenin Blanc can carry mineral tones while keeping fruit balanced, the combination Charles Lesaffre continues at Domaine des Aubuisières. The appellation name appears across sparkling and still bottles, with sweetness levels ranging from dry to sweet.
Clay limestone hillsides account for 75% of the vineyard terrain. This ground contributes mineral character to the wines. The hillside setting is part of the domaine's Chenin Blanc vineyards.
How it is made
The cellar
The vineyards are maintained with permanent grass cover. Organic treatments have been used since the 2023 vintage, and the domaine holds HVE3 certification achieved in 2020.
Traditional method sparkling wines undergo a second fermentation and spend 18 months on lees. Lees ageing means prolonged contact with spent yeast, a technique that can add texture and savoury notes. Barrique aged wines rest 6 months on fine lees. Oak barrels allow limited oxygen exchange and can add texture to the wine.
What they make
The sparkling range includes traditional method wines and La cuvée Zéro, an extra brut cuvée. Still wines move from Cuvée de Silex, a Sec Tendre wine, to Cuvée Gérald, a Demi Sec wine. Le Marigny is a dry parcellaire wine, Le Bouchet is a dry expression, and Le Petit Clos is a dry white cuvée. Moelleux supplies the sweet style.
The 2002 Cuvée de Silex was very dry, with savoury intensity and crisp acidity. Le Marigny opened with a ripe, slightly herby nose, followed by a lively palate with lifted acidity and a crisp, herby character. Moelleux showed dense, herby fruit with spice, its sweetness balanced by acidity. La cuvée Zéro brought fine bubbles and dry fruit aromas. Le Bouchet's dry expression emphasized freshness.