Who makes it
The estate has passed through five generations and is currently operated by brothers Stéphane and Christophe Vigneau-Chevreau. Organic certification came through ECOCERT in 1999. The domaine also uses biodynamic methods, with plant based preparations to help the vines grow stronger, limited sulfur addition, and respect for the lunar calendar.
Sparkling wine makes up over half of annual production in a typical year. The estate gives sparkling Vouvray a central place alongside its still wines.
Where it grows
Within Vouvray, the domaine's parcels move across tuffeau chalk, argillaceous clay chalk, silex and clay calcareous limestone. Tuffeau is porous chalk, while silex is flint, and both are familiar geological materials in Loire vineyards.
Silex dominant soils produce Chenin Blanc with aromas of quince, baked apples and acacia honey. The flint parcels bring those notes into the domaine's white wines.
What they make
The named bottles show two sides of the range. Vouvray Méthode Traditionnelle Extra Brut is the sparkling wine, while Clos de Rougemont is a still white. The Extra Brut carries brioche led aromas with green apple, citrus and white peach. Clos de Rougemont is round and rich yet refreshingly dry, with a mineral laced satin finish and impressive length.
Vine age divides the production. Younger vines are reserved for sparkling production, while vines over 30 years old provide grapes for still wines. The range also includes sec, demi-sec and moelleux Vouvray.