Participant Route USA

Domaine des Forges SCEA Vignoble Branchereau

Le Clos des Forges, 49190 Saint Aubin De Luigne
France
Telephone +33 2 41783356
Fax +33 2 41786751
cb@domainedesforges.net

Hall map

ProWein 2018 hall map (Hall 11): stand C87

Fairground map

ProWein 2018 fairground map: Hall 11

Contact

BRANCHEREAU STÉPHANE & SÉVERINE

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter
  • 02.01  Europe

Europe

  • 02  Exporter
  • 02.02  Asia

Asia

  • 02  Exporter
  • 02.03  USA

USA

  • 02  Exporter
  • 02.04  Northern and Central America

Northern and Central America

  • 02  Exporter
  • 02.05  South America

South America

  • 02  Exporter
  • 02.06  Australia and Oceania

Australia and Oceania

  • 02  Exporter
  • 02.07  Africa

Africa

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.05  France
  • 01.01.05.16  Val de Loire
  • 02  SPARKLING WINES
  • 02.07  Quality sparkling wine/Sekt with origin
  • 02.07.02  Cremant

Cremant

Our products

Product category: Val de Loire

SAVENNIERES 100 % CHENIN

The minerality and roundness of our dry Chenins.
Savennières
Chenin thrives on the Savennières vineyard, on the slopes of the Loire. The grapes are harvested when they are fully mature to produce excellent  wine is beautiful maturity.
Our three terroirs : Savennières “Moulin du Gué”, Savennières “Clos du Papillon”,  Savennières “Roches aux Moines”

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Product category: Val de Loire

DRY CHENIN BLANC


Anjou Blanc
This wine is harvested and aged in the same way as our Savennières wines, but on the St Aubin de Luigné terroir, which makes it fresher and lighter

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Product category: Val de Loire

ANJOU VILLAGES LES 3 C

Anjou Villages “Les 3 C” from Domaine des Forges

Description: Named after the estate’s three Cs: Claude, the Grandpa, and Corentin and Camille, the grandchildren. This wine is made from our best terroirs on the high plateaux of Saint-Aubin-de- Luigné. It is made either as Anjou Rouge or Anjou Villages, depending on the potential of the vintage.

Grape variety: Cabernet Franc and/or Cabernet Sauvignon, proportions vary by vintage. Soil: The soil is made up of ochre green to grey-black shale, tending to sandy clay on the surface.

Winemaking: The grapes are harvested by hand once they are fully ripe. They are separated from the stalks and left to macerate for over 20 days. 3C is made from press juice, obtained by gentle bladder pressing. The wine is fermented and then aged for a year in 400l barrels in our air- conditioned storehouse.

Tasting notes: This wine has a deep red colour. The nose is a combination of intense aromas of very ripe, almost cooked, fruit and spicier notes. It is full-bodied and generous in the mouth, and promises to be a great vin de garde. Serve at around 16°C.

Food pairings: Anjou Villages “Les 3 C” from Domaine des Forges: pleasant company of red meats, white and meats in sauce as well as character cheeses

Keeping qualities: Keep for 6 to 8 years.

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Product category: Val de Loire

COTEAUX DU LAYON 1 ER CRU CHAUME LES ONNIS

Tasting notes : A yellow wine with hints of gold. The colour is produced by 100% botrytised grapes and barrel ageing. The nose has notes of currants and dried fruits. Powerful in the mouth, with notes of candied fruit, nougat, honey and dried fruit. This wine is rich and powerful yet elegant with a pleasant fresh finish.

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Product category: Val de Loire

QUARTS DE CHAUME GRAND CRU

Quarts de Chaume
 
 

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 pan-fried 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!

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About us

Company details

The Domaine des Forges has been a family Vineyard for 5 generations.
We grow over 47 hectares of vines including a little Sauvignon and Chardonnay, some low-cropping Gamay planted on schist , Cabernet Franc and Cabernet Sauvignon… and 27 hectares of Chenin Blanc.
Chenin includes one finely-placed hectare plot in Quarts de Chaume grand cru and 3 separate plots in Savennières, our original Moulin du Gué being joined by 1 hectare in Clos du Papillon and another in the famous savennières Roche aux Moines.
We use the steep slopes of St Aubin and Chaume to produce intensely elegant wines whose great concentration is always balanced with just enough power, freshness and fruit.
Ensuring both quality and ripeness of the grapes by grassing through the vineyards, short pruning, summer thinning and thinning-out of the leaves, the picking is carried out in perfectionist selection and the yield seldom rises above 25 hectolitres /hectare for Chenin…
Cabernet, Chardonnay and Sauvignon ferment at controlled temperatures in a series of stainless steel and underground vats or in barrels.
The Layons, Savennières and the increasingly elegant Anjou Blanc ferment slowly, plot by plot and selection by selection, either in vat or in 1 to 3 year old 400 litre double-barrels, with a partial malo and careful maturing on the lees ensuring extra ampleness and concentration.
The results are wines with a richness and intensity that clearly show the world-class potential of this style of Chenin.

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