Quarts de Chaume Grand Cru
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 dAmbert 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!