Le Dolmen Chinon Rose
100 % directly pressed Cabernet Franc. No maceration and fermented in a concrete tank. Aged on lees and bottled with 10 mg/l SO2.
Le Petit Cray Montlouis
Montlouis “Le Petit Cray” is made from purchased grapes grown by a young grower, Raphaël Chaput, in Montlouis. His vineyard was certified organic in 2014.
“Le Petit Cray” is a 50 years old plot of Chenin Blanc planted in a soil of sandy clay and flint. Not far underneath is tuffeau. The grapes are pressed in a pneumatic press and fermented in old barrels.
Les Hauts & Les Bas Chinon
Les Hauts & Les Bas, meaning “the highs and lows”, is a blend of the domaine's different terroirs. It is composed of wine from “the lows” (the banks of the Vienne river) and wine from “the highs” (the plateau of Cravant). The gravels from the river banks give fruit and roundness while the flinty clay from the plateau brings minerality and tension. Part of the blend is aged in a concrete tank to retain a vibrant fruit character while the rest is stays in old oak barrels. Both are blended together in tank after one year and aged for another 3 to 6 months.
L’Enfer is made from a group of parcels planted between the '50s and the '70s by Sébastien Jaulin's grandfather. The contiguous parcels are on the plateau just above the domaine's cellar where the soil is composed of clay, flint, and marine fossils.
It is aged in old oak barrels for the first 12 months, followed by a second year in concrete tank. “L'Enfer” is the name of a site nearby where the walls of an ancient fortress remained until the beginning of the 20th century. It was erected during the Iron Age by a tribe of blacksmiths who used to extract and work the metal from the area's iron rich soils.