1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Vouvray
Chenin Blanc 35 years average Clay, Limestone 13.5 ha
Vouvray
Le Portail
Chenin Blanc 16 years Clay .35 ha
Vouvray "La Cuvée des Fondraux"
Chenin Blanc 45 years average Clay, Limestone, Flint 4 ha
Vouvray "La Moelleuse"
Chenin Blanc 45 years average Clay, Limestone N/A
Vouvray "Trie de Vendange"
Chenin Blanc 45 years average Clay, Limestone N/A
Vouvray Brut Méthode Traditionelle
Chenin Blanc 20 years average Clay, Limestone 3.5 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Vouvray Brut “Méthode Traditionelle”:

The grapes for the Vouvray Brut are picked at maturity, and early in the morning to best respect the quality of the fruit. The must is then fermented in stainless steel and the wine is raised on fine lees before bottling. A second natural fermentation takes place once the wine is in bottle that gives its effervescence. The bottles are aged sur lattes for two years before disgorgement. After disgorgement the wines age for six to eight weeks. Dosage varies from vintage to vintage with a maximum residual sugar of about 3 grams.


Vouvray:

Harvest occurs early in the morning and the fruit is then immediately pressed. Fermentation takes place in stainless steel cuves. A low temperature is kept while the wine is raised on fine lees in the cuve for eleven months and then is bottled in September.


Vouvray Le Portail:

The Portail is the parcel of vines located between the gate to the Champalou’s property and their winery, on top of the caves that house the wines. Grapes are picked by hand and pressed immediately. The juice is then vinified in wooden barrels. After fermentation, the wine sits on its lees for twelve months in barrel before bottling.


Vouvray “La Cuvée des Fondraux” :

Like the Vouvray, harvest happens early in the morning for the Fondraux and the grapes are immediately pressed. The juice in then transferred into wooden barrels. The wine is aged in the same vessel on its lees for eleven months before bottling.


Vouvray “La Moelleuse”:

Grapes are sorted by hand in order to best select botrytized berries and the ones with the largest concentration of sugar from raisining. After harvest, the wine undergoes a very long fermentation.


Vouvray “Trie de Vendange”:

The fruit is sorted, grape by grape, to find the best and most concentrated grapes. After a very delicate pressing, the wine undergoes a long fermentation.

MISCELLANEA

The Champalou’s dry and off-dry Vouvrays have become among the most frequently seen on the American restaurant list, and no wonder, given both their phenomenal quality:price rapport and their style.


David Schildknecht, The Wine Advocate

General Information

Country
France
Region
Loire
Appellation(s)
Vouvray
Producer
Catherine & Didier Champalou
Founded
1984
Annual Production
10,000 cases
Farming
Lutte Raisonnée
Website
http://www.champalou.com

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