1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Toggle Menu Toggle Search

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Saumur-Champigny “Domaine”
Cabernet Franc 4 to 70 years Sand, Clay, Tuffeau Limestone 15 ha
Saumur-Champigny
“Terres Chaudes”
Cabernet Franc 45 years Clay, Tuffeau Limestone 4 ha
Saumur-Champigny “Marginale”
Cabernet Franc 45 years Clay, Turonien Supérieur Limestone 2.5 ha
Saumur-Champigny
“Franc de Pied”
Cabernet Franc 12 years Sand, Limestone 1.20 ha
Saumur-Champigny
“Clos de l'Echelier”
Cabernet Franc 40 years Clay, Turonien Supérieur Limestone 2.5 ha
Saumur-Champigny “Mémoires”
Cabernet Franc 112 years Silex Scree, Turonien Supérieur Limestone 0.8 ha
Saumur-Champigny
“Outre Terre”
Cabernet Franc 20 years Clay, Limestone 0.6 ha
Saumur
“L'Insolite”
Chenin Blanc 90 years Silex, Clay, Red Limestone, Sandstone 3 ha
Saumur
“Clos Romans”
Chenin Blanc 8 years Sand, Clay, Senonien Limestone 0.3 ha
Saumur
“L'Echelier”
Chenin Blanc 70 years Sand, Clay, Turonien Supérieur Limestone 1 ha
Saumur
“Clos de l'Ecotard”
Chenin Blanc 8 years Clay, Active Limestone (with limestone outcroppings) 1 ha
Saumur
“Les Pentes du Clos de l'Ecotard”
Chenin Blanc 8 years Active Limestone 1 ha
Saumur
“Le Clos du Moulin”
Chenin Blanc 80 years Sand, Clay, Senonien Limestone 1 ha
Saumur
“Terres”
Chenin Blanc 90 years Silex, Clay 0.6 ha
Saumur
“Bulles de Roche”
90% Chenin Blanc, 5% Cabernet Franc, 5% Chardonnay 60 years Clay, Limestone 1.2 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Hand harvested
• Sorted by hand at the winery
• Natural fermentation for all wines
• No new oak barrels or tanks of any size
• All still wines aged in bottle for 6 months
• All vineyards are certified biodynamic by Biodyvin except the Clos de L’Ecotard which is certified organic by Ecocert (and is also worked biodynamically)

Saumur-Champigny “Domaine”:
• 100% de-stemmed
• Fermentation in stainless steel tank for 8 to 10 days
• Light pumpovers during fermentation—meant to infuse the grapes not extract them
• Aged in stainless steel and wood tanks, on fine lees, without sulfur, for 3 to 4 months
• Communes: Chaintres de Varrains and Saumur

Saumur-Champigny “Terres Chaudes”:
• 100% de-stemmed
• Fermented in cement tank for 18 to 22 days
• Light pumpovers during fermentation—meant to infuse the grapes not extract them
• Aged on fine lees in 6000L or 1200L foudre for 12 months
• Commune: Varrains
• Sourced from the lieu-dit “Les Poyeux”

Saumur-Champigny “Marginale”:
• 50% de-stemmed, 50% whole cluster
• Fermented in foudre
• Light pumpovers during fermentation—meant to infuse the grapes not extract them
• Aged in 228L (2 – 3 year old) barrels, 1200L foudre, and 2500L foudre for 18 to 24 months
• Only made in great vintages
• Communes: Chacé and Varrains

Saumur-Champigny “Franc de Pied”:
• 100% whole cluster fermentation
• Fermentation in foudre for 8 to 10 days
• 1 punchdown per day
• Aged in 1200L foudre for 12 months
• Commune: Saumur

Saumur-Champigny “Clos de l'Echelier”:
• 50% de-stemmed, 50% wholecluster
• Fermented in conical tanks
• Fermentation lasts 10 to 15 days
• Light pumpovers during fermentation—meant to infuse the grapes not extract them
• Aged in 1200L foudre and 600L demi-muid for 12 months
• Commune: Dampierre sur Loire
• Vineyard is an actual clos, surrounded by a wall built 300 years ago

Saumur-Champigny “Mémoires”:
• 100% de-stemmed
• Fermented in conical tanks
• Fermentation lasts 10 to 15 days
• Light during fermentation pumpovers—meant to infuse the grapes not extract them
• Aged in 2500L foudre for 12 months
• Commune: Dampierre sur Loire

Saumur-Champigny “Outre Terre”:
• 100% de-stemmed
• Fermentation and macération for 8 months in 800L Georgian amphora
• No punchdowns or pumpovers
• Aged for 12 months in barrel
• No sulfur
• Bottled in the cellar directly from barrel to bottle
• Commune: Saumur

Saumur “L'Insolite”:
• Fermentation in 1200L foudre for 2 months
• Aged on fine lees in 1200L foudre for 12 months
• Commune: Saumur, lieux-dits Les Cerpes and Saint Vincent

Saumur “Clos Romans”:
• Fermented in 400L barrel for 2 months
• Aged on fine lees in 400L barrel for 9 months
• Commune: Parnay
• Vineyard is an actual clos, surrounded by a wall built in the 9th century

Saumur “L'Echelier”:
• Fermented in 600L (1 year old) demi-muid for 3 months
• Aged on fine lees in 600L demi-muid for 9 months
• Commune: Dampierre sur Loire
• Vineyard is an actual clos, surrounded by a wall built 300 years ago

Saumur “Clos de l'Ecotard”:
• Green harvesting, leaving only 4 to 6 bunches per vine
• Fermentation in 400L barrels for 1/3 of wine, 228L (2 year old) barrels for 2/3
• Aged in 1200L foudre for 8 months
• Commune: Courchamps, lieu-dit Clos de l’Ecotard

Saumur “Les Pentes du Clos de l'Ecotard”:
• Sourced from the steep upper slopes of the Clos de l'Ecotard
• Fermented in 2500L foudre for 6 weeks
• Aged in 2500L foudre for 8 month
• Commune: Courchamps, lieu-dit Clos de l’Ecotard

Saumur “Le Clos du Moulin”:
• Fermented in 600L (1 year old) demi-muid for 3 months
• Aged in 228L barrels for 8 months
• Commune: Parnay

Saumur “Terres”:
• Fermentation and macération with skins for 8 months in 400L Italian amphora
• Aged for 12 months in barrel
• No sulfur
• Commune: Saumur

Saumur “Bulles de Roche”:
• Sparkling wine
• Méthode Traditionnelle
• Aged for 3 months in 228L barrels, then bottle aged, sur latte, for 9 months
• No dosage
• Commune: Saumur

General Information

Country
France
Region
Loire
Appellation(s)
Saumur-Champigny, Saumur
Producer
Thierry Germain
Founded
1992
Annual Production
N/A
Farming
Biodynamic, Organic
Website
http://www.rochesneuves.com/
View on Google Maps

Downloads & Links

Gallery