Thierry Germain
The rendering of Thierry Germain by renowned French wine artist Michel Tolmer that appears on most of Thierry’s labels is the perfect image to capture the essence of his accomplishment. A tall and imposing presence, physically and intellectually, Thierry casts a long shadow. His vines, old, wise, and vibrantly healthy thanks to biodynamic viticulture, cast an imposing shadow themselves. They meet in a symbolic embrace of perfect connection, each feeding off the other’s energy.
Thierry’s domaine, Roches Neuves, whose vineyards are planted in the Saumur (Blanc) and Saumur-Champigny (Rouge) appellations, has rightfully become one of the greatest examples of high achievement in biodynamic vine growing in France. We put him up there with the greats: Abbatucci in Corsica, Ganevat in the Jura, Ostertag in Alsace. His total dedication to site specific wines produced from Cabernet Franc and Chenin Blanc, his “parcellaires,” has produced some of the most exciting wines in the Loire Valley today.
Thierry relocated to the Loire from Bordeaux in the early 1990s, and soon fell under the influence of his spiritual father, Charly Foucault of Clos Rougeard. Thierry would ultimately convert his entire domaine to biodynamic viticulture, which was the equivalent of his wine epiphany. Listening and observing his plants, allowing them to guide him, revolutionized his way of thinking. Thierry harvests on the relatively early side to preserve fresh, vibrant fruit. His goal is to produce Cabernet with purity, finesse, and drinkability, while avoiding rusticity, vegetal character, and hard tannins. When it comes to his Chenin, he makes bone dry, high acid, mineral wines that drink like Chablis young and take on weight slowly over time. Aging takes place in large oval foudres (for the whites) and round foudres and demi-muids (for the reds) in Thierry’s frigid tuffeau cellars below his winery in Varrains. His incredibly diverse terroirs are translated with utter clarity and precision.
While most of Thierry’s bottlings bear the Roches Neuves name, others include the name of his long-time associate and vineyard manager at the domaine, Michel Chevré, who purchased some of his own vineyards with Thierry’s encouragement. These wines are followed by Thierry, Michel, and their team (biodynamically of course) from vine to cellar and vinified at Roches Neuves in Varrains.
The rendering of Thierry Germain by renowned French wine artist Michel Tolmer that appears on most of Thierry’s labels is the perfect image to capture the essence of his accomplishment. A tall and imposing presence, physically and intellectually, Thierry casts a long shadow. His vines, old, wise, and vibrantly healthy thanks to biodynamic viticulture, cast an imposing shadow themselves. They meet in a symbolic embrace of perfect connection, each feeding off the other’s energy. Thierry’s domaine, Roches Neuves, whose vineyards are planted in the Saumur (Blanc) and Saumur-Champigny (Rouge) appellations, has rightfully become one of the greatest examples of high achievement in biodynamic vine growing in France. We put him up there with the greats: Abbatucci in Corsica, Ganevat in the Jura, Ostertag in Alsace. His total dedication to site specific wines produced from Cabernet Franc and Chenin Blanc, his “parcellaires,” has produced some of the most exciting wines in the Loire Valley today.
Thierry relocated to the Loire from Bordeaux in the early 1990s, and soon fell under the influence of his spiritual father, Charly Foucault of Clos Rougeard. Thierry would ultimately convert his entire domaine to biodynamic viticulture, which was the equivalent of his wine epiphany. Listening and observing his plants, allowing them to guide him, revolutionized his way of thinking. Thierry harvests on the relatively early side to preserve fresh, vibrant fruit. His goal is to produce Cabernet with purity, finesse, and drinkability, while avoiding rusticity, vegetal character, and hard tannins. When it comes to his Chenin, he makes bone dry, high acid, mineral wines that drink like Chablis young and take on weight slowly over time. Aging takes place in large oval foudres (for the whites) and round foudres and demi-muids (for the reds) in Thierry’s frigid tuffeau cellars below his winery in Varrains. His incredibly diverse terroirs are translated with utter clarity and precision.
While most of Thierry’s bottlings bear the Roches Neuves name, others include the name of his long-time associate and vineyard manager at the domaine, Michel Chevré, who purchased some of his own vineyards with Thierry’s encouragement. These wines are followed by Thierry, Michel, and their team (biodynamically of course) from vine to cellar and vinified at Roches Neuves in Varrains.
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 “Roche” |
Cabernet Franc | 25 years | Chalk, Sand, Clay, Limestone | 6 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 “Roche”
• 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 600L or 1200L foudre for 12 months
• Commune: Chacé
• Sourced from the lieu-dit “Les Poyeux”
Saumur-Champigny “Marginale”:
• 100% de-stemmed
• 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”:
• 100% de-stemmed
• 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
• 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 “Roche”
• 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 600L or 1200L foudre for 12 months
• Commune: Chacé
• Sourced from the lieu-dit “Les Poyeux”
Saumur-Champigny “Marginale”:
• 100% de-stemmed
• 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”:
• 100% de-stemmed
• 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
- 10,000 cases
- Website
- http://www.rochesneuves.com/
