2017 La Folle Berthe Saumur Fontenelles

WINEMAKER: David Foubert
REGION: Loire Valley, FR
VARIETY: Chenin Blanc
VITICULTURE: Organic/Biodynamic

100% Chenin Blanc, from a plot located on the Jurassic fault line of Brossay. The vineyard is made up of clay, limestone and silex. Slow gentle press. Aged in old barrels for 24 months, then another 12 months in tank. 20ppm SO2 four months before bottling.

Clear and vibrant appearance. Lovely subtle nose of apples and pears. Very clean and pure, no reduction. Hint of honey and blossoms, and an underlying minerality which comes to the forefront with air. To taste it is pristine and fresh. Very linear with subtle flavours, and minerality that builds. Becomes more flavourful with time in the glass, and displays a fine texture, medium plus acidity, and a long and lingering finish. Freshly cut apple crunch, intertwined with lemon and honey essence. Very straight and sharp, rather than round or flabby. Beautiful tension on the finish, and the acidity becomes more mouthwatering. Flavourful and focused, this is a stunning expression of Chenin. Beautiful to drink over a few days and watch the evolution. I will definitely be ageing a few of these.

After 15 years of a boring career in communication, chained to a computer all day, the call of the great outdoors has saved us (my wife, my children and me) from office life and Parisian life,” says winemaker David Foubert. The taste of the wine and the need for fresh air became the obvious choice for this young family, especially after meeting other young winemakers in the area and seeing the lifestyle they lived.

They packed their bags and moved to Saumur, where David studied winemaking. He then did work experience with several vignerons (Sébastien David, Patrick Corbineau, Sébastien Bobinet, Laurent Herlin and Bruno Duchêne). The dream finally came to fruition when he was able to take over some plots leased at La Tour Grise, when the owner, Philippe Gourdon decided to retire. Based in Le Puy-Notre-Dame, these plots have been farmed biodynamically for 20 years (certified for over 10). The clay, silex and limestone soils are healthy and alive. And to top it off, David managed to find a cellar that had been unused for 40 years, perfectly proportioned for his 6 hectares. 2014 was his first vintage, and the wines get better every year!