Producer: Denis Breussin
Wine: 2015 Vouvray Sec (dry)
Varietal: 100% Chenin Blanc
Nose: White flowers, green melon, tart apples and lychee.
Palate: Round on the palate, but with plenty of juicy acidity, this is a fantastic dry Vouvray
Food: Raw or cooked seafood. Halibut with an apple beurre blanc, chicken Picatta, prawn scampi, scallops, sushi or baked ham.
Cellaring: Drink now
The Breussin estate in Vouvray has been family-owned and operated for five generations and covers 37 acres of Chenin Blanc. Denis Breussin tends to the vineyard with respect for the vines and the environment. Denis' holdings are located in the valley of Vaugondy where he produces 4 styles of Vouvray: Sec, Demi-Sec, Moelleux and Brut. With time and knowledge of their vineyards, Denis have carefully selected each plot for a different vinification: those nearest the Loire river for their Sec, those more North and closer to the hills for their Demi-Sec, and those on flatter areas and farthest from the river for their Brut.
The Vouvray appellation was created 80 years ago, in 1936. It is located a few miles from Tours, in the Loire Valley region that has been recognized as a World Heritage site by UNESCO. The vineyard lays at the limit between the oceanic and the continental climates. This is where sea breezes and land breezes meet. The majestic and characterful Loire River is a natural temperature regulator. Its effects can be felt in the vineyard thanks to the many valleys that shape the hillsides. These particular climatic conditions have a strong impact on the vintage. This will determine the level of ripeness and sugar content in the fruit, giving the grower the choice of making sparkling, still dry or medium-dry wines. When Indian summer conditions coincide with the harvest time, development of noble can be observed, allowing for the production of sweet wines.
Information by: Wines of Vouvray
Vouvray wines are produced from a single grape variety: the Pineau de la Loire also known as Chenin blanc.
Originally from Central Europe, this varietal appeared in the Loire Valley around the 4th century. The legend tells us it was brought by St Martin of Tours, the founder of the Abbey of Marmoutier, birthplace of the Vouvray wines.
Chenin Blanc, or "plant d'Anjou", became popular in the Loire Valley around the 10th century. In Touraine it is known as "Pineau de la Loire", as the 16th century writer Rabelais wrote in Gargantua "This is Pineau wine, O sweet white wine, by my soul! It is nothing less than taffeta wine"
Ancient texts distinguish both the Gros and the Menu Pineau de la Loire. As the "Handbook for wine and spirit traders " explains in 1896: "The white wines from Vouvray hillsides, produced from both the Gros and the Menu Pineau de la Loire, give golden wine with a slight gun flint taste and are sparkling like Champagne or sweet like the richest Spanish wines". The international coding standard for grapes identifies the "Gros Pineau de la Loire" as "Chenin Blanc" and Menu Pineau as "Orbois."
The Menu Pineau is still marginally present today in Vouvray. The Chenin Blanc on the other hand has established itself over the centuries and now covers the entire hillside. It undoubtedly gives the wines of Vouvray one of its most beautiful expressions in the world thanks to its incomparable terroir.
Chenin is famous for its mineral expressions of chalk and flint, commonly found in the soils of Vouvray. More generally, it has aromas of ripe pear and quince when young, backed up by hints of acacia honey, candied fruit and lemon. Sometimes spicy notes of ginger and lime can be shown.
With age, the aromas change to honey, truffles, always with the signature aromas of candied fruit.