Philippe Foreau Vouvray Sec 2014

About the wine:

When Foreau issues a “Sec” (and the decision to do so relates entirely to the vintage conditions and the composition of the grapes at harvest), the wine can carry from 1 to 2 grams of residual sugar but never more than 6 grams. Because of the vibrant acidity that accompanies these wines, the sensation one experiences is of drinking a scintillatingly dry wine, although one with considerable body and a honeyed texture. We tend to have several vintages available at all times so that our clients can have the option of enjoying the Vouvray Sec in its youth but also with several years of bottle age.

Fermentation: Spontaneous, in 300-l oak barrels (5% new)

Pressing: Pneumatic, whole-cluster direct pressing

Time on Lees: 6 months

Malolactic Fermentation: Blocked by wine's naturally high acidity

Élevage: 6 months in 300-l oak barrels (5% new)

Press Wine: Blended after pressing

Sulfur: 130-150 mg/l total sulfur

About the producer:

Philippe Foreau is the third generation of the Foreau family to produce Vouvray from this fabled domaine which his grandfather purchased in 1923. Philippe assumed the direction of the domaine in 1983 upon the retirement of his father, André. Today, the domaine consists of 11 1/2 hectares planted to Chenin Blanc