Sauvignon Blanc, Hervé Villemade

This wine is made from organic fruit from two villages: Bourré [a hilarious name because it translates to ‘shit faced drunk’] on clay and flint soil and Noyers-sur-Cher with soils of deep, draining sands. The wine is direct pressed and racked on the lees for 18-24 hours. Fermented in neutral vessels and allowed malolactic fermentation.

Direct press and cold racking of the gross lees for 18 to 24 hours. It is fermented in stainless steel tanks and concrete vats and and aged in stainless steel and fiberglass on the lees for 6 months.

Hervé Villemade has been working his family’s vines in Cellettes since taking over from his father in 1995. Today, the estate represents about 22 hectares of organically farmed fruit with the Cheverny and Cour-Cheverny AOCS, along with a négociant license to supplement production with local grapes.