Description

PRODUCER:
This family-owned winery is the venture of Joost and Miguela de Willebois, who are descendants of an old French family, established in the Netherlands since the 19th century (where the V became a W). Passionate about French culture and the Loire Valley, Joost and Miguela settled in Touraine in 1996, after being enchanted by Loire Sauvignon Blanc. They cultivate a range of terroirs across appellations within the Loire Valley, combining modern techniques, innovation and experimentation, with respect for the soils and the terroir. They fully believe that by being as close to nature as possible, they can capture the soul of the land. Patrice Merceron, winemaker and agricultural engineer, joined in 2014 and guides a team of dedicated winegrowers and winemakers to produce stunning Sauvignon Blanc wines, which reflect the nuances of the Loire Valley.

VINEYARD:
The Sauvignon Blanc grapes come from the Touraine AOP, which is located at the very heart of the Loire Valley wine region. The fruit comes from a mosaic of vineyards which are situated on the Sologne Plateau, which stretches from the Loire in the north to the banks of the Cher River in the south. The vines thrive on the sandy clays of the plateau and the flinty clays of the Cher Valley; this revered flinty soil is renowned for imparting mineral complexity to the wine. The clay and sand in the Sologne vineyard are relatively cool soils and offer good water retention properties, which hydrate the vines through the hot, dry summer ripening period. This is a richly flavoured wine, which reveals complexity due to its origins from multiple vineyard blocks. The cultivation practices are adapted to suit each of the terroirs, with the traditional objective of reaching optimal maturity each year for the individual plots.

WINEMAKING:
The grapes were gently pressed in a pneumatic press following 12-hour skin maceration to extract richer colour, flavour and aromatics. The juice was traditionally fermented with selected yeasts in temperature-controlled stainless steel tanks. Fermentation lasted for seven to 15 days, followed by maturation in stainless steel tanks for a minimum of six months, on its fine lees to impart volume and texture. Bottling took place during the spring following the harvest.

TASTING NOTE:
Rich and complex aromas of ripe citrus fruits lead to an elegant palate with a crunchy texture and freshness through to a finish defined by longevity and wonderful aromatic complexity.

GRAPES:
Sauvignon Blanc 100%.

AWARDS:
• 92 Points, Decanter World Wine Awards, 2024