Vincent Roussely is the fourth-generation winemaker at his family’s beautiful 8-hectare vineyard site in the heart of Chenonceaux, in the village of Angé on the Cher River, in the Loire Valley.  The vineyards have been certified organic since 2007.  He even transitioned vineyard work from machine and horse to doing all everything by hand in order to have the least impact on the soil, vines and grapes which he believes greatly improved the quality of the wines.  

TASTING NOTES

This traditional method blanc de blancs is elegant and fresh on the nose and palate.  Light brioche and baked apple on the nose, the palate has refined bubbles and rich toasty almond butter croissant flavours with lemon curd and some baking spice.  Dry with nice persistence on the finish.  Enjoy as an aperitif, with shellfish or a bowl of sea salt chips or buttered popcorn on movie night! 

METHOD

Vinification takes place in cellars dug into the tufa under the vineyard. These galleries were dug 250 years ago and specially adapted for vinification and wine ageing. The almost constant temperature between the seasons makes it possible to have slow fermentations and a conservation of the wine without thermal variations.  This sparkling wine is made from hand harvested organic Chardonnay grapes growing on clay-limestone soil.  Wild yeast initiates the primary fermentation. Part of the wine is aged in barrels for 24 months before bottling and undergoing a second fermentation in bottle where the wine rests on the lees for 36 months before being disgorged. 

Our Thoughts

The Clos Roussely Favorite has heaps of character and is the perfect cork to pull to start any get together. Made in the Champagne Method using organic grapes and fermented with native yeasts, this sparkling wine ages for two years in barrel plus another three years on its lees in the bottle, giving it a round mouthfeel while picking up some nice yeasty, brioche aromas. While it may not replace a glass of Champagne, it certainly will be a great alternative at half the price!