Situated in the south of the Saumur region, Domaine du Vieux Pressoir is a fifth-generation family owned winery. Bruno Albert, the current owner, just retired and did put the winemaking in the hands of a talented young couple, Virginie and Francois Prinsloo; he's South African and she is from Chinon. They are both trained oenologues and between them have a wealth of experience having made wines in South Africa, New Zealand, Languedoc and the USA. They focus on modern winemaking techniques in the areas of sustainability, yield management, weed control and thermal control. All stages of the vinification process are subject to meticulous care and attention, resulting in wines of exceptional quality.
Farming practices: sustainable
|Domaine du Vieux Pressoir Website|
|Saumur Brut - Methode Traditionelle|
|This sparkling wine from the western Loire is labeled Methode Traditionnelle as it is produced with the same high-quality methods as Champagne. The wine is 70% Chenin Blanc and 30% Chardonnay, each varietal vinified separately at very cool temperatures to capture the delicate aromas. As with true Champagne, the second fermentation occurs in the bottle. The bottles are left 15 months sur lattes (on the fine lees) before disgorging, which develops levels of complexity not usually found in wines from this region. It is a big, forcefully fruity style of sparkling wine with great acidity. It is brilliant as an aperitif, with shellfish dishes and cream sauces. |
|Saumur Brut Rose|
|Méthode Traditionnelle. This sparkling rosé is made from 100% Cabernet Franc grapes planted on limestone soil with grass growing between the rows. It is from a single vintage.|
The grapes are destemmed and macerate for 24 hours at 16° C, in order to preserve the freshness of the aromas. The wine is vinified and aged in stainless steel tanks. The malolactic fermentation is blocked, in order to keep the vivacity of the wine. Total acidity is a crisp 4.90 grams/liter. After an élévage on fine lees, a final dosage of 0.9 grams sugar/liter is added, giving 5 grams of RS per liter.
Delicate and fresh bouquet of red fruits. It is perfect as an aperitif and pairs beautifully with calf liver sautéed with raspberries and deglazed with balsamic vinegar. It is superb with savory/sweet pairings like melon and prosciutto. The perfect balance between raspberry fruit and firm acidity makes this sparkler a problem-solver at the table.
|"Elegance" - Saumur Blanc|
|100% Chenin blanc, from 18 to 30 year old vines. Jurassic soil. |
This dry white is made in a style which the French call Sec Tendre. In other words, dry, but not harshly so, tender. The nose is ripe with white fruits and a floral touch. Fairly fleshy, suave palate showing a welcome impression of harmony. The Chenin gives an elegant complex aroma to this light and delicately fruity wine. The mid-palate is marked by well-balanced liveliness and lovely exuberant fruit. A very easy to drink, fruity Chenin Blanc. 13% alcohol.
|"Les Silices" - Saumur rouge|
|95% Cabernet Franc, 5% Cabernet Sauvignon - the vines are 15 to 25 year old. Jurassic soil. Vinification in tanks, 10 to 12 days of maceration.|
Cherry-red with dark purple tints. Pleasant nose of violet, cassis and redcurrant. Full attack, concentrated, fresh and crunchy palate showing lovely intense, focused aromas mirroring the nose. Spicy finish. Serve at a low room temperature with meat and cheese. 12.5% alcohol.
|"Puy Notre Dame" - Saumur rouge|
|100% Cabernet Franc. 18 to 35 year old vines from the best parcels. Jurassic and Turonian soil. Vinification in tanks, 18 to 20 days of maceration.|
This blend comes from a selection of parcels situated on the domaine's best soil where Cabernet franc express all its aromatic complexity. The best care is given to the vines in order to get high quality grapes and the perfect ripeness. The vinification and the maturing of the wine make it robust with silky tannins. It shows aromas of red and black fruits, lightly stewed, with a beautiful persistency in the mouth, perfect for aging. Serve at a low room temperature (57°F to 61°F) with game meat, beef, stews and cheeses. 13% alcohol.
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