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From the domain's finest parcel, this Saumur-Champigny needs some time to reveal its pure and delicate character. More info
La Porte Saint Jean is a real gem of the wine world, marked as it is by the savoir-faire of its owner (who has worked at Gauby and Clos Rougeard) and the purity of its wine. This cuvée is a single-varietal Cabernet franc grown on the eponymous Beaugrands parcel. This land is characterised by soils rich in sand, clay, and limestone on a chalky sub-soil.
In the cellar, Sylvain Dittière lets the indigenous yeasts do their fermenting in concrete vats. The wine is then moved to old, Bordeaux casks to be matured in the tuffeau-stone cellar. The wine is bottled with a homeopathic dose of sulphur.
We recommend keeping this bottle in the cellar for a while, opening it at some point in its first ten years. It will then reveal a wine that is fine and delicate, structured by silky tannins. It can be served alongside dishes like light meat, roasted vegetables, and soups.
Saumur-Champigny Les Beaugrands La Porte Saint Jean serve at a temperature of 15°C. It will pair perfectly with the following dishes: Gratin de patate douce, Poulet rôti dominical, Tarte tatin de pomme de terre et champignons.
La Porte Saint Jean is a real gem of the wine world, marked as it is by the savoir-faire of its owner (who has worked at Gauby and Clos Rougeard) and the purity of its wine. This cuvée is a single-varietal Cabernet franc grown on the eponymous Beaugrands parcel. This land is characterised by soils rich in sand, clay, and limestone on a chalky sub-soil.
In the cellar, Sylvain Dittière lets the indigenous yeasts do their fermenting in concrete vats. The wine is then moved to old, Bordeaux casks to be matured in the tuffeau-stone cellar. The wine is bottled with a homeopathic dose of sulphur.
We recommend keeping this bottle in the cellar for a while, opening it at some point in its first ten years. It will then reveal a wine that is fine and delicate, structured by silky tannins. It can be served alongside dishes like light meat, roasted vegetables, and soups.
Sylvain Dittière learnt the ropes with influential winemakers: from Gauby to Thierry Germain, Château Yvonne and finally Clos Rougeard. It's therefore natural that this talented producer – son-in-law of the late Charly Foucauld – set up shop in 2011 in Montreuil-Bellay. He chose the domain for its very cool cellars, ideal for long élevages. He makes red and white wines which showcase the purity of his fruit and masterful élevages.
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