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Cabernet Franc grapes from seven plots are blended together to create a delicate and fruit-forward wine that is delightfully drinkable. More info
The Ile de Quatre Sous blends grape varieties from seven plots located in the hamlets of Les Varennes and Bourreau in the heart of the village of Parnay. The tuffeau limestone soil with a sandy top layer is perfect for red wine. Cabernet Franc vines have been organically grown here since 1997, allowing a rich biodiversity to take root. The grapes are harvested by hand in the morning to help keep them cool. Afterwards they are carefully sorted before the entire harvest is put into 50-hectolitres concrete tanks. Maceration takes place over three weeks without punching down or pumping over the cap, leaving the native yeast to spontaneously start the fermentation process. Malolactic fermentation then takes place in concrete vats during the nine-month maturation process.
Known for their soft and fruity Cabernets, the Parnay terroir keeps its promise, creating a cuvée with aromas of black and red fruits, with subtle earthy overtones. The palate is dynamic and fresh with light tannins, making it delightfully drinkable.
Saumur-Champigny L'Île Quatre Sous Château Yvonne serve at a temperature of 15°C. It will pair perfectly with the following dishes: Carré de cochon de lait, Tarte au camembert, Fricassée de champignons.
The Ile de Quatre Sous blends grape varieties from seven plots located in the hamlets of Les Varennes and Bourreau in the heart of the village of Parnay. The tuffeau limestone soil with a sandy top layer is perfect for red wine. Cabernet Franc vines have been organically grown here since 1997, allowing a rich biodiversity to take root. The grapes are harvested by hand in the morning to help keep them cool. Afterwards they are carefully sorted before the entire harvest is put into 50-hectolitres concrete tanks. Maceration takes place over three weeks without punching down or pumping over the cap, leaving the native yeast to spontaneously start the fermentation process. Malolactic fermentation then takes place in concrete vats during the nine-month maturation process.
Known for their soft and fruity Cabernets, the Parnay terroir keeps its promise, creating a cuvée with aromas of black and red fruits, with subtle earthy overtones. The palate is dynamic and fresh with light tannins, making it delightfully drinkable.
Mathieu Vallée has been running Château Yvonne located right in the heart of Saumur Champigny since 2007. Son of a winemaker, Vallée looks after his eleven hectares of vines (three white and eight red) which are divided into 28 parcels and planted with Chenin and Cabernet Franc. Organically certified since 2007, the work in the wine cellar is also very natural, with as little intervention as possible. Fermentation take place using indigenous yeasts and malolactic fermentation is spontaneous. Mathieu Vallée's talent is gradually becoming established given the quality and consistency of his wines, even in difficult years. Without doubt this is a domaine to be watched.
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