who grows the grapes? who makes the wines?
Pascal is in charge of the cellar, produces a range of vastly different wines from just two grapes. The key is in the diversity of the soil types in and around Chinon which offer the chance to show very different sides of Cabernet Franc and Chenin Blanc depending on the soil types where they grow.
what wines do they make?
Chenin Blanc is fermented dry and made to age, developing in barrel before release. The result is La Rochette, a wine to pair with food if ever we’ve seen one: it’s layers are such that while it is fun to drink on it’s own, the wine sings if enjoyed next to roast chicken and mushrooms, braised pork, or harder aged cheeses.
when did the winery start? when might you open a bottle?
where is the winery?
why is it a Candid Wine? why might you want a taste?
We’d suggest that if you are not familiar with good Cabernet Franc, i.e. wines from this region that are neither green nor under ripe that you might want to try something from Les Chesnaies, especially if it has a few years of age on it. We hope your view of this wonderful, like the views of so many of our customers, will be changed by Pascal and Beatrice’s good work.
how is it made?
In the winery, there are two distinct styles of wines made, but all wines are fermented with native yeasts and interventions are minimal. The fruit forward Rosé, “Mathilde” and the lighter red, “Les Terrasses” are the result of minimal contact with the skins and lighter fruit to begin with. Cuvées Danaé and Marie undergo extended maceration and are aged in barrel until they are ready to be released.