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Organic. The estate’s emblematic vineyard, the Clos de l’Écotard, was planted by Michel Chevré between 2009 and 2013. It lies on a slope below the village of Courchamps, clay/limestone with occasional outcrops of limestone bedrock. With the help of Thierry Germain, Chevré planted at a density of 8,000 vines per hectare (considerably higher than the regional norm) using a range of Chenin clones and sélections massales sourced from the vineyards of François Chidaine.
Covering a continuous parcel of two hectares, the Clos de l’Écotard has only ever been ploughed and the farming has been organic since day one. Yields are restricted to four or five bunches per vine. Naturally, the grapes are harvested manually (rare in the Loire, where machine harvesting is the norm today). It’s a site ideally suited to growing world-beating Chenin Blanc.
For the winemaking, fermentation begins in stainless steel tank, then mid-way through the ferment, the juice is racked into a mixture of foudre and 500-litre demi-muid. Following 10 months on lees, the wine is then bottled unfiltered.
We respectfully acknowledge the Wurundjeri People of the Kulin Nation, who are the Traditional Owners of the land on which we operate in Melbourne, and pay our respect to their Elders past, present and emerging. We also acknowledge and respect the Traditional Owners of lands across Australia, their Elders, Ancestors, cultures and heritage, and recognise the continuing sovereignties of all Aboriginal and Torres Strait Islander Nations.
Warning: under the liquor control reform act 1998 it is an offence; to supply alcohol to a person under the age of 18 years (penalty exceeds $7000); for a person under the age of 18 years to purchase or receive liquor (penalty exceeds $500)