Estate: Le Manoir de la Tête Rouge was built in 1649 at the foot of the hill of Le Puy Notre Dame, in the Saumur region of western France. Guillaume Reynouard purchased the estate in 1995. There are 13 hectares of vines planted on clay-limestone soils. In order “to give full expression to the different characteristics of his wines”, all the vines are certified organic since 1998 and certified biodynamic since 2010.
Philosophy: “We consider our 18-hectare area as a living being, the cultivated soil and the surrounding air become the energy base of the vine. Our goal is to provide the plant the best possible environment to grow.”
Winemaking: Fermentation begins with native yeasts in vats, then transferred to bottles to continue for approximately 10 months.
Tasting Notes: Pale orange gold in colour with aromas of apple, apricot, white flowers and buttery toast. Red apple, pear, roasted nuts and a trace of fennel are buoyed by fine, consistent bubbles and fresh acidity. Citrus zest, subtle buttery toast and dried mango linger on the dry crisp finish. Lush and fun with an elegant edge.
80% Cabernet Franc, 20% Chenin Blanc
Vin de France