Saumur Champigny, Red, Lieu Dit les Poyeux

THE WINE A lieu-dit, or named place, encompasses a group of small plots of vines. It comprises a unique terroir defined by its territorial, cadastral and historic unity. The alchemy between the soil, topography, climate, and grape variety results in appellation contrôlée wines with a unique profile and outstanding quality. Respect for the terroir combined with the expertise of winegrowers who love what they do produces superb wines.

SITUATION Les Poyeux vineyard is located in the commune of Chacé. Cited as one of the finest wines of the Saumur region in 1802, Les Poyeux was considered a benchmark vineyard, a "goldmine". In the 18th century, the vines were divided among several large estates. The various subdivisions were surrounded by two metre stone walls built by labourers who extracted the calcerous tufa stone from the subsoil.

TERROIR Soil : Les Poyeux has mainly shallow calcerous tufa (chalk and sandy-glauconitic soil from the middle-Turonian period). The soft chalk most often appears at a depth of less than 60 cm, which makes for a moderate, but fairly regular water supply that is ideal for producing quality wine. Grapes in all parts of Les Poyeux tend to ripen earlier than average.

Sun exposure : The highest plots of Les Poyeux are generally in the middle of south- and south-west-facing slopes, protected from the north wind by woods on the top of the hill. The remaining plots are located on the gently-sloping hillside.

Climate : The Saumur Champigny appellation is in the middle of a region with a temperate oceanic climate. Moreover, the particularly warm microclimate in summer accounts for the origin of its name: campus igni or "field of fire" in Latin.

IN THE VINEYARD Green pruning (bud thinning and leaf plucking) is done to enhance natural aeration, while sustainable agricultural methods are used to fight against fungal diseases.

VINIFICATION Grapes are completely destemmed and crushed. Fermented at 28°C in temperature-controlled stainless steel vats. The must is racked and returned twice during the first third of alcoholic fermentation. Short maceration (13 days) to extract the grapes' full potential. The wines is then taken down to our cellars, 25 m underground, for malolactic fermentation in tiled vats.

MATURING ageing peacefully, protected from light and temperature variations, for 6 - 10 months before bottling.

VARIETALS Cabernet franc : 100%

TASTING NOTES Very intense, deep colour. Complex bouquet featuring fresh red-berry fruit and blueberries, with truffle overtones. Starts out full-bodied and round on the palate, following through with fine texture and extraordinary volume. A well-balanced wine with a long fresh fruit aftertaste (blackcurrant, redcurrant).

FOOD PAIRING Grilled or roasted red meats, and flavourful roast poultry, leg of lamb.