Domaine Plouzeau, Touraine Sauvignon Blanc "La Bonneliere" View larger

Domaine Plouzeau, Touraine Sauvignon Blanc "La Bonneliere"

LO-PLSAU-17

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Eye: bright and clear pale yellow gold
Nose: Aromas of exotic fruits and citrus
Palate: dry and powerful with a good minerality
Conclusion: very refreshing and elegant.
Certified Organic
Vineyard: 3 hectares
Soil: Clay-limestone
Yields: 45 hl/ha.
Production: 16,000 bottles
Pairing: Best served at 10°C with seafood and goat cheeses.

Rated 15/20 by the "Revue du Vin de France"

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$ 35.00

$ 35.00 per bottle

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Data sheet

Producer Domaine Plouzeau
Vintage 2015
Color White
Literage 0.75 L
Alcohol 12%
Grape variety 100% Sauvignon Blanc

More info

Chateau de la Bonneliere is a family estate of 20 hectares situated on the “rive gauche” of Chinon and around Ligré and la Roche-Clermault since 1846.

Marc Plouzeau took over the estate in 1988 and in 1999 began the conversion to organic agriculture in order to respect the environment, protect his health and that of his employees and give the wines the spirit of their land. The entire vineyard is now certified organic by ECOCERT.

Low yields, predominantly hand-harvested at ideal physiological ripeness, the grapes are then transported in tank by gravity. The extraction is done gently without forcing nature. The vinification is directed towards emphasizing fruit and not extracting tannins.

Without chemical yeast and additives, no chaptalisation, the grapes are slowly transformed into a typical wine. Wine clarification is natural and wines in barrels are unfiltered. Thus, the wine you have in your glass is an accurate reflection of the soil, climate and vintage, what we call in French "Terroir".

Plouzeau's Vineyard in June

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Domaine Plouzeau, Touraine Sauvignon Blanc "La Bonneliere"

Domaine Plouzeau, Touraine Sauvignon Blanc "La Bonneliere"

Eye: bright and clear pale yellow gold
Nose: Aromas of exotic fruits and citrus
Palate: dry and powerful with a good minerality
Conclusion: very refreshing and elegant.
Certified Organic
Vineyard: 3 hectares
Soil: Clay-limestone
Yields: 45 hl/ha.
Production: 16,000 bottles
Pairing: Best served at 10°C with seafood and goat cheeses.

Rated 15/20 by the "Revue du Vin de France"