GRANGE SAINT-SAUVEUR

Alice and Antoine Pouponneau tend 6.5 hectares of old vines, farmed with biodynamic principals in Le Thoureil, a small village situated midway between Angers and Saumur. Alice’s family has Burgundian roots, so after years as a social worker, it was a natural move for her to return to farming and viticulture in 2017. Antoine began as cellar master of La Tour du Bon in Bandol and then became a consultant in Corsica, specialising in native yeast fermentation. His unique expertise in microbiology and focus on producing authentic, characterful wines allowed him to develop a prestigious list of clients for whom he consults. This list includes the likes of
Chateau Latour and Cheval Blanc to name a few.

2017 saw the naissance of Alice and Antoine’s Domaine “Grange Saint-Sauveur”. The name refers to the grange (barn), which is attached to the tiny chapel of Saint-Sauveur. They were fortunate to take over 6.5 hectares of Grolleau Noir, Grolleau Gris, Cabernet Franc, Chenin, Pineau d’Aunis and Gamay, including vines planted 80 – 100 years ago and the most recent plantings in the 1980’s. Their old vines are goblet trained in parcels along the Loire River which help protect them against frost.

Due to their choice of blends and winemaking style, these beautiful wines carry the “lowly” certification of Vin de France. Indeed, this is often the way for many new, up-and-coming Domaines, to not be constrained by the traditional laws. The vines are all grown on clay limestone terroir, except for the Huguette, which is on a topsoil of sand on a bedrock of limestone. The grapes are fermented with native yeast, bottled unfined and unfiltered. We are proud to present 5 cuvees for you to discover. All of which, have a wonderful texture, elegance and purity.

The VDF Blanc “Centenaire” is Chenin Blanc. Whole cluster pressed, malolactic fermentation, élevage for 18 months in 228L barrels and 1/3 new oak. The VDF Rose “Les Arceaux” is a serious wine. A blend of 80% Grolleau Noir, 20% Grolleau Gris, directly pressed, malolactic fermentation and élevage for 18 months on fine lees in 228L barrels. The VDF Rouge “Le Martray” is a blend of 40% Grolleau Noir, 40% Gamay, 20% Pineau d’Aunis. 48 hour partial carbonic maceration, élevage for 8 months in demi-muids. The VDF Rouge “Clandestine” is 80% Grolleau Noir and 20% Cabernet Franc. 2-3 weeks maceration, malolactic fermentation and élevage for 18 months in demi-muids, before ageing for 12 months in bottle. The VDF Rouge “Huguette” is 100% Cabernet Franc. 3-week maceration, élevage for 18 months in demi-muids, followed by one year in bottle before release.