The cuvée is made in the méthode traditionnelle, with primary fermentation in 400 litre barrels, followed by four years maturation on fine lees in bottle. The wine is then disgorged and re-corked with zero dosage. The result is a very fine, crisp and beautifully composed sparkling Vouvray. Medium-bodied with a lovely fine mousse, it drinks very well as an aperitif, but also has the intensity of classic Chenin Blanc characters to accompany a wide range of dishes throughout the meal.
review for 2016 vintage (2022 not yet reviewed) 'There are just 1 hectare of 35-year old vines at Clos Saint Mathurin, planted on clay and limestone soils. The fruit is picked by hand, and after pressing the first fermentation is in 70% stainless steel and 30% barrel, the second fermentation is in bottle, followed by 36 months sur lattes. This has a pale straw-gold hue in the glass and a firm bead. There follows a convincing nose, rich in dried citrus fruit, sweetly polished, with white currant and white pepper. It is smouldering and smoky, modern and reductive. Fruit rich on the palate, and lean in terms of texture, this has great acidity and a fresh mousse. Bright, sinewy and peppery, with a youthful and full stance, this is hugely impressive.' 93 points, Chris Kissack, Wine Doctor, September 2020.
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