Domaine des Forges, 'Le Moulin de Gué', Savennières is a rich yet dry white wine infused with the distinctive mineral characteristic of Savennières wines. Its creamy texture is perfectly balanced with buttery notes, hazelnut and sweet spice, leading to a refreshing finish. Perfectly paired with scallops, river fish, or white meats, this wine should be decanted and served chilled for optimal taste. Will have a pleasing fruit forward style for the first four years of its life, developing delicious tertiary characteristics thereafter.

About the Producer

Domaine de Forges has been a family-owned producer for five generations. Although his father Claude can still be found pottering round the cellar, the current success of this estate and the quality of the wines is down to son Stéphane and his wife Séverine. Their 50 hectares of HVE certified sustainably farmed vines include 30 hectares of Chenin Blanc, of which seven are located on the steep slopes of the Chaumes and a one-hectare parcel in the Loire’s only Grand Cru: the prestigious Quarts de Chaume. They also own three separate plots in Savennières, including the original in the sandyschist site of Moulin du Gué and one hectare in the cru Roche aux Moines. Yields are kept extremely low, at 25 hl/ha. As a result of this complex network of terroirs, the wines have a richness and intensity that clearly show the world-class potential of this style of Chenin Blanc.

Vineyard and Winery

The grapes come from the mineral terroir in the prestigious cru of Le Moulin de Gué, where the 1.5-hectare plot is situated on schist and carboniferous soils that mark some of the finest parcels of the region. The schist retains heat, which encourages ripening in this northern, cool climate. The vines are suited to this terroir and produce yields of 35hl/ha. The vineyard is sustainably cultivated, the vineyards are grassed between the rows, with green harvesting, summer thinning to ensure the grapes are exposed to the sunshine to ensure ripening. The harvest is picked in three triages, in order to select only the ripest and highest quality fruit.

Each parcel was vinified separately. The grapes were carefully pressed and the juice settled under controlled conditions. The must was filtered to ensure extra purity. Fermentation took place slowly with selected yeasts in barrels with partial malolactic conversion to round out the palate. Careful maturation on the fine lees in 400-litre barrels resulted in a creamy texture and further complexity. The wine was filtered by cross flow filtration, which significantly helps to reduce the sulphur levels.