Clos de L’Épinay ‘Chaflorie’ Pétillant Blanc 2023
Location: France, Loire, Vouvray
Winemaker: Henri Bruneau
Grapes: Chenin Blanc
Soil: Cold clay & flintstone on limestone
Winemaking: Certified Organic, practicing biodynamic. Grapes are hand-picked in shallow boxes, pressed with pneumatic press, then fermented in steel tanks. Bottled before fermentation is complete (pétillant naturel). No fining, slight filtering. No added sulfur.
From the Importer Super Glou: ‘Chaflorie’ A plump yet vivacious expression of Chenin Blanc, fermented pet’nat style but masquerading like Cremant. Bright citrus fruits are accented by a toasty backbone, and everlasting acidity. Among the more beautiful pet’nats we’ve tasted.
Nestled on the premières côtes of Vouvray, within a landscape entirely carved from the moving body of the Loire, is Clos de L’Epinay. Neighbored by a cluster of grand, historic estates and situated directly on the Vouvray ridgeline, the vineyards sprawl across several microclimates, each with its own distinct slope, orientation and degree of exposure.
Winemaking impresario Henri Bruneau has applied a fine-tooth comb to deciphering the stories that his vineyards are waiting to tell. He has identified ten defined terroirs within the domaine’s total 20 hectares, each of which possesses its own “winemaking itinerary.”
Across Henri’s many vines, clay and limestone are the leitmotif connecting a diversity of parcels, ninety percent of which are planted to Chenin Blanc. Yet Henri treats each parcel as its own. Some parcels are naturally coherent. Others that are more complex require an in-depth holistic analysis to unravel their potential. This is the heart of Henri’s work. His ability to work the vines differently according to their terroir and micro-climate allows for a truly singular expression of Chenin.
In the cellar, he intervenes very little, permitting the terroir and vintage alone to determine the personality of the wines. He is meticulous about carefully monitoring the health of the ambient yeasts and the progress of their fermentations. In this way, he likes to say that he “accompanies rather than ages” his wines — he is simply an affectionate guardian, letting the wines discover their own excellence.
Location: France, Loire, Vouvray
Winemaker: Henri Bruneau
Grapes: Chenin Blanc
Soil: Cold clay & flintstone on limestone
Winemaking: Certified Organic, practicing biodynamic. Grapes are hand-picked in shallow boxes, pressed with pneumatic press, then fermented in steel tanks. Bottled before fermentation is complete (pétillant naturel). No fining, slight filtering. No added sulfur.
From the Importer Super Glou: ‘Chaflorie’ A plump yet vivacious expression of Chenin Blanc, fermented pet’nat style but masquerading like Cremant. Bright citrus fruits are accented by a toasty backbone, and everlasting acidity. Among the more beautiful pet’nats we’ve tasted.
Nestled on the premières côtes of Vouvray, within a landscape entirely carved from the moving body of the Loire, is Clos de L’Epinay. Neighbored by a cluster of grand, historic estates and situated directly on the Vouvray ridgeline, the vineyards sprawl across several microclimates, each with its own distinct slope, orientation and degree of exposure.
Winemaking impresario Henri Bruneau has applied a fine-tooth comb to deciphering the stories that his vineyards are waiting to tell. He has identified ten defined terroirs within the domaine’s total 20 hectares, each of which possesses its own “winemaking itinerary.”
Across Henri’s many vines, clay and limestone are the leitmotif connecting a diversity of parcels, ninety percent of which are planted to Chenin Blanc. Yet Henri treats each parcel as its own. Some parcels are naturally coherent. Others that are more complex require an in-depth holistic analysis to unravel their potential. This is the heart of Henri’s work. His ability to work the vines differently according to their terroir and micro-climate allows for a truly singular expression of Chenin.
In the cellar, he intervenes very little, permitting the terroir and vintage alone to determine the personality of the wines. He is meticulous about carefully monitoring the health of the ambient yeasts and the progress of their fermentations. In this way, he likes to say that he “accompanies rather than ages” his wines — he is simply an affectionate guardian, letting the wines discover their own excellence.
Location: France, Loire, Vouvray
Winemaker: Henri Bruneau
Grapes: Chenin Blanc
Soil: Cold clay & flintstone on limestone
Winemaking: Certified Organic, practicing biodynamic. Grapes are hand-picked in shallow boxes, pressed with pneumatic press, then fermented in steel tanks. Bottled before fermentation is complete (pétillant naturel). No fining, slight filtering. No added sulfur.
From the Importer Super Glou: ‘Chaflorie’ A plump yet vivacious expression of Chenin Blanc, fermented pet’nat style but masquerading like Cremant. Bright citrus fruits are accented by a toasty backbone, and everlasting acidity. Among the more beautiful pet’nats we’ve tasted.
Nestled on the premières côtes of Vouvray, within a landscape entirely carved from the moving body of the Loire, is Clos de L’Epinay. Neighbored by a cluster of grand, historic estates and situated directly on the Vouvray ridgeline, the vineyards sprawl across several microclimates, each with its own distinct slope, orientation and degree of exposure.
Winemaking impresario Henri Bruneau has applied a fine-tooth comb to deciphering the stories that his vineyards are waiting to tell. He has identified ten defined terroirs within the domaine’s total 20 hectares, each of which possesses its own “winemaking itinerary.”
Across Henri’s many vines, clay and limestone are the leitmotif connecting a diversity of parcels, ninety percent of which are planted to Chenin Blanc. Yet Henri treats each parcel as its own. Some parcels are naturally coherent. Others that are more complex require an in-depth holistic analysis to unravel their potential. This is the heart of Henri’s work. His ability to work the vines differently according to their terroir and micro-climate allows for a truly singular expression of Chenin.
In the cellar, he intervenes very little, permitting the terroir and vintage alone to determine the personality of the wines. He is meticulous about carefully monitoring the health of the ambient yeasts and the progress of their fermentations. In this way, he likes to say that he “accompanies rather than ages” his wines — he is simply an affectionate guardian, letting the wines discover their own excellence.