Loire - Bellevue

Question 1

2015: Belle Vue: Muscadet Sèvre-et-Maine

Answer 1

Jérôme blends parcels of different ages for his Sèvre et Maine, from Melon de Bourgogne which he hand-harvests from his sloping, sandy, loam vineyards on Gabbro bedrock. Grapes are only harvested in the morning to aid in the prevention of oxidation, and the grapes are then transferred by gravity to a press where they are lightly pressed. The must is allowed to settle slowly under controlled, cool temperatures before it is moved to ferment in a tank. During fermentation, Jérôme uses only indigenous yeasts, and keeps the temperature between 16˚ and 20˚C. Fermentation lasts about four weeks, after which the wine is allowed to age with regular bâtonnage and is bottled without filtration.

Question 2

2015: Belle Vue: VdP du Val de Loire, Sauvignon Gris

Answer 2

Jérôme’s young Sauvignon Gris vines are planted in sandy loam soils on a granite bedrock which peeks through the soil. Grapes are hand harvested in the morning and are then destemmed and lightly pressed. The must is then allowed to settle for about 18 hours and is then moved to 400 liter barriques where fermentation begins with only indigenous yeasts and lasts about 18-20 days. The wine is then left to age, with regular bâtonnage before being bottled.