Domaine Guiberteau, Saumur Blanc, Clos de Guichaux, Loire, France, 2023

Producer Profile

This is a prestigious family-owned vineyard nestled in the heart of the Saumur region, Loire Valley, France.

Founded in the early 1900s by Clément Manguin and expanded by Robert Guiberteau with the iconic acquisition of Clos des Carmes in 1954, this estate blends rich heritage with exceptional winemaking expertise. Since 1996, under the visionary leadership of Romain Guiberteau, the domaine has embraced a bold commitment to quality over quantity. Guided by the expertise of renowned winemaker Nady Foucault from Clos Rougeard, Domaine Guiberteau has pioneered organic farming practices, proudly achieving official organic certification in 2007. Experience wines crafted with passion, tradition, and sustainable innovation — a true expression of the Loire Valley terroir. Elevate your portfolio with Domaine Guiberteau, where heritage meets excellence.

Viticulture

The Clos de Guichaux vineyard is a monopole of Domaine Guiberteau, situated in the Bizay terroir near Brézé, in the commune of Épieds. This 1.5-hectare site is planted on shallow clay-limestone soils, with only 30 cm of topsoil before reaching the pure, chalky bedrock. The vines were replanted in the early 2000s with massale cuttings from the family's best old vines in Brézé, ensuring a deep connection to the region's heritage.

Winemaking

Grapes are hand-harvested and undergo whole-cluster pressing. Fermentation occurs with indigenous yeasts, and the wine is aged on fine lees in stainless steel tanks until spring. The wine is lightly filtered before bottling, preserving its purity and expression. The Clos de Guichaux cuvée does not undergo malolactic fermentation, maintaining its fresh acidity. The wine is aged for 12 months in two- to four-year-old barrels followed by six months in tank. This approach imparts subtle oak nuances without overshadowing the wine's mineral character.

Tasting Note

Citrus fruits, green apple, and subtle floral notes. On the palate, it is dry and medium-bodied, with flavours of ripe pear and a hint of honey. The wine is structured and mineral-driven, with a crisp acidity and saline finish that showcases its terroir.

Food Matching

Seafood dishes such as grilled sole with almonds, lobster stew, and marinated mussels. Its crisp acidity and mineral profile also complement goat's cheese, olives, and fresh salads.