Vineyards are located on what is referred to as the Premier Côte, between the village of Agné (where the cellars can be found) and the neighbouring commune of Pouillé. Grapes are grown in the appellation of Touraine, in the central Loire Valley, on a mix of Silex and limestone soils with a little clay.
Luc Poullain’s career began strangely enough in Bedfordshire to study as an agricultural engineer, before, ironically, selling chemicals to the wine industry! Today, he manages an estate with an emphasis on environmental sustainability and is a leading advocate of the newly established Touraine-Chenonceaux AOC, part of a group of 30 growers who have the right to produce wines under its name.
His estate is split almost equally white and red, with eight hectares of Sauvignon planted on two different soil types (both flint and limestone).
100% Sauvignon Blanc.
Below average yields for the area, the wine was fermented in stainless steel and then aged for 5 months on lees in tank.
Excellent with any shellfish, not least mussels and crab, also a surprise match with Goat’s cheese and crusty bread.