Winemaker Wednesday: Domaine du Gué d’Orger
Tell us about your property (how long it has been in your family, how long you have been making wine there, the size, any growing philosophy you might have):
Savennieres is a sumptous terroir, a perfect setting for Chenin Blanc grapes. This is where I have chosen to work my vines, with the aim of producing beautiful wines while respecting the delicate natural balances between flora and fauna.
After three years of study and apprenticeship I took over a magnificent parcel in AOC Savennieres on schist soil with full southern exposure…with out any vines! The challenge was more complicated than I expected, but worth it. I have been recreating a vineyard with the help of colleagues young and old. I planted my first vines in 2000 and have gradually added some nice parcels in Coteau de l’Aubance and in Savennieres to create the little vineyard of Gué d’Orger: 5 hectares of Chenin Blanc and Cabernet Franc situated on the two banks for the Loire south of Angers.
The philosophy is simple; Produce balanced, authentic wines that express the typicity of the terroirs of Gué d’Orger: schist and sandstone alternating with sand, phtanite and Aeolian sand.
If you do not come from a winemaking background, how did you come to the wine business?
My professional training training has brought me into contact with winemakers, to discover the fabulous Loire terroirs and wine to learn from winemakers who are adopting organic methods … so many beautiful experiences made me want to “take action” by producing my own wine
What is your favorite vintage and cuvee from your own property and why?
Savennieres Equilibre 2009 for the harmony that this wine embodies : An “equilibre” (French for “balance”) of subtle flavors, powerful minerality and an elegant length
When you are not drinking your own wines, what are you drinking? What other wines, beers, etc. do you enjoy?
I love discovering wines from other French vineyards, but I am far from having completed my tour of the Loire…
What is your favorite food and what wine would you pair it with?
A grilled prime rib accompanied by a good Anjou Villages Brissac.