Maunoury ‘Sarrandiéres’ Saumur Puy-Notre-Dame Rouge 2022
Location: France, Loire, Saumur Puy-Notre-Dame
Winemaker: Jonathan Maunoury
Grapes: Cabernet Franc
Soil: Very stony top soil, mainly tuff. Plot on a slope in the middle of the Puy Notre Dame hill (73 meters altitude), exposure to the southwest. Manual harvest.
Winemaking: Organic farming. All grapes are destemmed, spontaneous fermentation and maceration for 10 days in wooden barrels, soft 'infusion' of the skins, 7 months maturation in oak barrels, bottled without clarification, filtering and sulphite.
From the Importer Steven Graf: Puy-Notre-Dame is a little hill of chalk 20 kilometers south of the city of Saumur, sort of on the border of between the more limestone bedrock of the greater Saumur region, and the more superficial soils of Anjou noir. In 2015, after studying with such illustrious vignerons as Marc Angeli, Vouette and Sorbée, Pierre Gonin, Chandon de Briailles, and -naturally- Melaric, Jonathan settled in this little goldilocks zone of tuffeau vineyards. (Tuffeau is this sort of wet and crumbly bedrock that makes up all the caves of Saumur including the ones you walked through at La Dive! It's alluvial like schist, but not so much, and it produces a lot of power, but not as much as pure limestone).
Anyway, as a result of this interesting terroir and it being one of the driest places in France, the wine here is known for its muscularity and aromatic complexity. Also because it tastes very good. That's no more so the case than with this very cool lineup we've got from Jonathan spanning 4 vintages and many different exposures. Something for everyone here: completely biodynamic, without additives, and as clean as can be.
Location: France, Loire, Saumur Puy-Notre-Dame
Winemaker: Jonathan Maunoury
Grapes: Cabernet Franc
Soil: Very stony top soil, mainly tuff. Plot on a slope in the middle of the Puy Notre Dame hill (73 meters altitude), exposure to the southwest. Manual harvest.
Winemaking: Organic farming. All grapes are destemmed, spontaneous fermentation and maceration for 10 days in wooden barrels, soft 'infusion' of the skins, 7 months maturation in oak barrels, bottled without clarification, filtering and sulphite.
From the Importer Steven Graf: Puy-Notre-Dame is a little hill of chalk 20 kilometers south of the city of Saumur, sort of on the border of between the more limestone bedrock of the greater Saumur region, and the more superficial soils of Anjou noir. In 2015, after studying with such illustrious vignerons as Marc Angeli, Vouette and Sorbée, Pierre Gonin, Chandon de Briailles, and -naturally- Melaric, Jonathan settled in this little goldilocks zone of tuffeau vineyards. (Tuffeau is this sort of wet and crumbly bedrock that makes up all the caves of Saumur including the ones you walked through at La Dive! It's alluvial like schist, but not so much, and it produces a lot of power, but not as much as pure limestone).
Anyway, as a result of this interesting terroir and it being one of the driest places in France, the wine here is known for its muscularity and aromatic complexity. Also because it tastes very good. That's no more so the case than with this very cool lineup we've got from Jonathan spanning 4 vintages and many different exposures. Something for everyone here: completely biodynamic, without additives, and as clean as can be.
Location: France, Loire, Saumur Puy-Notre-Dame
Winemaker: Jonathan Maunoury
Grapes: Cabernet Franc
Soil: Very stony top soil, mainly tuff. Plot on a slope in the middle of the Puy Notre Dame hill (73 meters altitude), exposure to the southwest. Manual harvest.
Winemaking: Organic farming. All grapes are destemmed, spontaneous fermentation and maceration for 10 days in wooden barrels, soft 'infusion' of the skins, 7 months maturation in oak barrels, bottled without clarification, filtering and sulphite.
From the Importer Steven Graf: Puy-Notre-Dame is a little hill of chalk 20 kilometers south of the city of Saumur, sort of on the border of between the more limestone bedrock of the greater Saumur region, and the more superficial soils of Anjou noir. In 2015, after studying with such illustrious vignerons as Marc Angeli, Vouette and Sorbée, Pierre Gonin, Chandon de Briailles, and -naturally- Melaric, Jonathan settled in this little goldilocks zone of tuffeau vineyards. (Tuffeau is this sort of wet and crumbly bedrock that makes up all the caves of Saumur including the ones you walked through at La Dive! It's alluvial like schist, but not so much, and it produces a lot of power, but not as much as pure limestone).
Anyway, as a result of this interesting terroir and it being one of the driest places in France, the wine here is known for its muscularity and aromatic complexity. Also because it tastes very good. That's no more so the case than with this very cool lineup we've got from Jonathan spanning 4 vintages and many different exposures. Something for everyone here: completely biodynamic, without additives, and as clean as can be.