Domaine de la Noblaie "Monange" Methode Ancestrale NV

Bone dry, but there is no austerity in this wine that feels as if it’s been carved from snowflakes and baked into challah. Very, very fine bubbles which prickle and disappear like fairy dust on the tongue. Exquisitely delicate, mille-feuille layers.

70% Chenin Blanc, 30% Cabernet Franc. The vineyards are mostly of one piece lying on a gentle southeast facing slope, with clay soil on top of tuffeau (the local limestone). The estate has been farming organically, with harvest conducted entirely by hand over several passes to ensure only quality ripe grapes are picked. Direct pressed whole cluster. Fermentations are started spotaneously, and the grapes are all fermented in different stainless steel vats depending on the vineyard parcels they come from, and undergo prolonged periods of maceration. Partial alcoholic fermentation to allow for natural refermentation in the bottle. Aged in the cellar for a minimum of 36 months, with fruits coming from the ends of the rows in the vineyard.

Jérôme Billard, the current proprietor of Domaine de la Noblaie, is the third generation of this family estate since his maternal grandfather purchased the vineyards in 1952. The existence of the lieu-dit La Noblaie can actually be dated back to at least the 18th century, while the cellars were likely in existence for more than five centuries. Situated on one of the highest points in the Chinon appellation, the estate farms 22 hectares on limestone with clay, and has a rare substantial Chenin Blanc holding within the appellation.

Jérôme Billard gained an expanded worldview by working around the world following his oenology studies in Dijon. He first worked for the Moueix family at Petrus in Pomerol and Dominus in Napa Valley, and followed that up with time at the Sacred Hill estate in New Zealand before returning to Domaine de la Noblaie in 2003. Since then, Jérôme and his wife Élodie have overseen a remarkable transition including an extensive study of estate’s soils, the construction of a new winery in 2012, and conversion to organic farming and subsequent certification in 2014.