Clos le Vigneau is owned by fifth generation winemaker Alexandre Monmousseau. Alexandre's father, Armand Monmousseau, is the former head of his family's sparkling wine firm in Montrichard. Alexandre, intense and confident, received his schooling in Beaune and is one of the leaders of the Sec-Tendre (soft-dry) movement that includes producers like Huet and Champalou.
Located in Rochecorbon, the impressively large cellar in carved directly in the hill, across the road from the Loire river.
Winery Acreage: 52 acres
Varietals Produced: Chenin Blanc (For the still wines and part of the Sparkling)
Chardonnay (for the Crémant de Loire only)
Today the Monmousseau family farms 21 hectares (52 acres) of land: 6 hectares for Clos le Vigneau, 15 hectares for Château Gaudrelle. Clos Le Vigneau is a single vineyard from an area known as "les Gués d'Amant" or "Lover's Gap". Most of the vines were planted in 1929. The soil is a mixture of argilo-calcaire, silex and gravel. Alexandre Monmousseau believes in low yields for concentration and flavor. The grapes are hand harvested. Pressing is long and slow, fermentation is in stainless steel with two rackings and a light filtration before bottling.
The AOC of Vouvray covers 9 villages: • Vouvray • Vernou sur Brenne • Noizay • Chançay • Reugny • Parçay • Meslay • Rochecorbon • Tours-Sainte Radegonde, which is the birth place of the vineyard (end of the 4th century).
Alexandre Monmousseau in Robert Parker's Wine Advocate
It is amazing how good a value Vouvray has remained despite the fact that it is such a popular wine from Loire. The appellation was founded in 1936 and covers nine villages in the region. You can find sparkling wines at this estate – sec (dry) or demi-sec (basically off-dry, although for most consumers these would be considered dry) – as well as their sweet wines, which vary considerably in their degrees of sweetness and are referred to as moelleux. All four of the following cuvees performed brilliantly in my tasting." - Robert Parker's Wine Advocate (June 2012)
Produced from 100% Chenin Blanc planted on clay and flint stones based soils. Vinification: aged in stainless steel tanks with temperature controlled fermentation. Aged on the lees for 4 months. Kieselguhr filtration.
For the aficionados this is an excellent food friendly wine.
NV Vigneau Vouvray Sparkling Brut - 89 PTS - JD
"The NV Vouvray Sparkling Brut is a ripe, sweetly fruited, incredibly charming sparkler that offers up notes of quince, honeyed apple, and peach in an off-dry, balanced style that’s going to be about as versatile as it gets. It’s a perfect aperitif to enjoy over the coming year or two." - Jeb Dunnuck (March 2019), 89 pts
"Pale yellow straw. Reticent nose of stone fruit and apple. Fine, soft mousse with a lightly effervescent palate that lifts the flavors, delivering a very approachable, refreshing wine with lovely fresh cling peach flavors, finishing clean and long. A lovely, easy to drink sparkler that can be drunk by itself or used as a mixer. 100% Chenin Blanc grown on calcareous clay soils and aged on the lees for 4 months." - International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 89 pts
"This soft wine has fresh acidity that lifts the peppered pear flavors. It's ready to drink, very fruity while keeping its mineral and chalky texture. The aftertaste is ripe and also fresh. - RV" - Wine Enthusiast Magazine (June 2015), 88 pts
"This stylish wine is tight, crisp and with fine intense acidity. Its apple fruitiness is bright, delicious and refreshing. With its lively aftertaste, this is ready to drink now. - RV" - Wine Enthusiast Magazine (August 2017), 87 pts