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Joining the Vouvray fray, with one of the best

Domaine-du-Clos-Naudin

Fresh off the back of Derek and Charlotte’s visit to this leading Vouvray domaine, we would like to share with you the official maiden release from GD of Philippe Foreau’s Domaine du Clos Naudin. This is the first and only Vouvray producer to join the GD family. Philippe and his son Vincent are both avid foodies and pairing their range of Chenin blancs with dishes is constantly front of mind. They are actually close to finishing a comprehensive list of what dishes to pair with each of their wines!

Dear Reader,

The history of Domaine du Clos Naudin is a rich and fascinating one, but we fast-forward to the 1980s when Philippe Foreau, at the age of 23, completed his military service and joined his father André at the Domaine which was officially established in 1923. The family holdings consisted of a modest bundle of vineyards planted around the house on the Rue de la Croix Buisée, together with some others just to the south on the première côte.

More than two decades on, the domaine remains in the hands of Philippe Foreau, and during this time he has cemented his position at the top of the appellation.
Chris Kissack of thewinedoctor.com

The vineyard holdings remain very much the same, at 11.5 hectares in total. It is important to note that around three-quarters of the Foreau vineyard holdings are planted on the hallowed première côte. While other leading producers bottle single-site (lieu-dit) cuvées, at Domaine du Clos Naudin they blend and produce cuvées of varying concentrations of residual sugar. The most coveted of the Foreau’s parcels is ”Les Perruches” (its name stemming from the terroir, perruches, which consists of small clusters of flint mixed with clay, covering a layer of limestone or tuffeau). This parcel is planted on the première côte and located between the vineyards of Le Mont to the west and Les Girardières to the east.

Harvested by hand, the Chenin blanc grapes are picked in stages, according to the desired residual sugar levels – sec, demi-sec and moelleux.

In brief, Foreau’s Vouvray Sec is very taught and chiselled in style, generally with a fairly low level of residual sugar compared to the sec cuvées from other producers. The Vouvray Demi-Sec, while sweeter in style, normally registers a residual sugar of 15-20 grams per litre (g/l), again more restrained in style compared to other Vouvray counterparts. A Vouvray Moelleux is only produced if the fruit yielded measures more than 16º potential alcohol. The wine itself typically ends up with 60-80 g/l residual sugar. The Vouvray Moelleux Réserve is a very special cuvée made purely from botrytised fruit (noble rot). Conditions do not always allow for noble rot to set in and, therefore, this cuvée is not made every year. It is sweeter than the straight Moelleux, with up to 200 g/l residual sugar, more or less.

Below you will find the mixed six-bottle case we have curated for today. The Vouvray Moelleux Réserve is not included. Please speak to your Account Manager about price and availabiity. Vouvray has officially joined the fray at Great Domaines! We hope you will enjoy the wines of Philippe Foreau as much as we do.

Great Domaines Domaine du Clos Naudin

Domaine du Clos Naudin
Foreau

Vouvray Sec
Appellation Vouvray Contrôlée

Domaine du Clos Naudin
Foreau

Vouvray Demi-Sec
Appellation Vouvray Contrôlée

Domaine du Clos Naudin
Foreau

Vouvray Moelleux
Appellation Vouvray Contrôlée