In a nutshell: Well balanced and complex dry Vouvray from the Loire valley east of Tours.
The lowdown: The 30 hectare domaine, currently under the direction of brothers Christophe and Stéphane Vigneau the fifth generation of the family, is entirely planted with Chenin Blanc the grape that goes towards all Vouvray wines. Clos de Rougemont is a small vineyard on pure limestone soil, close to Tours and the wine made here has a real depth of flavour. It's a biodynamic wine that is barrel fermented with natural yeasts. Well balanced and complex with marked acidity and flavours of pear, quince, acacia and honey which lead up to a long and mineral finish.
When to drink: With its fullness of flavour and body this goes well with pork, poultry, meaty fish and seafood dishes and pairing it with tangy goats cheese is a real winner.
The Vigneau-Chevreau family have been making wine in the Loire valley west of Tours since 1875, and their 30 hectare domaine is planted entirely with Chenin Blanc. The late Jean-Michel Vigneau-Chevreau saw the benefits of organic viticulture in the early 90s and by 1999 the Domaine was certified organic. The next generation in the shape of brothers Christophe and Stéphane Vigneau have gone one step further by becoming one of only two estates in Vouvray to be certified Biodynamic. Their vineyards are dotted around the appellation and much of the work is carried out manually, harvesting is done by hand and they still use horses to work the vineyards. Their ancient cellars are dug out of tuffeau, the local chalky limestone.