Minchin

Wines from Domaine Minchin: buy at the best price

The Domaines Minchin bring together two emblematic estates in the Val de Loire, straddling Berry and Touraine. In Morogues, one of the finest crus of the Menetou-Salon appellation, La Tour Saint Martin cultivates around fifteen hectares of sauvignon blanc and pinot noir on Kimmeridgian marls. In Valençay, Le Claux Delorme spreads its vines over clay-flint soils, with sauvignon, gamay, côt, cabernet franc and pinot noir. Bertrand Minchin, supported by his wife Albane and now by his daughter Hortense, crafts wines of crystalline purity.

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La Tour Saint Martin Menetou Salon Pommerais 2022 rouge
10 in stock
91895
Red
75cl
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Loire | Menetou Salon

La Tour Saint Martin Menetou Salon Pommerais 2022 rouge

€18.00 inc-VAT per bottle
€15.00 ex-VAT
The TOP winemakers of Loire

History of Domaines Minchin

The family’s history goes back to before the war: Bertrand Minchin’s grandfather was already growing grapes in Morogues, in the heart of Berry. On this same land, Bertrand decided to carry on the tradition in the late 1980s, planting 16 hectares of vines and establishing Domaine de La Tour Saint Martin. It was a bold undertaking in Menetou-Salon, an appellation then largely overshadowed by neighboring Sancerre. Within a few vintages, however, the precision of his Sauvignons and the finesse of his Pinot Noirs had established the estate as a reliable name in the Central Loire, earning several top picks in leading wine guides.

In 2004, Albane and Bertrand Minchin fell for a second vineyard, this time near Selles-sur-Cher, where Berry meets Touraine. It became Le Claux Delorme in the Valençay appellation: some 15 hectares in a small, little-known wine region. Here too, the pursuit of excellence began immediately, and by the late 2000s the wines were regularly appearing in wine-guide selections. The two properties are now united as Domaines Minchin, joined by Hortense Minchin, who carries on this painstaking work alongside her father. After earning High Environmental Value certification, the estate moved to certified organic farming, completing a transition long underway in the vineyard.

Terroirs and Vineyards of Domaines Minchin

In Menetou-Salon, the vineyards occupy the slopes of Morogues, considered the appellation’s historic grand cru. The soil consists of Kimmeridgian marl, limestone containing tiny oyster fossils that dates back some 140 million years and is also found in Chablis and Sancerre’s finest sites. It gives Sauvignon remarkable saline tension and chalky minerality, and Pinot Noir finesse, freshness and delicate structure. The vineyards cover approximately 16 to 17 hectares, with parcels positioned to preserve acidity while allowing the grapes to ripen fully.

In Valençay, the setting changes completely. The vines of Le Claux Delorme grow on flinty clay, with sand and gravel: a warmer, better-drained terroir perfectly suited to the appellation’s four red grape varieties, Gamay, Côt, Cabernet Franc and Pinot Noir. Sauvignon produces whites here that are sunnier, more generous and more direct than those from Berry. Today, all the vines are farmed without herbicides or synthetic products, with controlled yields, regular soil cultivation and particular attention to grape ripeness—the essential condition for the purity Bertrand Minchin seeks.

Winemaking at Domaines Minchin

The cellar philosophy comes down to one word: purity. Bertrand Minchin avoids aromatic yeasts, technological shortcuts and unnecessary handling, and uses very modest amounts of sulfur. The whites undergo long, gentle pressing, then ferment at controlled temperatures before aging on fine lees: in tanks for the traditional cuvées and in oak for the top cuvées, where the oak influence remains refined and well integrated.

For the Menetou-Salon reds, the grapes are harvested by hand and fully destemmed. Maceration lasts three to four weeks, with measured pump-overs, gentle punch-downs and manual removal from the vat. The wines age in stainless-steel tanks and tapered oak vats to preserve the fruit while building structure. In Valençay, the whites are pressed in a pneumatic press and aged on fine lees to retain their vibrancy. The resulting style is consistent from vintage to vintage: crystalline, inviting wines that are immediately enjoyable yet capable of aging for five to fifteen years—a quality few enthusiasts yet suspect in these appellations.

The Cuvées of Domaines Minchin

Menetou-Salon Morogues blanc is the estate’s traditional cuvée and the best introduction to its style. This pure Sauvignon from Kimmeridgian marl offers a fresh nose of citrus, white flowers and white fruit, with a smoky hint typical of the site. Concentrated and precise, the palate moves between lemon, creaminess and mineral bitterness before a saline finish that makes it especially food-friendly. Perfect with seafood, scallop carpaccio or goat cheese from Berry.

Menetou-Salon Morogues rosé presents the estate’s Pinot Noir in a delicate, bright style. Direct pressing, a pale color, aromas of fresh red berries, peach and flowers, and a taut, thirst-quenching palate: this is a rosé for the table rather than the poolside. Serve it with grilled dishes, summer fare or cold appetizers.

Menetou-Salon Pommerais rouge is the estate’s everyday Pinot Noir, made with the same care as its top cuvées. It charms with round, ripe fruit, notes of cherry and black fruit, juicy acidity and silky tannins, plus a smoky, spicy touch on the finish. An elegant, easy-drinking red to serve slightly chilled with roast chicken or fine charcuterie.

Menetou-Salon Honorine is La Tour Saint Martin’s flagship white cuvée, made from its best Sauvignon parcels with minimal intervention and particularly successful oak aging. Fuller, denser and more complex than Morogues, it combines candied citrus, ripe white fruit and floral notes with finely etched minerality. Its creamy texture is supported by vibrant acidity. A Sauvignon built to age, to open with fish in sauce, veal sweetbreads or chicken in cream sauce.

Menetou-Salon Célestin is the estate’s top Pinot Noir and one of the benchmark reds of the Central Loire. Initially floral, with iris and violet, the nose develops notes of roasted coffee and cocoa with air, against a backdrop of delicately integrated oak. The palate is full and rich, with silky tannins and a long finish of blueberry and blackcurrant. A distinguished food wine, superb with a veal chop, duck breast or mushrooms.

Menetou-Salon Le Fumet rounds out the Morogues white range with a tauter, more saline expression of Sauvignon. Its name evokes the smoky signature of the Kimmeridgian terroir. Focused, precise and mineral, it offers citrus zest, flint and white flowers, with an impressively long finish. Ideal as an aperitif or with oysters and shellfish.

Valençay Le Claux Delorme blanc is a pure Sauvignon grown on the flinty clay soils of the Cher Valley, sunnier and fruitier than its counterparts from Berry. Fresh, elegant and inviting, it offers citrus, exotic fruit and floral aromas, with a rounded palate balanced by appealing tension. Valençay goat cheese—the distinctive pyramid that shares its appellation with the wine—is a natural match, but the wine also shines with shrimp, turbot or scallop carpaccio.

Valençay Le Claux Delorme red brings together the appellation’s four grape varieties—Gamay, Côt, Cabernet Franc and Pinot Noir—in a carefully balanced blend. Dark and bright in color, it has an expressive nose of black fruit, brandied cherries and sweet spices. The palate is round and full-bodied, with supple, velvety tannins and a fresh, flavorful finish. An ideal bottle for discovering an underappreciated appellation, paired with a rib steak or meat in sauce.

Valençay Les Mi-Voies blanc is a particularly lively single-parcel Sauvignon, propelled by acidity and an irresistible saline thread. Citrusy and floral notes, a vibrant, elegant palate and a clean finish: despite its name’s suggestion of a half-voice, this bright, focused white makes itself heard. It pairs beautifully with seafood and fresh cheeses.

Valençay Les Saint-Lazare rouge takes its name from the very first parcel the family cultivated on the estate. This blend of the appellation’s four grape varieties shows beautifully ripe fruit and spice notes, with a round, fresh palate and dense yet fine tannins. A red with character to savor with grilled andouillette sausages, lamb in a pastry crust, young rabbit fillet or gratin dauphinois.

Touraine Franc du Côt-Lié plays with words as well as grape varieties, bringing together Côt and Cabernet Franc in a Touraine red that is both structured and generous. Black fruit, licorice and spices dominate the aromas, while the palate is supple and well defined, with fine tannins. A wine to enjoy now that can also spend a few years in the cellar.

Touraine Red de Rouge rounds out the range with an easy-drinking Touraine red focused on fruit, freshness and drinkability. Crisp, light and fragrant with raspberry and cherry notes, it is delicious served slightly chilled alongside a charcuterie board, a cheese platter or a simple meal with friends.

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