Le Rocher des Violettes

History of Domaine Le Rocher des Violettes

The adventure of Le Rocher des Violettes begins far from the vineyards. Born in 1979 in the Oise, north of Paris, Xavier Weisskopf does not come from a family of winegrowers. The turning point came during a training course in crop protection in Chablis, which led him to choose the path of wine. He went on to study in Beaune, specialising in oenology and viticulture, before joining the celebrated Château de Saint-Cosme in Gigondas, where he became a very young cellar master and produced four vintages alongside Louis Barruol. But his passion for Chenin Blanc and the Loire terroirs was to take him elsewhere.

In 2005, an exceptional opportunity presented itself: he purchased 9 hectares of vines in Montlouis, most of which had been planted before 1940 and some before the First World War. He initially set up in the majestic 15th-century troglodyte caves in Amboise, whose constant temperature of 12 to 13°C is a natural asset for ageing. Together with his wife Clémence, they undertook patient work to restore the vineyard plots. Now based in Dierre, closer to the vineyard, they are among the leading figures of Montlouis-sur-Loire and rank among the most talented winemakers in the Loire Valley, acclaimed by the Guide des Meilleurs Vins de France, Bettane & Desseauve, La Revue du Vin de France and Robert Parker.

Terroirs and Vineyards of Domaine Le Rocher des Violettes

The vineyard of Le Rocher des Violettes now extends over 15 to 17 hectares, of which 9 are in the Montlouis-sur-Loire appellation and 4 in the Touraine appellation, complemented by a few plots classified as IGP Val de Loire and Vin de France. The vineyard is highly fragmented: Xavier Weisskopf owns more than thirty different plots, spread around the village of Saint-Martin-le-Beau, on the north-facing slopes of the Cher valley. Several major sections stand out: Les Borderies (clay-limestone soils, 40-year-old vines), Le Grand Poirier (clay-sandy soils, 67-year-old vines), Touche Mitaine (flint clay soils), as well as Chesnay, Bel-Air and La Rochère.

The specificity of the terroir lies in the tuffeau subsoil (Turonian chalk or limestone) into which the Chenin's roots plunge, imparting finesse and depth of character to the wines. The surface soils combine clay, Senonian flint, alluvial sands and aeolian sands, sometimes clay-silica or clay-limestone soils. The average age of the vineyard is very high: most of the plots were planted before 1940, and some Côt vines are now over a century old (up to 127 years for the oldest). The estate has been certified organic by ECOCERT since 2012, with no fertilisers or synthetic chemical products, low yields, entirely manual harvesting and work based on mass selection.

Winemaking at Domaine Le Rocher des Violettes

In the cellar, Xavier Weisskopf applies a meticulous and precise winemaking approach, faithful to his Burgundian training, without recourse to technical crutches. The harvests are entirely manual, in crates, with rigorous sorting in the vineyard. The grapes are pressed delicately, and every effort is made to limit oxidation and preserve the integrity of the Chenin. Fermentations are carried out using only indigenous yeasts, with no additions whatsoever, in a spirit of absolute transparency with regard to the grape and the terroir.

The whites are aged in 500-litre demi-muids, sometimes in Burgundian barrels, with a controlled proportion of new wood (generally 20 to 30%, sourced from the Tonnellerie Chassaing). The reds, meanwhile, benefit from longer ageing in pieces and demi-muids of various ages, in a spirit of freshness and precision. The Pétillant Originel is made using the ancestral method, with no added sugar or yeasts. This overall philosophy, combined with very low yields and long ageing, produces a cohesive and taut range, with crystalline-pure Chenins and reds (Côt, Cabernet Franc) bearing a fresh, elegant and deep Loire signature.

The Cuvées of Domaine Le Rocher des Violettes

Pétillant Originel: The estate's iconic natural sparkling wine, made in AOP Montlouis-sur-Loire using the ancestral method. 100% Chenin, with no added sugar or yeasts, fermented in the bottle using its own sugars. Pale colour, fine and joyful bubbles, nose of white flowers, pear and brioche notes, taut and thirst-quenching palate. An authentic and gastronomic sparkling wine, the antithesis of industrial trends.

Touche Mitaine: A dry Chenin cuvée in Montlouis-sur-Loire, from the eponymous plot on the Cher hillsides, on flint clay soils. Bright straw colour, expressive nose of citrus fruits, white fruits and mineral notes, elongated, lively and persistent palate, bearing the hallmarks of the great Montlouis wines. A well-balanced white, ideal for discovering the estate's style.

Le Grand Clos (formerly La Négrette): The estate's ambassador cuvée, made from the oldest Chenin vines (90 years and over). Vinification and ageing in 500-litre demi-muids, with approximately 20 to 30% new wood from the Tonnellerie Chassaing. Complex bouquet of anise, white flowers, Anjou pear and spices, enhanced by a touch of oak; enveloping, fleshy, textured and concentrated palate, with a refined acidity and a long, ethereal finish. A great Montlouis that combines power and finesse.

Les Borderies: A single-vineyard cuvée in Montlouis-sur-Loire, from the Les Borderies lieu-dit in Saint-Martin-le-Beau, on clay-limestone soils. Vines of around 40 years, which contribute freshness and depth. Pale colour, floral and fruity nose, taut and elegant palate with the mineral character typical of tuffeau.

Le Grand Poirier: A single-vineyard cuvée in Montlouis-sur-Loire, from the Le Grand Poirier lieu-dit on clay-sandy soils, where the Chenin vines reach approximately 67 years of age. A dense and deep expression, with saline freshness, that reveals the singularity of this terroir.

Les Vignes de Michel: A tribute cuvée to Michel Morin, the former owner of a 0.25-hectare plot retained by Xavier Weisskopf after the purchase of the estate in 2005, and finally incorporated in 2017. Made from old Chenin vines located on the Le Grand Poirier plot. An emotionally charged cuvée that reveals a pure, deep and mineral Chenin.

Le Demi-Sec / Le Moelleux: A Chenin cuvée with residual sugar, in Montlouis-sur-Loire, made according to the mood of the vintage. Depending on the year, the wine presents itself as demi-sec or moelleux, with a subtle balance between roundness, sugar and acidity, and a complex aromatic profile of candied yellow fruits, honey and white flowers.

Côt (formerly Côt Vieilles Vignes): The estate's signature red cuvée, in the Touraine appellation or Vin de France depending on the vintage. 100% Côt (Malbec) from very old vines (68 to 127 years old), managed at very low yields. Deep ink colour, nose of dark fruits, violet and spices, dense and upright palate, framed by tight and silky tannins. An intriguing Loire Côt, crafted with care, with great ageing potential.

Cabernet Franc: A red cuvée in the Touraine appellation, made from Cabernet Franc sourced from old vines. Ruby colour, floral and fruity nose (sweet pepper, cherry, raspberry), fresh and silky palate with melted tannins, bearing the typical Loire signature. A Cabernet Franc of great sincerity.

Pinot Noir: An original cuvée in IGP Val de Loire, which reflects Xavier Weisskopf's Burgundian training. Bright ruby colour, floral and fruity nose (cherry, raspberry), slender and taut palate with saline freshness. A delicious Loire rarity.

Chardonnay: A Vin de France cuvée made from Chardonnay, another nod to the winemaker's Burgundian roots. Pale colour, nose of yellow apple and white fruits, taut and fresh palate, with a mineral finish.

Chenin Orange: An original Vin de France cuvée made by skin-contact maceration of Chenin (orange wine). Bright amber colour, complex nose of spices, dried fruits and controlled oxidative notes, structured and lightly tannic palate, with a saline character. A bold expression of Montlouis Chenin.

Rosé: A rosé cuvée in the Touraine appellation, made from the estate's red grape varieties. A fresh and fruity expression, with the precise signature typical of the estate, ideal as an aperitif or with summer cuisine.