Vieux Pressoir

The History of Domaine du Vieux Pressoir

The story begins in 1892, when Mr. Albert acquired a few hectares of vines in the village of Vaudelnay, near Puy-Notre-Dame. The estate takes its name from an old press dating from the early 20th century, still on the property and now its emblem. Four generations of winegrowers followed, evolving their growing, harvesting and winemaking techniques while preserving the spirit of a family estate rooted in its village.

Bruno Albert, deeply involved in the Fédération viticole de l'Anjou, played a key role in the recognition of the Saumur Puy-Notre-Dame appellation in 2009. Championed by a handful of winemakers determined to create a great Loire red, the appellation has very strict production rules and today brings together around thirty producers near Puy-Notre-Dame. Domaine du Vieux Pressoir has been one of the driving forces behind this endeavor. In 2015, the Vagnon family took over the property, entrusting its management to Frédéric Étienne in 2017. Conversion to organic farming began in 2020, with certification achieved from the 2023 vintage onward, while all its wines have been certified vegan since 2016.

The Terroirs and Vines of Domaine du Vieux Pressoir

The vineyard covers 26 hectares across two hillsides with very different geological profiles—the source of the estate's great diversity. The first lies on the Jurassic plateau of Vaudelnay, an ancient, hard limestone that brings structure, density and length, especially to the cabernet francs destined for Saumur Puy-Notre-Dame. The second is Turonian, the famous white tuffeau of the Saumur region: softer and better at moderating conditions, it produces wines of great finesse, with chalky minerality and enduring freshness. The property's underground cellars are carved into this same rock.

Chenin blanc and cabernet franc make up the bulk of the plantings, complemented by a few plots of chardonnay for the sparkling wines and cabernet sauvignon for certain red blends. The vines—averaging twenty to thirty-five years old in the best plots—are farmed organically, without herbicides or synthetic products, with careful soil management and consistent attention to pruning and shoot thinning. The goal remains the same each year: to obtain perfectly ripe, healthy grapes, essential to the precision of the cuvées.

Winemaking at Domaine du Vieux Pressoir

Every stage of winemaking here receives meticulous care. The grapes are vinified in a modern, functional, temperature-controlled winery that allows precise management of fermentation temperatures, preserving the aromatic finesse of the chenins and the freshness of the cabernet francs. The whites undergo gentle pressing and slow fermentation. The livelier cuvées are aged on fine lees in tanks, while those intended for aging spend time in barrels or amphorae, gaining texture and complexity without ever becoming overtly oaky.

For the reds, maceration is tailored to each cuvée: around twenty to twenty-five days on the skins for Saumur Puy-Notre-Dame, made from selected plots on the best Jurassic and Turonian soils, with measured extraction to preserve the finesse of the tannins. The most ambitious cuvées then undergo extended aging in barrels. The sweet wines are produced only in vintages that allow it, from overripe chenin grapes, sometimes affected by noble rot. The entire range is certified vegan, with no animal-derived products used for fining.

The wines of Domaine du Vieux Pressoir

Saumur Puy-Notre-Dame is the estate's flagship wine, a pure cabernet franc from selected plots on the finest Jurassic and Turonian terroirs, with vines ranging from eighteen to thirty-five years old. Vinified in tanks with twenty to twenty-five days of maceration, it yields a structured, complex red with a scarlet color, aromas of ripe cherry, blackberry and spice, and a generous, structured, long palate. A wine for aging that comes into its own after a few years in the cellar, to serve with red meat, game or aged cheese.

Saumur Puy-Notre-Dame Caradoc is the property's top-tier red. Made from its finest plots and aged in barrels, this cuvée combines richness and balance: initially restrained, the nose opens with air to reveal intense blackberry and black cherry fruit accented by sweet spices, while the palate is heady, rounded, full-bodied and remarkably long. A red made for the table that rewards patience—or generous decanting.

Saumur Rouge Les Sicilices offers a more generous, immediately approachable expression of the estate's cabernet franc. Its deep garnet color heralds a rich bouquet of stewed cherry and blueberry, followed by a supple, fresh palate supported by well-judged acidity and elegant tannins. A generous, easygoing wine, perfect with grilled dishes, roast poultry or fine charcuterie.

Saumur Blanc Élégance is the winery's flagship dry chenin, made from fully ripe grapes and carefully aged. The intense nose blends yellow fruit, apricot, peach, honey, tropical fruit and citrus zest with a lovely floral character. On the palate, the wine is silky, expansive and complex, lifted by innate freshness and a mineral backbone drawn from the tuffeau. A superb food-friendly white with aging potential, to pair with fish in sauce or grilled fish, mushroom risotto or chicken in cream sauce.

Saumur Blanc Aliénor emphasizes softness and easy appeal. This more approachable chenin opens with white fruit, flowers and light saline notes, followed by a rounded palate that harmoniously combines liveliness with pear flavors. An easy-to-love white, ideal as an aperitif or with seafood, Loire-style fried fish or fresh goat cheese.

Coteaux de Saumur is made only when the vintage allows, from overripe chenin grapes, sometimes affected by noble rot. The wine offers a luscious richness of candied apricot, quince and honey, always balanced by the terroir's liveliness and minerality, so it never feels heavy. A rare, delicious bottle to open with foie gras, blue cheese or a yellow-fruit tart.

Saumur Brut Fines Bulles de Loire is the estate's signature sparkling cuvée, made by the traditional method from predominantly chenin with some chardonnay. Fine, abundant bubbles enliven its appearance; the nose suggests grapefruit, lemon, white flowers and ripe fruit; and the palate combines softness, freshness and a tangy edge through a lingering finish. A Saumur classic to serve as an aperitif or throughout the meal.

Saumur Brut Rosé applies the same traditional method to a rosé made from the property's cabernet franc. Its bubbles are delicate, the nose is fruity with strawberry and red currant, and the palate is lively and refreshing, with just enough vinous character to accompany a festive aperitif or a red-fruit dessert.

Rosé de Loire offers a dry, crisp expression of Anjou rosé, with aromas of fresh red berries and flowers and a taut, thoroughly refreshing palate. It is an ideal companion for summer meals, grilled dishes, composed salads and lightly spiced cuisine.

Cabernet d'Anjou carries on the regional tradition of off-dry rosé, a specialty that originated just a few miles away. Made from cabernet franc, it charms with its bright color, aromas of strawberry, raspberry and fruit candy, and measured sweetness kept in check by freshness. Serve well chilled as an aperitif or with melon, Asian cuisine or a red-fruit dessert.