Laura David

History of Domaine Laura David

The story of Domaine Laura David begins with an early calling. Originally from Chinon, and great-granddaughter of a winegrower in Bourgueil, Laura David discovered her passion for wine during her hospitality studies. Turned away from internships at Parisian wine shops because she was a woman, she decided to learn the trade herself. A first week of work experience at a Bordeaux estate convinced her once and for all. She obtained a vocational baccalaureate in Vine and Wine on a work-study basis in Bordeaux, then followed the viticulture-oenology programme in Montpellier, complemented by rigorous apprenticeships in Chinon with Clothilde Pain and alongside Aurélie Garcia-Bernard. A year of travel in New Zealand broadened her horizons before her return to the Loire Valley.

At the age of 22, she had the opportunity to take over her great-grandfather's estate in Saint-Nicolas-de-Bourgueil, but considered the move premature. In 2016, having rejoined Clothilde Pain, a rare chance to acquire 7 hectares in Montlouis presented itself. January 2017: Laura was already pruning vines that would not officially be hers until March. At 25, she was propelled to the helm of her own estate, which she deliberately named Laura David Vigneronne, feeling more at ease with that term than with "domaine". In 2020, she added 2 hectares in Saint-Martin-le-Beau. Supported by her partner Clément Thomasson, a baker who now works part-time in the vineyard, she has established herself in just a few vintages as one of the most striking revelations in contemporary Loire winemaking.

Terroirs and Vines of Domaine Laura David

The vineyard extends over 9 hectares spread across two distinct terroirs. The larger part, 7 hectares, is rooted in the sandy-flint clays (sandy perruches) typical of Montlouis-sur-Loire, in Lussault-sur-Loire. The AOC's Chenin Blancs benefit from various aspects (full south, east-west), enabling the production of a wide range of white wines with assertive aromatic complexity: from dry to sweet, including sparkling and demi-sec styles. This part of the vineyard, planted in the 1970s and 1980s, also hosts several red grape varieties (Côt, Pinot Noir, Cabernet Sauvignon) that stand proudly at the heart of the stony Bourdaisière valley.

Since 2020, two additional hectares have been added to the holdings in Saint-Martin-le-Beau, on sandy clay soils. This is where the Chardonnays of the Audouines thrive, giving birth to the eponymous cuvée. The estate is undergoing organic conversion, with a keen interest in biodynamics. Sheep eco-grazing (with the sheep of a shepherd friend) clears the plots each winter. Laura David favours intra-plot selection to reveal the diversity of clay veins and limestone rocks, in a logic of constant observation of living nature and respect for the soils, aiming for the lasting flourishing of the vine.

Winemaking at Domaine Laura David

In the cellar, Laura David applies a pared-back winemaking approach, in the tradition of natural artisan winemakers. The cellar, carved into the hillside (troglodyte cave), allows wines to be vinified and aged at a constant temperature with ideal humidity. All harvests are done by hand, with meticulous sorting in the vineyard and transport of fresh grapes in crates, to capture as precisely as possible the typicity of each vintage and let the personality of each cuvée express itself.

Fermentations are conducted exclusively with the indigenous yeasts native to the estate's terroirs, with no addition of oenological yeasts. Sulphites are used at minimal doses (15 to 20 mg of total sulphur at most); some reds are even vinified with no added sulphur. Most whites are filtered, in the interest of stability and aromatic precision. Ageing takes place on fine lees in tank, sometimes with a passage in old wood, and the traditional method wines benefit from a minimum of 9 months on laths. This philosophy produces luminous, precise and expressive wines, with an assumed natural signature but without excess.

The Cuvées of Domaine Laura David

L'Insolente: dry Chenin cuvée in Montlouis-sur-Loire, sourced from a Chenin plot planted on sandy-flint soils (sandy perruches). Vinification without additives, ageing on fine lees in tank. The elegant nose unfolds notes of citrus, lemon paste and hay, extended by a taut and precise palate. A vibrant and joyful expression of Montlouis Chenin.

La Facétieuse: dry Chenin cuvée in Montlouis-sur-Loire, single-vineyard, crafted in the same natural spirit as the other whites of the estate. Pale robe, aromatic nose of yellow fruits and white flowers, fresh and complex palate. Another facet of Laura David's personality, waiting to be discovered.

L'Optimiste: dry Chenin cuvée in Montlouis-sur-Loire, sourced from a third distinctive plot, which completes the single-vineyard triptych of the estate's dry Chenins. A luminous and straight expression, defined by the mineral purity of tuffeau and sandy-flint soils.

La Naturelle: natural sparkling wine (Pet'Nat / Pétillant Originel) in Montlouis-sur-Loire, crafted from 100% Chenin sourced from sandy-flint plots and a clay vein on the Bourdaisière plateau. Ancestral method, with no added sugar or yeasts, fermented in bottle with its own sugars. Fine bubbles, pale robe, fresh nose of flowers and citrus, a thirst-quenching and joyful palate. An authentic bubble, true to the natural spirit of the estate.

Méthode Traditionnelle Extra Brut: sparkling cuvée in AOC Montlouis, crafted from 100% Chenin sourced from the estate's sandy-flint plots. Minimum 9 months ageing on laths, Extra Brut undosed dosage, revealing all the purity of the Chenin and its terroir. A gastronomic bubble, precise and taut, ideal as an aperitif.

Moelleux: sweet Chenin cuvée in Montlouis-sur-Loire, sourced from small plots planted on sandy-flint soils. Harvest of overripe and botrytised grapes through successive sorting passes, fermentation with indigenous yeasts, ageing on fine lees in tank. Complex nose of quince, exotic fruits and white fruits, a palate that is indulgent, sweet and light at once, in perfect balance. A refined moelleux, to enjoy as an aperitif or with blue-veined cheeses.

Demi-Sec: Chenin cuvée with moderate residual sugars in Montlouis-sur-Loire, crafted according to the mood of the vintage. Pale golden robe, nose of yellow apple, white fruits and flowers, silky palate balanced by a freshness typical of tuffeau. A gastronomic demi-sec, perfect with spiced dishes.

Mon Mojo: signature red cuvée in Vin de France, a typical blend of 75% Cabernet Sauvignon, 15% Côt and 15% Pinot Noir (in the 2020 vintage), sourced from sandy-flint soils (sandy perruches). Brilliant ruby robe, fresh and fruity nose (cherry, raspberry, black fruits), supple, energetic and vibrant palate with the joyful signature characteristic of the estate. An indulgent red cuvée, in the image of Laura David's energy.

Côt: 100% Côt red cuvée on sandy-flint soils, crafted from a gently rolling 0.80-hectare plot enjoying beautiful sunny exposure. Very dark robe with violet edges, open nose of black fruits, silky and structured palate with melted tannins. An elegant and juicy expression of Loire Côt, to drink young or after a few years of cellaring.

Rosé: 100% Cabernet Sauvignon rosé cuvée on sandy-flint soils (sandy perruches), vinified dry. Pale robe, delicate nose of small red fruits and floral notes, taut and thirst-quenching palate with a fresh finish. A gastronomic rosé, refined and precise.

Les Audouines: 100% Chardonnay Vin de France cuvée, sourced from an old Chardonnay plot entrusted to Laura David by Lise and Bertrand Jousset in Saint-Martin-le-Beau, on sandy clay soils. Pale robe, aromatic nose of pear, white fruits and floral notes, an aromatic palate with subtleties reminiscent of a fine bubble. A rarity in the Loire, expressing all the creativity of Laura David.