Laffourcade

Laffourcade estate wines: buy at the best price

Vignobles Laffourcade is one of the absolute reference houses for great sweet and dry wines from Anjou. Founded by André Laffourcade in 1958 with the acquisition of 19 of the 43 hectares of the Quarts de Chaume appellation, the vineyards were brought to their current stature by his son Pascal from 1970 onwards, who patiently built an elitist ensemble bringing together the three prestigious crus of Anjou: Quarts de Chaume Grand Cru, Bonnezeaux and Savennières. This exceptional viticultural triumvirate rests on three distinct properties: Château de l'Écharderie for the Quarts de Chaume, Château Perray-Jouannet for the Bonnezeaux, and Vignobles Laffourcade proper for the Savennières and Anjou wines. Planted on terroirs of slate schist, sandstone, gravel and, rarer still, quartz, these vineyards produce Chenin Blancs of incomparable depth, elegance and longevity, regularly awarded by the Guide Hachette des Vins.

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Laffourcade Savennières Sec Clos de la Royauté 2018
4 in stock
57314
White
75cl
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Loire | Savennières

Laffourcade Savennières Sec Clos de la Royauté 2018

€42.00 inc-VAT per bottle
€35.00 ex-VAT
The TOP winemakers of Loire

History of Domaine Laffourcade

The history of Vignobles Laffourcade is inseparable from that of the Quarts de Chaume appellation, one of the most prestigious and most exclusive sweet wine crus of the Loire. In 1958, André Laffourcade acquired 19 of the 43 hectares that make up this mythical appellation, whose history dates back to the Middle Ages: it was indeed the lord of La Guerche who, as rent for his lands, received the best quarter of the Chaume harvest, thus giving the appellation its name. In 1970, his son Pascal took over and embarked on an ambitious strategy: to create an exceptional wine estate bringing together the three great Chenin crus of Anjou under one banner.

Pascal successively acquired Château Perray-Jouannet for the Bonnezeaux appellation, and in 1988 added the Savennières vineyard with the Clos de la Royauté. The constant philosophy of Vignobles Laffourcade is one of a permanent pursuit of excellence in strict respect for the terroir and the natural characteristics of each vintage. For several decades, the estate has been cited among the great Anjou references by specialist guides, notably the Guide Hachette des Vins, which regularly awards stars to the various cuvées of the domaine.

Terroirs and Vineyards of Domaine Laffourcade

The three properties of Vignobles Laffourcade rest on terroirs of slate schist, gravel and quartz, a rare geological specificity that gives the wines their distinctive minerality and their legendary ageing potential. Château de l'Écharderie, in the very heart of the Quarts de Chaume appellation, extends its 6 to 9 hectares over the Precambrian schists of the hillsides overlooking the Layon. This medieval fortified farmhouse has watched over these south-facing slopes for centuries, ideal for the development of botrytis and raisining on Chenin. Château Perray-Jouannet, in Bonnezeaux, is situated 15 kilometres south of the Loire, on hillsides of schist, gravel and quartz with a full south-facing exposure, the former residence of the Bishops of Angers. The 20 hectares of the property are shared between Chenin blanc for the sweet whites and Cabernet Franc and Cabernet Sauvignon for the reds and rosés.

The Vignobles Laffourcade estate proper, situated on the banks of the Loire near Angers, is the largest of the three properties with nearly 100 hectares under vine. The Clos de la Royauté, a unique single plot of Savennières of only 5 hectares, rests on brown schist and aeolian sands that give the dry Chenin an expressive texture and a beautiful richness on the palate. The entire vineyard is farmed in a traditional and natural manner, without chemical herbicides, using sustainable viticulture that respects the biological balance of the soil.

Winemaking at Domaine Laffourcade

The winemaking philosophy of Vignobles Laffourcade is rooted in the noblest Anjou tradition: to express the greatness of Chenin blanc in all its forms, from dry to medium-sweet, through to botrytised sweet wines. For the Quarts de Chaume and Bonnezeaux, harvesting is done by hand in several successive tries, plot by plot, in order to select the grapes at their optimal degree of concentration, whether raisined or botrytised. Pressing is slow and delicate, fermentations start on indigenous yeasts, and ageing takes place in oak barrels for 8 to 12 months depending on the cuvée, without artificial blocking.

For the Savennières Clos de la Royauté, the grapes are hand-harvested at full ripeness, pressed after a brief skin maceration of 6 to 8 hours for the entry-level cuvées, or directly pressed for the superior cuvées. Ageing in oak barrels gives the wine an ample texture and a characteristic richness on the palate, in an expressive off-dry style. For the reds and rosés from Château Perray-Jouannet, vinification takes place in tanks with maceration tailored to each variety, producing mineral and fresh wines that are easy to drink lightly chilled.

The cuvées of Domaine Laffourcade

Quarts de Chaume Grand Cru, Château de l'Écharderie: The flagship and emblematic cuvée of the estate, from the Precambrian schist plots of Château de l'Écharderie, in the very heart of the Quarts de Chaume Grand Cru appellation. Chenin blanc selected in successive tries, in raisined or botrytised overripeness. Brilliant golden colour with amber highlights, intense and complex nose of violet, honeysuckle, honey, candied apricot and citrus. Round, rich and balanced palate, supported by a natural acidity that ensures an infinite length. An exceptional wine for ageing, ideally to be enjoyed after 10 to 20 years of cellaring. Regularly awarded by the Guide Hachette des Vins.

Quarts de Chaume Grand Cru Clos Paradis: An exceptional single-vineyard cuvée from the Clos Paradis, one of the historic named plots of the Quarts de Chaume appellation, produced only in the greatest vintages when climatic conditions allow for optimal concentration and botrytis quality. A wine of incomparable elegance and delicacy, it captivates with its aromatic complexity (ripe and candied fruits, citrus, spices) and its finesse on the palate. Only a few hundred bottles per vintage, for the most discerning collectors.

Anjou Blanc Clos des Quarts: An atypical dry white cuvée from plots located within the Quarts de Chaume zone but vinified entirely dry, with no residual sugar. This Chenin blanc expresses, with remarkable tension and depth, the minerality of the Chaume schists, with a full, fleshy and saline palate. A Anjou Blanc of great class, for lovers of terroir-driven dry Chenins.

Bonnezeaux, Château Perray-Jouannet: A sweet cuvée from Château Perray-Jouannet, on the schist, gravel and quartz hillsides with a full south-facing exposure in the Bonnezeaux appellation. Chenin blanc selected in successive tries in overripeness and botrytis. Brilliant golden colour, nose of pineapple, honey, citrus and floral notes. A palate that is not overly sweet, well balanced by a beautiful natural acidity, very fresh and digestible, with a long finish. An elegant and accessible Bonnezeaux, faithful to the tradition of the great Anjou sweet wines.

Bonnezeaux Les Menus Clos, Château Perray-Jouannet: A single-vineyard Bonnezeaux cuvée from the named plot Les Menus Clos, a selection of the best plots of the estate in exceptional years. Brilliant colour, intense nose of very ripe pineapple, honey and citrus, a full and concentrated palate with a rich sweetness supported by a lively acidity that stretches the finish. A great sweet Loire wine, to be enjoyed with refined desserts or foie gras.

Savennières Clos de la Royauté: A Savennières cuvée from the unique plot of Clos de la Royauté, 5 hectares of Chenin blanc on brown schist and aeolian sands. Hand-harvested, aged in oak barrels for 8 months. Luminous straw-yellow colour, fruity and floral nose, expressly rich and textured palate, in the off-dry style characteristic of the appellation. A Savennières of character, to be served with poultry in a creamy sauce or aged goat's cheeses.

Coteaux du Layon: A Coteaux du Layon cuvée from overripe Chenin blanc, vinified in the tradition of Anjou moelleux wines. Aromas of apricot, honey and candied fruits, a palate balanced between natural sweetness and refreshing acidity. An accessible and generous sweet wine, to accompany foie gras, fruit-based desserts or blue-veined cheeses.

Anjou Villages: A red cuvée from a blend of Cabernet Franc and Cabernet Sauvignon on the schist terroirs of the Perray-Jouannet estate. A mineral and fresh red wine, with aromas of small black fruits, violet and graphite, a supple and elegant palate with fine tannins and a fresh finish. Excellent lightly chilled, with charcuterie, grilled red meats or aged cheeses.

Cabernet d'Anjou: A tender rosé made from Cabernet Franc and Cabernet Sauvignon, vinified by direct pressing and short maceration. Bright pink colour, aromas of red fruits and flowers, round palate with a slight sweetness balanced by freshness. A generous rosé, typical of Anjou, to be served chilled as an aperitif or with summer grilled dishes.

Rosé de Loire: A dry rosé from a blend of Cabernet Franc, Cabernet Sauvignon and Grolleau, vinified in tank to preserve aromatic freshness. Pale pink colour, nose of small red fruits and white flowers, light and refreshing palate. A thirst-quenching rosé, easy and pleasant, perfect for sunny days.

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