VIGNOBLE GIBAULT Sauvignon Blanc AOP Touraine
Gorgeous vibrant nose, intensely aromatic with white flower aromas and a hint of lemon peel. Clean entry, with a nice minerality on the palate, a fine blend of supple, rounded flavours with underlying notes of blackcurrant and passion fruit. A long chalky finish. A thirst-quenching style.
Appellation d’Origine Protégée was introduced in 2012 when France overhauled their wine classification system. AOP basically replaces the former AOC designation, which is the highest category. The AoP concept is supposed to be adopted by all EU countries over the next few years.
Sauvignon Blanc from Touraine
The region around the city of Tours is known for making Sauvignon Blanc (sometimes blended with Sauvignon Gris) with razor sharp acidity and mineral qualities imparted from the chalky soils. Typical flavours and aromas of lime, green grass, and some richer notes of white peach, and ruby red grapefruit.
AB CSPC +791652
BC CSPC +150769
Region: Loire Valley, France
Varietal: 100% Sauvignon Blanc
The Gibault Vineyard has been family-run for 3 generations. Spread over 30 hectares at a point where the three provinces of Berry, Touraine and Sologne meet. Owners Chantal and Patrick Gibault manage the vineyards with respect for the environment. The diversity of grape varieties and the richness of the terroirs allow a complete and varied range of wines.
Region & Vineyard Notes
AOP Touraine is an appellation d'origine protégée (official designation) in the Loire Valley region in France that produces dry white wines. The vineyards surrounding the town of Tours lie in some of the most elegantly breathtaking scenery in all of France. the Vignoble Gibault vineyards are found to the south of the city of Tours, planted on the age-old terraces of the Cher River.
Soil: flint and shell clays
Age of Vines: planted 1985-2000
Altitude: 100 - 120 m
Winemaking: Mechanical harvesting using a de-stemmer. Direct pressing using a pneumatic press and cold racking of the must at 6°C. Low-temperature alcoholic fermentation (17°C) for up to a fortnight followed by racking and cold stabilisation to encourage tartrate crystals to precipitate out. Ageing in fibre and stainless steel tanks.