Château Yvonne

Mathieu Vallée

 

Located in Parnay, Chateau Yvonne has been surrounded by vineyards since the middle ages, when the monks at the Abbaye de Fontevraud brought their influence to the region. The Chateau dates to the 16th century, but not much is known until 1813, when a local winemaker moved in and began producing wine on site. In 1997, Yvonne et Jean-François Lamunière decided to recreate the abandoned vineyard with the help of Françoise Foucault. In 2007, Mathieu Vallée took over, and decided to keep the name Chateau Yvonne in hommage to the incredible work done by the previous owners. Today the domaine is one of the best producers in Saumur, composed of 3 hectares of Chenin Blanc and 8 hectares of Cabernet Franc, farmed organic since 1997 and biodynamic since 2012.

 

 
Since taking over Chateau Yvonne in 2007, Mathieu Vallée has brought the estate into the circle of elite producers in Saumur. The three reds show off different sides of Cabernet Franc from fresh and light-hearted to the seriously age-worthy. Yvonne Blanc is one of the finest expressions of Chenin Blanc, a clear demonstration of the incredible terroir of Saumur.
— Joshua Adler, Paris Wine Company

Looking to buy wines from Chateau Yvonne?  See what's available on the Paris Wine Company Shop.


 

Saumur Blanc

100% Chenin Blanc.  Biodynamically farmed and certified organic.  From 3 hectares of vines ranging from 5 years to over 80 years in age.  Clay/limestone soils over tuffeau stone.  Hand-harvested in small bins.  Native yeast fermentation in barrel at cool temperatures for 4 months.  Malolactic fermentation occurs naturally during aging in oak (30% new barrels for 12 months).  Bottled unfined and unfiltered. Production: 6,000 bottles/year.

 

 

Saumur Blanc "Le Gory"
100% Chenin Blanc.  Biodynamically farmed and certified organic.  The lieu-dit 'Gory' is a stone's throw - 200m - from the Loire river.  This singular parcel in Parnay is a mere .15 hectare of vines planted in 1999, on deep red clay soils, with a surface of rocky tuffeau stone.  Hand-harvested in small bins.  3 hours of pressurage, then settling for 1-2 nights in tank.  Native yeast fermentation in barrel until Spring.  12 months in barrel (30% new), then 3 months in tank before bottling.  No batonnage.  The 2011 marks the first cuvée, and the wine from this parcel is characterized by its maturity and richness.  Yield: 30hl/ha. 2-3 barrels per vintage/900 bottles. 
 

 

Saumur Champigny

100% Cabernet Franc. Biodynamically farmed and certified organic.  From 2 hectares of vines ranging from 5 to 80 years in age.  Clay/limestone soils over tuffeau stone.  Hand-harvested in small bins.  The cold temperature in their caves delays fermentation and gives a natural pre-fermentation maceration.  Native yeast fermentation in 38 hl foudres for 4 weeks.  Malolactic fermentation occurs naturally during aging in oak (20% new barrels for 12 months).  Bottled unfined and unfiltered. Production: 6,000 bottles/year.

 

 


Saumur Champigny L'Ile Quatre Sous

100% Cabernet Franc.  Biodynamically farmed and certified organic.  From a one hectare plot of vines ranging from 15 to 50 years in age.  Sandy-clay over Turonian-era limestone.  Hand-harvested in small bins in the early morning to keep temperatures low.  Native yeast fermentation in concrete vats for 3 weeks without pumpovers to limit extraction.  Aged for 8 months in concrete vats.  Bottled unfined and unfiltered. Production: 6,000/year.

 

 


Saumur Champigny La Folie

100% Cabernet Franc. Biodynamically farmed and certified organic.  La Folie comes from plots in the village of Champigny itself with vines ranging from 15-50 years in age.  Clay and limestone soils.  Hand-harvested.  Native yeast fermentation in 50 hl concrete vats for 4 weeks.  Aged for 12 months in half 38 hl foudre and half in 4-5 year old barriques.  Bottled unfined and unfiltered. Production : 20,000 bottles/year.