Arpenty Vineyards.jpeg

France > Loire > Chinon > Domaine L’Arpenty

Organic

Founded in 1927 by Paul Desbourdes, the Domaine is currently run by the 4th generation Desbourdes, Emilien. The 18-hectare estate in the quiet village of Panzoult is located in some of the highest-elevation land in the appellation. Today, 4th generation winemaker Emilien Desbourdes farms his vines using certified organic methods. His aim is not only to respect the environment, but also to produce unique wines that express his family's vineyards. No chemicals are used (insecticides, herbicides). Instead, native plants are allowed to grow between rows and trees and hedges are planted near the vines when possible to encourage biodiversity. Debudding and thinning are both done by hand.

The Estate is primarily planted with Cabernet Franc. The grapes are harvested by hand and allowed to ferment for 10-15 days with native yeasts, followed by a 20-30 day maceration. Finally, the wines are lightly filtered before bottling. Total sulfite levels are only 30-40mg/l.

From Emilien’s gravelly terraces come smooth and lush wines, while vines planted on clay-limestone hills produce rich, robust wines. The result of all of Emilien’s hard work are only 2,500 cases a year of wines of depth and complexity.

The wines

Chinon Cuvee L’Arpenty

Variety: 100% Cabernet Franc

Terroir: Gravelly terrace

Farming: Certified organic methods; rows grassed over; de-budding, thinning and harvest all done by hand

Winemaking: 10-15 day fermentation with native yeasts; short maceration and light pumping over; lightly filtered before bottling; total sulfite levels 20-30 mg/l

Tasting Note: Open nose, with bright flavors of red fruits. 

Pairing: Goat cheese, grilled vegetables or meat

Cuvee L'Arpenty LBL.jpg
Chinon VV LBL.jpg

Variety: 100% Cabernet Franc

Terroir: 50 year old vines in two plots: Grosses Louises (gravelly terrace) and Ribotées (sandy soils at the foot of the hillside)

Farming: Certified organic methods; rows grassed over; de-budding, thinning and harvest all done by hand

Winemaking: Grapes from the 2 plots are combined at the vatting; 10-15 day fermentation with native yeasts; 20-30 day maceration; lightly filtered before bottling; total sulfite levels 20-30 mg/l

Ageing: 1 year in stainless steel vats

Tasting Note: Bright nose of red fruits with structured, well balanced flavors of stone and dried fruits and a long finish.

Pairings: Goat cheese, grilled vegetables or meat