Saturday Tasting: Hervé Villemade

By July 18, 2017 Tasting No Comments

Saturday July 22nd, 1-4pm

$10 for 6 wines
Fee waived with $100 purchase

Hervé Villemade is a pillar in the Loire Valley, where his family has been making wine in Cheverny for generations. In 1995, he took charge of Domaine du Moulin and, inspired by the wines of Lapierre and Puzelat, started making wines without yeast or sulfur. He quickly learned that hands-off cellar work requires pristine fruit, so he converted to organics and never looked back. Today, he makes benchmark natural wines that range from liters of glou-glou Gamay to deep, kaleidoscopic Romorantin. Along with Thierry Puzelat, his lineup of wines offers the most complete portrait of the Loire Valley that I know of. Hervé also hunts, and makes terrine out of the animals he shoots. I always think about that when I drink these wines. Just makes sense. 100% Old School.

Bulles Pet Nat $21
Made from a blend of Chardonnay, Chenin Blanc, and a local grape called Menu Pineau that sees a full year élevage on the lees before release.

Sauvignon 2016 $18
Made with négoce fruit fermented and aged in tank. An easygoing quaffer for everyday drinking.

Cheverny La Bodice 2015 $23
A blend of Chardonnay and Sauvignon Blanc, it is aged in a combination of 500L barrels and foudre which he blends together in tank before bottling. Structured and dense.

Cour-Cheverny Les Saules  2015 $30
His entry-level Cour-Cheverny, this is 100% Romorantin (the only grape allowed in this AOC ). Vines planted in clay and silex soils over limestone. Fermented in tronconic vat; aged in concrete egg.

Bovin Rouge 2015 $18
Bovin is another négoce wine made from 100% Gamay. øø glou-juice in a liter bottle.

Cheverny Les Ardilles 2015 $25
Mostly Pinot Noir with the rest Gamay, it is sourced from a single parcel of old vines planted in clay over limestone. 3 week maceration, fermented in concrete tank and aged in a combination of amphora and neutral barriques. Burgundy in the Loire.