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CHATEAU YVONNE SAMUR CHAMPIGNY 750 mL
  • CHATEAU YVONNE SAMUR CHAMPIGNY 750 mL

CHATEAU YVONNE SAMUR CHAMPIGNY 750 mL

PRODUCT CODE:3760153280007

$39.00

In stock

In stock

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Description
  • 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.

    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.

CHATEAU YVONNE SAMUR CHAMPIGNY 750 mL

PRODUCT CODE:3760153280007

$39.00

In stock

In stock

description

Arrow down Arrow up

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.

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.

store Availability

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