# Domaine aux Moines Savennières-Roche aux Moines (2023)

- **Producer:** Domaine aux Moines
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €54
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 11–13 °C
- **Aromas & flavours:** blossom, lemon, pear, quince, butter, cream, toast

## About this wine

Domaine aux Moines is situated in the Loire Valley's Anjou region along the right bank of the Loire River. Monastic viticulture on this historic hillside site dates back to the 12th century when Cistercian monks cultivated vines. Re-established in 1981 by Monique Laroche, the estate is today managed by her daughter, Tessa Laroche. The estate holds a commanding presence in the small appellation, controlling over 12 of the total 22 hectares of the Savennières Roche-aux-Moines AOC, which received its independent AOC recognition in 2011.

## Interesting facts

- Domaine aux Moines owns over half of the entire Savennières Roche-aux-Moines AOC footprint.
- Monastic viticulture on the property traces back to 12th-century Cistercian monks.
- Winemaker Tessa Laroche led the regional effort securing independent AOC status for Roche-aux-Moines in 2011.

## Food pairing

The high natural acidity and textural breadth derived from full malolactic conversion and lees aging enable this Chenin Blanc to slice through rich butter and cream sauces while harmonizing perfectly with seafood and aged goat cheeses.

## Wine making process

Organically and biodynamically farmed vines with an average age of 40 to 49 years yielded a tightly restricted 19 hl/ha in 2023. Grapes were harvested by hand in five to six selective passes. Following a direct pneumatic pressing and 48-hour cold settling, fermentation occurred spontaneously with indigenous yeasts in stainless steel and oak vessels. The wine completed full malolactic conversion and aged for 12 to 18 months on fine lees in used oak barrels and 20-hectolitre foudres, followed by resting before estate bottling with minimal added sulfur.