# Domaine Vincent Carême Vouvray Sec (2024)

- **Producer:** Domaine Vincent Carême
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, pear, apple, lemon, blossom, smoke, vanilla

## About this wine

Domaine Vincent Carême was established in 1999 in Vouvray by native winemaker Vincent Carême. Starting with just 2.5 hectares, the estate has grown to 24 hectares of organically farmed Chenin Blanc vines across Vernou-sur-Brenne and Noizay. The estate utilizes historic 16th-century troglodytic cellars carved directly into the local limestone rock. The steep, southwest-facing vineyards feature flinty clay topsoils over deep tuffeau limestone, capturing the distinctive terroir that led Renaissance writer Rabelais to describe Vouvray as 'le vin de taffetas'.

## Interesting facts

- Vincent Carême made his very first wine at just 14 years old before founding his estate in 1999.
- The estate cellars are 16th-century troglodytic caves carved directly into tuffeau limestone.
- Historical writer Rabelais famously praised local Vouvray wine as 'le vin de taffetas'.
- Vincent also produces Chenin Blanc in South Africa with his wife under the Terre Brûlée label.

## Food pairing

The striking, high acidity and chalky minerality of dry Vouvray act as a crisp cleanser against rich butter sauces and unctuous seafood. The subtle hint of wood and vibrant citrus notes frame fresh shellfish perfectly, while natural tension allows it to balance tangy goat cheeses without being overwhelmed.

## Wine making process

Grapes are hand-harvested from 45-year-old certified organic vines with rigorous sorting in the vineyard. The fruit undergoes whole-cluster pressing followed by cold settling. Spontaneous fermentation occurs with native yeasts in 400-liter French oak barrels (2nd and 3rd fill) inside 16th-century troglodytic caves at a natural constant temperature of 10–14°C. The wine matures on its fine lees without racking for 7 months prior to bottling.