La Grange Tiphaine
La Grange Tiphaine was created at the end of the 19th century by Alfonse Delecheneau, followed by three generations: Adrien, Jackie and now, Damien. Damien studied oenology and viticulture in Bordeaux and worked at wineries in California and South Africa, and returned to the winery in 2002 to take over the operations there. He brings a level of scientific precision to natural winemaking that we haven’t seen in many others. The design of the winery and the steps he takes to ensure quality rival some of the most technically advanced wineries in the world, but this is all in the name of using as few additives as possible, to evoke their precious terroir in its purest sense.
As of 2008 Coralie, Damien’s wife, joined the family as a fully active partner in the life and work of their 15-hectare vineyard. Damien’s talent as a winemaker is evident from the multitude of beautifully balanced, elegant, precise red, white, rosé and sparkling wines that he crafts from five different varieties: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, and even the ancient and rare Loire variety called, Grolleau. The wines are in the AOCs of Touraine Amboise and Montlouis sur Loire. The wines are all different; tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that make for beautifully balanced, terroir driven, precise wines.
In 2016, Damien was honored to take the lead in Montlouis, becoming president of the appellation. He followed in one of his idol’s footsteps, François Chidaine, and has since led the charge to use helicopters to avert frost damage that has been rampant in the Loire Valley over the past several years. At least in 2017, they were very pleased to completely stop the frost damage and save all the grapes in the Montlouis appellation.
Generally speaking, Damien and Coralie have one parcel of Chenin Blanc vines. The difference between most of their chenin blanc wines comes primarily from when they pick the grapes. One of the things that makes Chenin Blanc more difficult than other grapes to work with is the fact that it ripens very unevenly. Damien will usually make three or four different picks in these vines, looking just for the bunches that are ripe that day. Each pick will become a wine, normally the first pick would be for the sparkling nouveau nez, the second for the clef de sol blanc and the last pick may contain some botrytized grapes, destined for a sweeter wine.
Certification: Certified Organic.
Grange Tiphaine Ad Libitum tech sheet
Age of Vines: 15 and 45 years old
Soil: Clay-limestone (for the Gamay) and clay
Varieties: Côt (Malbec), Gamay, Cabernet Franc
Vinification Method: A rather long maceration for the Côt (Malbec) and Cabernet franc (between 18 and 20 days). Slow and delicate extraction. Aged for 5 months in tank.
Tasting Note: Lovely fresh & lively red for the Spring & Summer!
Tournage Riant: — Back to the top
Grange Tiphaine Tournage Riant tech sheet
Age of Vines: 25 years old
Soil: Clay with silex
Varieties: Côt (Malbec), Gamay, Cabernet Franc, Grolleau
Vinification Method: Natural grasses are grown around the vines that make up this rosé. The harvest is done by hand and with four different selections of the vines according to ripeness (September 18, 21, 22 & 29). 100% direct press rosé with alcoholic fermentation at low temperatures.
Tasting Note: The blending of Côt (Malbec), Gamay & Grolleau makes for an intense aromatic palate with a long finish. Nuances of color & freshness.
Clef de Sol Montlouis sur Loire (white):— Back to the top
Grange Tiphaine Clef de Sol White tech sheet
Age of Vines: 80 years
Soil: Clay and silica resting on limestone
Varieties: Chenin Blanc (dry)
Vinification: Grapes are hand harvested, destemmed, and pressed to 400 liter tanks, where it ferments for about 12 months. The wine is bottled with a light filtration and a small addition of sulfur.
Tasting Notes: Beautiful pale golden yellow. Notes of honeysuckle with pear and lime. Taste is dry with just a hint of sweetness, finishes beautifully with fruit and acidity.
Clef de Sol Touraine (Red) :— Back to the top
Grange Tiphaine Clef de Sol Red tech sheet
Varieties: 65% Cabernet franc, 35% Cot (Malbec)
Soil: Clay and silica resting on limestone
Age of Vines: 60 years
Vinification: Fermented in concrete and aged in 225L and 400L barrels without racking and only one light filtration before bottling.
Rosa Rosé Rosam rosé — Back to the top
Age of Vines: 80 years
Soil: Clay and silica resting on limestone
Varieties: Grolleau, Gamay, Cot (Malbec), Cabernet Franc
Vinification: A Methode Ancestrale rosé sparkler.
Tasting Notes: Fun summer red fruits – strawberry and cherry with a delicious tang. A perfect refreshing off-dry drink.
Pairing: Delicious by itself.
Grenouillieres (white demi-sec): — Back to the top
Age of vines: 80 years
Soil: Sand on silex
Varieties: Chenin Blanc
Vinification: Fermentation with indigenous yeast in barrels.
Pairing: Pairs well with cheese and seafood.
Nouveau Nez: (White Sparkling): — Back to the top
Age of Vines: 6 years
Soil: Clay and silica resting on limestone
Varieties: Chenin blanc
Vinification: A natural sparkling Chenin Blanc bottled before the end of fermentation. Nothing added!
Tasting Note: Fine bubbles with a beautiful nose of citrus fruits.
Pairing: Before dinner, for a celebration, or with an almond cake dessert.
Cot Vielles Vignes: — Back to the top 
Age of Vines: 115-120 years old
Yield: 18hl/ha
Soil: Clay and silica resting on limestone
Varieties: Cot (Malbec)
Vinification: Grapes are hand harvested, destemmed and sorted intensely at the winery. Fermented with indigenous yeast for about 20 months in concrete tanks. The wine spends about 9 months in a concrete egg to preserve the fruit.
Trinqu’ames:
— Back to the top
Age of Vines: 40 years old
Yield: 46hl/ha
Soil: Clay and limestone
Varieties: Sauvignon Blanc
Vinification: Fermented with indigenous yeasts in concrete and fiberglass tanks. Elevage on fine lees for 4-5 months.
Epinays: — Back to the top
Epinays is made from vines on a separate parcel of Chenin Blanc vines, still in the Montlouis appellation, that has a beautiful terroir and strong south facing exposure, so Damien vinifies this wine separately to showcase this special vineyard.
Soil: Clay and limestone
Varieties: Chenin Blanc
Vinification: Grapes are hand harvested, destemmed, and pressed to 25 hectoliter tanks, where it ferments for about 12 months. The wine is moved to concrete eggs for ageing for another 6 months and then it is bottled with a light filtration and a small addition of sulfur.