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Renaud Guettier is a farmer who started the La Grapperie winery in 2004 with very little previous winemaking experience. Today, he works a bit more than 4 hectares of vines; everything is farmed according to organic principles and harvested by hand. Renaud was the first in the Coteaux de Loir AOC to plow his vineyards with a horse—he spends countless, meticulous hours in his vineyards. His vines are spread over 15 tiny plots that sustain a diversity of microclimates along the left bank of the Loire River. These plots enable Renaud to create a spectacular balance with his wines. The majority of his vines are Pineau d’Aunis, however, he also grows some Malbec (Côt), Gamay, Grolleau, and Chenin Blanc. Renaud’s wines are some of the most impressive and powerful being crafted in the Loire.

www.lagrapperie.com

Certification: Organic


Adonis: — Back to the top

Grapperie Adonis tech sheet

Age of Vines: Average age is 75 Years.

Yields: 25 hl/ha 4,000 bottles

Pruning Method: Gobelet

Soil: Limestone infused black loam along the left bank of the Loire River.

Varietals: 100% Pineau d’Aunis (One of the oldest indigenous varieties in the Loire).

Vinification Method: Grapes are harvested by hand and taken to the winery by horse. The grapes are destemmed and gently pressed. Only natural yeasts are used, the juice undergoes an extended maceration. The wine is aged in barrel for a minimum of 12 months before it is bottled.

Tasting Note: Deep purple in the glass with loads of black pepper corn, smoky bramble and sweet herbs on the nose. The palate is spicy and herbaceous with dried red and black fruit layered with spice. A most unusual and purely elegant wine that finishes with powerful tannins and mineral infused spice.

Pairing: Grilled beef, leg of lamb, venison stew, braised ox tail.


Le Gravot: — Back to the top

Grapperie Gravot tech sheet

Age of Vines: 10 to 75 Years.

Yields: 25 hl/ha 4,000 bottles

Pruning Method: Gobelet

Soil: Limestone infused black loam along the left bank of the Loire River.

Varietals: Pineau d’Aunis (One of the oldest indigenous varieties in the Loire) Malbec (Côt), Gamay.

Vinification Method: Grapes are harvested by hand and taken to the winery by horse. The grapes are destemmed and gently pressed. Only natural yeasts are used, the juice undergoes an extended maceration. The wine is aged in barrel for a minimum of 12 months before it is bottled.

Tasting Note: Purple in the glass with cracked peppercorn, layers of creamy raspberry and plum. The palate possesses loads of spice and deep red and black fruit inflections. This is a powerful and multi-layered red with depth and complexity. It finishes with supple flavors, cherry pit, pounded stones and bramble infused tannins.

Pairing: Grilled beef, leg of lamb, Charcuterie, venison stew, braised ox tail.


 Les Gruelles: — Back to the top

print Grapperie Gruelles sheet

Pruning Method: Gobelet.

Soil: Limestone infused black loam along the left bank of the Loire River.

Varietals: Pineau d’Aunis (one of the oldest Loire varieties)

Vinification Method: Grapes are harvested by hand and taken to the winery by horse. The grapes are destemmed and gently pressed. Only natural yeasts are used, the juice undergoes an extended maceration. The wine is aged in barrel for a minimum of 12 months before it is bottled.


publicViewAttachment (3) Pressoir Saint Pierre White— Back to the top

Pressoir Saint Pierre tech sheet

Varietals: Chenin blanc

Soil: Limestone infused black loam along the left bank of the Loire River.

Pruning Method: Gobelet


La Buelloise— Back to the top

La Bueilloise tech sheet

La Bueilloise

Varietals: Chenin blanc (60%) and Pineau d’aunis (40%)

Age of Vines: from 8 to 115 years old

Yield: 15 hl/ha

Soil: Clay and Silex

Pruning Method: Gobelet

Vinification notes: The wine is fermented in 50 hectoliter fiberglass tanks for about 30 days. It is transferred to bottle to continue fermenting, and rests in bottle for about 12 months. The wine is hand disgorged and then recapped with a crown cap. Zero added sulfur, sugar, or yeast.


L’Enchanteresse— Back to the top

l'enchanteresse

L’Enchanteresse tech sheet

Varietals: Pineau d’aunis

Soil: Clay and Silex

Pruning Method: Gobelet

Age of vines: Over 100 years old

Vinification notes: Grapes are manually harvested and destemmed. The wine is fermented in 20 hectoliter polyester tanks for about 3 weeks. The wine is then tranferred to 228 liter 5 year old barrels for ageing for 36 months. The wine is not racked and there is no battonage. Zero added sulfur.


La Desirée— Back to the top

Varietals: Chenin BlancLes Desiree

Soil: Clay and Silex

Pruning Method: Gobelet

Age of vines: 40-100 years old

Yield: 25 Hectoliters/Hectare

Vinification notes: Grapes are manually harvested and destemmed. The wine is fermented in 228 liter barrels. It then ages in barrel for 60 months. The wine is not racked and there is no battonage. Zero added sulfur.