Antoine Pouponneau is back to his native Loire! After 10 years in Bandol making wine at the Tour du Bon, then a few years with his buddies making the Comptoirs de Magdala wines, Antoine was pining away for his native Anjou. Back to the roots, although his “Escale” promises that this might not be his last stop! His project, as always, is to express a purity of the variety in its environment. Using biodynamics in the vines and no additives (except a little sulfites when necessary) in the cellar.
L’Escale rouge
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Varietals: Gamay
Soil: Schiste
Age of Vines: 15 years old.
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Vinification: Destemmed. 2 gr. of SO2 when put in the tank. CO2 in the tank before filling it. Maceration for two weeks at moderate temperature that doesn’t go over 20 C. Aged in tank for 6 months.
Tasting notes: Black fruits and minerality with fine tannins. A light red, but straight and balanced.
Pairing: Versatile. From steak to shelfish
L’Escale blanc
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Varietals: Chenin blanc
Soil: Schiste
Age of Vines: 12
Vinification: Destemmed grapes, pressed directly. Light cold racking. Fermentation in tanks.
Tasting Note:
The nose is full of citrus and wild flowers. The vines are planted in the middle of a giant garden — that of the banks of the Loire river. In the mouth we find the freshness of green apple, pear, mint and the elegence of the broom flower. The straightness of the wine comes from the minerality of the soil.
