Gaspard
Loire’s Little Treasures
Quick facts:
Location: Loire Valley, Central France
Vineyards: the grapes are sourced from sustainable or organic vineyards in the central Loire Valley
Soils: clay-limestone
Main varieties: Sauvignon Blanc, Chenin, Gamay, Pinot Noir, Cabernet Franc, Pineau d’Aunis
Winemaking: spontaneous fermentation, aging in concrete, stainless steel or neutral oak. Filtered, not fined.
Gaspard is one of Jenny & François’ house labels – wines that come from our exclusive cooperation with carefully selected winemakers from France and beyond. It’s Jenny’s great pleasure to bring you wines that are kinder to both nature and your budget while being very delicious, and these Loire Valley creations definitely tick all the boxes!
All the wines are made with the traditional and most popular varieties from this iconic region, from the fruity spicy Cabernet Franc to fresh citrusy Sauvignon Blanc or the beloved Chenin. The grapes are sourced from growers who work sustainably or organically (no herbicide) across different vineyards in the Loire Valley, are fermented with native yeast, spend a couple of months on their fine lees and then undergo only light filtration and fining. The joyful labels are the creations of a Parisian artist that Jenny met there. “Gaspard” is a traditional French boy’s name that means “bringer of treasure” – a fitting title for these easy-drinking gifts that keep on giving.
Grape: Sauvignon Blanc
Vineyard: Clay and limestone. The vines are between 10 and 60 years old, sustainable growing practices.
Making of: the grapes are pressed and then left to settle for 48 hours (débourbage). The must then ferments with indigenous yeasts. Aged in tanks, on fine lies for six months. Filtered, not fined.
Personality: Notes of freshly-cut grass, lemon verbena and lush exotic fruit make it irresistible to all Sauv Blanc lovers, no matter which region you’re usually after. The wine is perfect on its own, or you can enjoy it with goat cheese, as the typical Loire Valley pairing goes.
Grape: Pinot Noir
Vineyard: Clay and limestone. Old vines (around 60 years), sustainable growing practices.
Making of: the grapes are hand-picked and fermented with natural yeast. Aged about 12 months in neutral bigger barrels (400L) before being lightly filtered (no fining) and bottled.
Personality: carefree and fruity! Compelling light red with delicate tannins and plenty of dark fruit flavors that’s perfect eg. with a charcuterie plate, paté or some lighter red meat dishes.
Grape: Pineau d’aunis
Vineyard: Clay and limestone. 10 – 35 years old vines, sustainable growing practices.
Making of: Grapes are pressed immediately and fermented with indigenous yeast, resulting in a light extraction of color. The wine spends 6 months on its fine lees in tanks. Filtered, not fined.
Personality: highly congenial! Red berries and pleasant acidity makes this wine a perfect pal for all kinds of food and occasions…
Grapes: Cabernet Franc, Cot
Vineyard: Clay and limestone. 25 – 60 years old vines, farmed organically (in conversion)
Making of: the grapes are destemmed and hand-sorted before being crushed and put into vats. The maceration then takes 5-6 weeks, with regular punchdowns, with indigenous yeast only. Once pressed, the juice spends around a year in concrete tanks. Filtered, not fined.
Personality: One of the typical grapes of the area, the Cabernet Franc instantly entices you with its smooth tannins and dark fruit flavors mingled with spicy / earthy undertones. Enjoy lightly chilled, on its own or next to some roast beef, BBQ, country hams or rustic patés.
Grape: Chenin Blanc
Vineyard: Clay and limestone. 30 – 50 years old vines, sustainable growing practices.
Making of: the grapes are hand-picked, then left to settle for 48 hours (débourbage). The must then ferments with indigenous yeasts. Aged in tanks, on fine lies for six months with batonnage. Filtered, not fined.
Personality: Chenin is a wonderfully versatile variety, and this wine shows the fresh side of it, full of pears, quince, baked apples and lively acidity. Great with all sorts of fish / seafood dishes or with fresh or goat cheese.
Grapes: Pineau d’aunis
Vineyard: Clay and limestone. 80 years old vines, sustainable growing practices.
Making of: the grapes are handpicked, pressed. The first fermentation occurs with natural yeast in tanks. The wine is then filtered and bottled with liqueur de tirage to start the second fermentation in bottles. The wine is disgorged and topped up with more wine, zero sugar added. Total time in cellar is 36 months.
Personality: “Bulles” means bubbles in French and that’s exactly what you’ll get here: a fruity rosé sparkle of life and red berries! Wonderful aperitive wine, great for all kinds of celebrations while snacking on some nibbles.
Gaspard GamayGrape: Gamay
Vineyard: 10 to 60 years old vines on clay-limestone soils, sustainable growing practices.
Making of: Harvested by hand, the grapes are destemmed and hand-sorted before being crushed and put into vats. The maceration then takes 5-6 weeks, with regular punchdowns, with indigenous yeast only. Once pressed, the juice spends around a year in concrete tanks. Filtered, not fined.
Personality: Fruity and drinkable, to be enjoyed for its youthful red berry character, lightly chilled. Perfect with rillettes and rillons, simple BBQs and softer cheeses.