La Grande Réserve Vouvray | Jean-Marc Gilet

La Grande Réserve Vouvray | Jean-Marc Gilet

Sale price€36,00
Sparkling wine
Loire Valley (FR)
Vouvray AOC
Chenin Blanc 100%
Enjoy it within 5 years
12.5% ABV
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Production and refinement

In the vineyard, the roots of the Chenin Blanc (grown organically) extend into clay-limestone soils over a tuffaceous subsoil, in a hilly area near Parçay-Meslay, north of Tours. The harvest is carried out strictly by hand, respecting natural rhythms and selecting the best clusters to ensure the typical elegance of this terroir.

In the cellar, vinification begins with a gentle pressing of the grapes, followed by fermentation partly carried out in oak barrels, which helps to preserve and enhance the aromatic notes. The cuvée matures for a full 10 years on fine lees, developing rare complexity and an exceptionally fine mousse, before disgorgement without the addition of liqueur. This is followed by an additional three months of bottle aging, allowing the wine to harmonize the nuances of the terroir with its fermentative aromas.

Organoleptic analysis

Visual exam

The color is pale straw yellow with golden reflections, bright and luminous. The perlage is very fine and persistent, a sign of extended aging on the lees and the quality of the mousse.

Olfactory examination

The nose is mineral, with pronounced notes of flint and chalk. With aeration, warmer and more complex aromas emerge: toasted almonds, melted butter, lemon zest, hints of honey, and nuances of ripe fruit. A layered bouquet that combines freshness and depth, always guided by the distinctive character of Chenin Blanc.

Tasting

The attack is soft and enveloping. The structure is elegant, supported by lively acidity that extends the sip toward a persistent, citrusy, almost saline finish. The bubbles are creamy and integrated, providing rhythm without ever being aggressive. The wine leaves a sensation of harmony, with a freshness that invites another sip. Very elegant.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover La Grande Réserve Vouvray | Jean-Marc Gilet ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: France

Region: Loire Valley, Parçay-Meslay

Hectares of vineyards: 27

Jean-Marc Gilet

Located in Parçay-Meslay, near Tours, in the heart of the Loire Valley, the Domaine is a historic family estate now led by Jean-Marc Gilet, heir to a tradition begun in 1930 by his grandfather Gustave Gilet.

With 27 hectares of organically certified vineyards and an annual production of around 140,000 bottles, the Domaine has distinguished itself through its attention to nature and loyalty to the terroir. As early as 1959, the Gilet family was among the first in the appellation to recognize the potential of sparkling wines, creating their first Vouvray Méthode Traditionnelle cuvée.

Jean-Marc Gilet

The vineyards are situated on stony, tuffaceous slopes, interspersed with small valleys, providing ideal conditions for the development of Chenin Blanc, the appellation’s flagship grape. Completing the picture is a remarkable underground cellar: over 800 meters of galleries carved on two levels, where both still wines and the elegant Vouvray sparkling wines mature.

The result is refined, profound, and authentic wines, capable of precisely reflecting the character of the terroir and the long-standing expertise of the Gilet family.

Region and territory

One of the largest and most interesting wine regions in France

Loire Valley

One of the largest and most interesting wine regions in France

Loire Valley

One of the largest and most interesting wine regions in France

Loire Valley

The Loire Valley is one of the largest and most interesting wine regions in France, located west of Burgundy: here, viticulture is practiced right along the namesake river. Various types of wines are produced, including whites, reds, rosés, sparkling wines, and even sweet wines. The Loire is especially famous for its excellent white wines, particularly from Sauvignon and Chenin Blanc grapes, though it also has a noteworthy production of red wines, mainly based on Cabernet Franc and Gamay.
The Loire Valley is also famous for Muscadet, a wine renowned for its ideal pairing with shellfish, made from the Melon de Bourgogne grape, which is called Muscadet in this region.

The climate in the Loire Valley is generally quite cool; both the temperature and the latitude place the region almost at the limit for the survival and cultivation of vines. This results in a particularly low sugar content in the grapes, producing wines that are light, low in alcohol, and characterized by high acidity. When barrels are used for maturation, the outcome includes robust wines with toasted notes, features that differ from what can be considered the classic styles of the region.

The region stretches along the course of the Loire River, the longest in France. The most suitable areas start from the cities of Nevers, Bourges, and Orléans. From these territories come the most famous wines of the region: AOCs such as Sancerre, Pouilly-Fumé, Vouvray, Savennières, Quarts de Chaume, Montlouis, Chinon, Bourgueil, Menetou-Salon, and Muscadet. The most important area of the Loire Valley is in the north, itself divided into three zones: one more westerly, near the Atlantic coast (around Nantes), where the AOC Muscadet is found, a central one with the AOCs Anjou-Saumur and Touraine, and an eastern one (south of Orléans), with the AOCs Sancerre and Pouilly-Fumé. The production in the two outer areas focuses on white wines, while in the central area the production is varied, with whites, reds, rosés, sparkling wines, and sweet wines made from grapes affected by Botrytis Cinerea. The Loire Valley also has a vast area of Vin de Pays production.

Indre-et-Loire

Indre-et-Loire, the beating heart of the Loire Valley, is a region with an extraordinary viticultural vocation, made unique by the combination of a temperate oceanic climate and tuffaceous, clay-limestone soils. Here, the Loire River and its tributaries shape a landscape of hills and valleys, where vineyards alternate with castles and historic villages. It is the homeland of Chenin Blanc, which expresses exceptional finesse in Vouvray and Montlouis-sur-Loire, but it also hosts prestigious appellations such as Chinon, Bourgueil, and Saint-Nicolas-de-Bourgueil, renowned for their Cabernet Franc reds. A viticultural mosaic that reflects the richness and diversity of this department, one of the most representative of the entire Loire wine region.
Un mosaico enologico tra i più rappresentativi dell’intera Loira

Recommended pairings and dishes

Matching by concordance

It should be paired with aromatic, medium-bodied dishes; its minerality and citrus nuances harmonize perfectly with fish carpaccio, oysters, and elegant vegetable dishes such as asparagus and gratinéed fennel, highlighting the same fresh tension and aromatic delicacy.

Matching by contrast

The savory, fresh bubbles provide an excellent contrast to the creaminess of dishes such as sole meunière, seafood risotto, or tagliolini with butter and truffle, as well as fried preparations, cleansing the palate and adding lightness.

It pairs well with

Seafood dishes: oysters, shellfish, fish carpaccio, seafood risottos, sole meunière; Vegetarian cuisine: asparagus, gratinéed fennel, veloutés; creamy first courses: butter risottos, fresh pasta with delicate sauces, dishes with white or black truffle; fresh and semi-aged goat cheeses, bloomy rind cheeses such as Brie or Camembert; white meats: roasted poultry or delicate preparations, perhaps with lemon or herb sauce.

Matching by concordance

It should be paired with aromatic, medium-bodied dishes; its minerality and citrus nuances harmonize perfectly with fish carpaccio, oysters, and elegant vegetable dishes such as asparagus and gratinéed fennel, highlighting the same fresh tension and aromatic delicacy.

Matching by contrast

The savory, fresh bubbles provide an excellent contrast to the creaminess of dishes such as sole meunière, seafood risotto, or tagliolini with butter and truffle, as well as fried preparations, cleansing the palate and adding lightness.

It pairs well with

Seafood dishes: oysters, shellfish, fish carpaccio, seafood risottos, sole meunière; Vegetarian cuisine: asparagus, gratinéed fennel, veloutés; creamy first courses: butter risottos, fresh pasta with delicate sauces, dishes with white or black truffle; fresh and semi-aged goat cheeses, bloomy rind cheeses such as Brie or Camembert; white meats: roasted poultry or delicate preparations, perhaps with lemon or herb sauce.

Fried Fish

Fried fish, also enriched with battered vegetables, is characterized by broad and intense aromas, as well as delicate richness, capable of offering delicious combinations and great satisfaction.

Fried asparagus

Crisp and flavorful, with an intriguing herbal note, fried asparagus—whether white or green—is simply delicious. It's a simple spring dish that's quick to make and incredibly appetizing.

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