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The sommelier's advice |
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Serve between 10 and 12°C. |
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Foie gras terrine or pan-fried, blue-veined cheeses: Fourme d'Ambert and Roquefort Papillon affiné, roasted Victoria pineapple with vanilla. |
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From now until 2040 and beyond for enthusiasts. |
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The estate and the wine |
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At the pinnacle of Vouvray, with 3 stars in the RVF Guide, Vincent Foreau produces dazzlingly pure white wines at the Clos Naudin, a wonderfully balanced and precise canvas. Pure, long on the palate and blessed with near-infinite aging potential, the estate's wines stand out every year as masterpieces.
To quote the RVF: "What great wines have in common with rich spirits is that they make you smarter. Thus, when tasting the Clos Naudin vouvrays, everything becomes clear and legible in the chenin; what is complex is also greedy, what is ripe remains consequently tense, what is good early on is confirmed and amplified over the decades." |
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The 1990 white sweet Vouvray Goutte d'Or is a wine produced only 5 times (in 1947, 1990, 2011, 2015 and 2020), from the richest selection in the vineyard. It's an extraordinary sweet wine, dazzling in its concentration, merrily exceeding 200 g/l residual sugar, but endowed with such tension, complexity and resonance that it seems self-evident. Enjoy with foie gras, Fourme d'Ambert cheese or vanilla-roasted pineapple. |
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Hand harvested. Residual sugar: 320 gr/l. |
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AWARDS |
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Estate rated 3 stars in the Guide des Meilleurs Vins de France 2023 (RVF)
Estate rated 4 stars in Guide Bettane + Desseauve 2023 |
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