The PORTE-SAINT-JEAN
winemaker : Sylvain Dittière
Region: Loire Valley
City: Montreuil-Bellay
Grape varieties : chenin, sauvignon, cabernet franc
Surface Winery: 8,5 ha
Annual production: 20.000
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We're talking to you about his Winery
| It is in 2010 that Sylvain Dittière (known as Tonton) set up as winemaker in Montreuil-Bellay south of Saumur. Sylvain's wines, white and red, possess freshness, delicacy, suppleness, minerality, elegance and finesse. It's a welcoming, open, very sure of the wines he wants to make. winemaker . He settles down at 24 and already has a few years of apprenticeship in his pocket and not just anywhere. Winery Gauby, Cyril Fahl - Roussillon, Thierry Germain - Saumur and Saumur-Champigny, Château Yvonne - Saumur-Champigny, Marc Tempé - Alsace, and finally the mythical Clos Rougeard. He is moreover the son-in-law of Françoise and the late Charly Foucault since he settled with Pauline (sister of Antoine Foucault - Winery du Collier). In short, we are in the Saumur region up to our necks! In 2010, Sylvain is in fermage (3 ha) and buys grapes. The Winery now consists of 8.5 ha with recently acquired plots that will soon give a cuvée of white (chenin) and red (cabernet franc). He works the plots meticulously and does a lot of hard work in the vineyards. During the harvest, he is at the end of the line and carries out the final sorting himself. The parcel of whites gives birth to 2 cuvées : Saut-Mignon (Sauvignon) and La Perlée (normally in Saumur, more often in Vin de France) elaborated with chenins from 60 to 90 years old. This cuvée is made for ageing. This is also the case for its Saumur rouge, Les Cormiers (Cabernet Franc aged around 60 years, on hard limestone and flint soils). | The ageing process is long, on average 24 months, in barrels housed in this incredible cellar. The fourth cuvée (La Porte Saint-Jean) is also a red in the Saumur-Champigny appellation. A 100% Cabernet Franc cuvée as well, but with younger vines on more clayey soils. The ageing is shorter, about 18 months. It is a fresher red wine, more delicate and elegant than the previous one, but not lacking in finesse and elegance. It should also be noted that there are still 2 new cuvées in the maturing process, certainly for sale in 2019 or 2020, coming from new plots acquired recently. Maturing is precisely one of Sylvain's trademarks and he is fortunate to benefit from a magnificent underground tuffeau cellar dating from the 16th century where the temperature is constant. Here the cellar is at the top and the barrels at the bottom, in the underground cellar, and the work is done by gravity during the entonnage. Constant temperature, long ageing without addition. At the bottling, Sylvain sulphites a little bit (about 30 mg of total SO2, a misery). For many tasters and for some years now, there is a little (a lot) of Clos Rougeard know-how. Charly can find some serenity up there, with the work done by his son Antoine and his son-in-law Sylvain. |
