Hervé Villemade has been working his family's vines in Cellettes since taking over from his father in 1995. Today, the estate represents about 22 hectares of organically farmed fruit within the Cheverny and Cour-Cheverny AOCs. Hervé makes seriously soulful wines, with minimal or zero SO2. Our tasting with him in Angers last winter was fantastic and one of the standouts was this vibrant new cuvée of Orbois (Menu Pineau) made from 50 year old vines on clay and flint. 2/3 direct press, fermented and aged on the lees in 20hl concrete eggs, 1/3 macerated for 15-20 days, fermented and aged on the lees in a small concrete egg. The wine shows a bright gold/bronze color and aromas of lemon zest, almond, caramel, honeysuckle, dried pear and apricot. The palate is dense and round but with bright acidity, with ripe peach, citrus peel, stone, apricot and candied citrus with fabulous length. This distictive Menu Pineau will accompany a full-flavored ceviche. fish and chicken in sauce and goat cheeses, or just sip on its own. Lovey wine! David Lillie
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