01 · Eye
Eye
Amber color, bright
2023
At the Top of One's Voice — Grolleau Gris
Vintage 2023
Lemon
Peach
Pear
Floral
Almond
Grolleau Gris, a rare Loire grape variety, is vinified here with skin contact. Certified biodynamic vines on clay-limestone soils.
Grape variety
Grolleau Gris 100%
Type
Orange wine
Appellation
Wine of France
Color
Rouge cerise
Alcohol
12.5 %
Tasting & Serving
Body
Low
Sweetness
Low
Tannin
Low
Acidity
Medium-high
Alcohol
12.5% ABV
8-10°C
Serving
Rouge cerise
Glass type
No
Decant
2-3 years
Cellar
I.
A plot of Grolleau Gris, a rare grape typical of the Saumur area. Vinified at the estate with skin maceration, this variety produces a singular orange wine, amber and textured. A rare, signature expression of the estate.
Vue drone
Au cep
In the cellar
II.
Vinification
Manual harvest. Several days of skin maceration to extract color, aromas, and a textured framework. Gentle pressing. Spontaneous fermentation. Bottled without fining or filtration.
Eye, nose, palate
III.
Tasting
02 · Nose
Nose
Singular nose of orange peel, quince, black tea, and a touch of sweet spices.
03 · Palate
Palate
Broad, textured, slightly tannic on the palate.
04 · Finish
Finish
A fresh, saline finish – a cuvée for the curious.
At the table
IV.
Serving tips
Temperature
8-10°C
Take out of the fridge 30 min before serving
Decant
No
Aeration and aroma release
Cellaring
2-3
Cool, stable cellar, bottle lying down
V.
Winemaker's note
An experiment that became a cuvée in its own right. Vinifying Grolleau Gris with skin maceration was a gamble. The result—this amber hue, this surprising texture, this saline finish—convinced me. It's probably my most singular cuvée.
Signed
Guillaume Reynouard
At the table
VI.
Food & wine pairings
World cuisine
Spicy Asian dishes
Thai curry, Indian dishes, gentle spices — the wine's freshness balances the heat.
Cheese
Aged washed-rind cheeses
Munster, Époisses, Maroilles — bold cheeses for characterful wines.
Charcuterie
Fine charcuterie
Vendée ham, rillettes, pâté en croûte — the quintessential Loire aperitif.
See recipe
Vegetables
Autumn vegetarian dishes
Roasted squash, mushrooms, lentils, cabbage — seasonal cooking.
Aperitif
Tapas and aperitif board
Olives, cheeses, charcuterie, tapenade — sharing before the meal.
World cuisine
Sushi and sashimi
Precise Japanese cuisine, top-quality raw fish, vinegared rice.
Production
A precious cuvée
2023
Vintage
2.8k
Bottles produced
100%
Certified biodynamic
