With a winemaking tradition dating back to the 7th century, Reuilly’s first vines were tended by the monks of King Dagobert’s Royal Abbey. Denis Jamain’s grandfather has maintained vines on the Domaine’s property since the end of World War II. During the 1980s, when the vineyards at Reuilly under went a Renaissance, Jamain’s parcel was replanted to vines that were better suited to the terroir. Since that time the holdings of the domaine have grown to the current 15 ha (36.75 acres), planted to Sauvignon Blanc (10ha/ 24.5a), Pinot Noir (4ha/ 9.8a) and Pinot Gris (1ha/ 2.45a). In the vineyards only light, organic fertilization is used. The harvested grapes are completely destemmed and pressed in a low pressure, continuous bladder press. Must flows by gravity out of the press and is then cooled to ease settling. The temperature controlled alcoholic fermentation generally lasts three weeks after which the wine is then aged on fine lees for five months in stainless steel vats. The Sauvignon does not undergo malolactic fermentation.
Denis Jamain farms a total of seventeen hectares in the heart of the appellation, with eleven planted to Sauvignon Blanc, four planted to Pinot Noir, and two planted to Pinot Gris, which makes his superb and distinctive Reuilly rosé.
The soils here are rich, resting on the prized Kimmeridgian limestone, a geological chain that connects the Loire Valley with Chablis in Burgundy. Denis has been practicing sustainable agriculture for many years and has recently started the conversion process for organic certification. Though he uses both stainless steel tanks and oak, Denis is very proud to be able to select special oaks from his grandfather’s forest to make his barrels. This is the concept of “local” in its purest form.
23 year old vines on average; transitioning to organic; hand harvested; 11 HA planted
Clay, Kimmeridgian Limestone
All stainless; cold fermentations