2017 Clos du Gaimont Vouvray Sec SKU #1407556

Price: $15.99

W&S 93
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Professional Reviews

K&L Notes

Francois Chainier has a long familial background in winemaking, originally hailing from Bordeaux. In 1997, Francois purchased this parcel of Clos du Gaimont which lies in the famed Clos de Nouys, one of Vouvray's most prestigious vineyards. The average age of the vines is 35 years, planted in the chalky-clay soil that makes Vouvray wines so special. The vines are farmed sustainably and the grapes all hand-harvested. The wine spends 18 months aging in primarily used oak barrels in the caves carved deeply beneath the vines. Fresh flavors of green apple, citrus rind, and acacia flowers abound with notes of quince and lemon peel on the palate. It is a wonderful expression suitable for pairing with seafood and poultry dishes.

Staff Reviews

  • Cameron Hoppas
    By: Cameron Hoppas
    5/6/2019
    K&L Staff Member
    Wow! What a zinger. This tightly wound Chenin packs a punch. Limey citrus wrapped around a mineral core with lip smacking acidity, this wine really impressed me after several hours to open up. When I first tasted it at fridge temp it was tight and tangy, but with a little warmth and time it opened up beautifully. I can't wait to see how this wine ages.
  • Kaj Stromer
    By: Kaj Stromer
    3/27/2019
    K&L Staff Member
    The Clos du Gaimont Vouvray strikes me as the perfect seasonal transition wine as we move from winter to spring. There’s enough stuffing here to stand up to more cold weather fare but it has enough zip and weight to pair with spring cuisine. This is 100% pure Chenin Blanc harvested from 35 year-old vines planted in a hallowed piece of land. The pedigree of the wine comes through in spades. Fresh green apple, citrus, and spice are all nicely packed into one mid-weight streamlined package. This is a very delicious and versatile wine. I highly recommend it.
  • Keith Mabry
    By: Keith Mabry
    3/27/2019
    K&L Staff Member
    Vouvray is one of those regions that kind of gets overlooked quite a bit. The fear of sweeter styles sometimes scares off new customers. I absolutely love the wines though, in all the ranges of sweetness. They have a fierce sense of place with the slightly sweeter styles having breadth and weight and the Sec (or dry) styles having gorgeous cut and minerality. The Gaimont leans on the sharp as a razor side of dry. On the frame there is viscosity but it builds into a crescendo of Pippin apples, Anjou pears and chalky minerals finishing with vibrant but not obtrusive acidity. Focused like a laser beam, this Gaimont will perfectly slice through any richer dishes but will evolve gracefully for a few years in the cellar as the complexity builds.

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