" We don't sell the wine without touching the vine "
Wine from Cave de Tain
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The Cave de Tain Estate
Cave de Tain was founded in 1933 by 100 winegrowers from the district of Tain l'Hermitage. Its first president Louis Gambert de Loche was a land owner and a great humanist, from whom the Cave de Tain purchased the Hermitage vineyards.
Today the Cave de Tain has 370 grower-members and a total vineyard area of 1,140 hectares, of which 1,000 hectares are A.O.C. wines. At the foot of the famous Hermitage hillside, the Cave de Tain produces and sells five appellation controlee wines:
- Hermitage
- Crozes-Hermitage
- St-Joseph
- Cornas
- St-Peray
The volume of these five wines vinified by the Cave de Tain represents almost half of the total volume of all northern Rhone AOC wines produced. The Cave also produces single varietal vins de pays wines from Syrah and Marsanne grapes grown on the outskirts of the appellation areas in the northern Rhone hills.
The Cave de Tain Vineyard
The wines of the Cave de Tain are recognized for their quality. The objective of the Cave is to provide wine lovers around the world with authentic wines which bear the full character of their individual " terroir ", bringing out the best through careful and non-intrusive vinification methods.
The winemakers supervise each stage of vinification, from grape reception, classified according to quality, right up to bottling. The cellar team makes every effort to respect the inherent characteristics of each vintage, to ensure a harmonious and natural finished product after vinification. In this highly traditional vineyard, successive generations have contributed to the growth and development of the winery by producing grapes of a quality they strive to constantly improve.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay.
The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.
The wine will be bottled 16 months after harvest. The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed for the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under clement skies.
Pairs well with seafood, shellfish.
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