DOMAINE DE MONTCY (Cheverny, France)
Domaine de Montcy was born from the agricultural background of Laura Semeria, who grew up in Italy amidst the olive groves, as a third generation olive oil producer. After moving with her husband to France (his native turf), relocating their jobs with Nestle foods, she dreamt of finding her own place to plant herself among the local crop: grapes. Land developed for her new venture was too expensive in Italy, at the time. In the far corner of the Loire, however, she discovered the "Porte Dorée", about 4km shy of Cheverny. Here she was offered nearly 20ha of vines, some still bearing fruit after 100yrs! Sale complete, she became the new parent to indigenous varietals, very different from her home Italian vinifera. Pinot Noir, Gamay, Malbec (Côt), Sauvignon Blanc, Chardonnay and the rare but praised Romorantin was now hers to nurture. She began her task by converting the farming to 'lutte raisonée' with a lean to biodynamics. Since 2005, Laura has begun to learn from her vines, coaxing pure, expressive fruits while vying for more evidence of minerality from her sandy-limestone soils. Her young agro-assistant, in the domaine's (modernly equipped, excessively clean) cellar also helps, pushing, with careful risk, to make her wines attain a higher breed and concentration. Native yeasts are exclusively used and temperatures are kept low to insure freshness remains inherent in the wine. With her 40th anniversary cuvee, she did dabble with the use of oak. Perhaps, that is a lesson yet to reveal itself worthy but, her creative energy and search for the potential of her new home is apparent. Laura is still excited by her move. She lives with her 2 beautiful daughters in an ancient residence only a few meters away from her vines. It was these vines of Cheverny that once attracted her away from Italy. Now, with her ceaseless energy, she may find she attracts newcomers herself.
Cheverny Blanc 2007

85% Sauvignon Blanc 15% Chardonnay hand harvested and carefully selected before a pressing (4hrs) into steel vats. Vinified separately with natural yeasts (1-12wks). Pumped to rest on the lees for 6mos in steel again. Bottled with minimal SO2