Volage - Rose Brut Sauvage Cremant De LoireNV
ROSE SPARKLING

Volage - Rose Brut Sauvage Cremant De Loire label

Producer
Blend 100% Cabernet Franc
Country France
Region Loire Valley
Appellation Cremant De Loire
UPC 0 088320004700

Reviews

Wine Advocate 90

The 12% alcohol NV Volage Cremant de Loire Rose Brut Sauvage is a pale pink colored single-vineyard sparkling wine that is entirely based on low-yielding (40 hectoliters per hectare) Cabernet Franc vines averaging 25 years old, planted on sandy silt and loam soils in St Lambert du Lattay in the Layon Valley south of Angers. The new release (L18171PA, disgorged in June 2018) opens with a Champagne-like, brioche-scented and slightly spicy bouquet of delicate strawberry, lime zest, underwood and floral aromas intermingled with fine yeasty notes from three years of bottle aging. The palate is simply delicious in its lush and round but delicate and filigreed, fascinatingly complex and elegant character. Dosed with three grams as Brut Sauvage, this is a persistent, well-structured rosé to be served as an aperitif and/or with dishes such as tuna tartar, shrimp, any fish but also chicken and even salads. The finish leaves a beautiful yeastiness and oxidative kiss. Beautiful! Tasted in May 2019.

by SR, Wine Advocate , 2019

Technical Details

Estate

The brainchild of François-Xavier Chaillou, a wine executive based in the US for more than 25 years and specialized in high end and luxury wines. Volage is a single Domaine Crémant, produced at Domaine du Landreau in Val du Layon. Nestled in the Loire Valley, one of the most celebrated winemaking regions in France, the property boasts some of the best grapes in the region thanks to careful management and sustainable practices. The vineyard features mature Cabernet Franc vines that have produced exceptional grapes for many years.

Vinification

At the winery, the grapes are pressed immediately after harvest with short skin contact to preserve fruity freshness, and a bright, light color. Fermentation begins with selected yeast strains in stainless steel thermoregulated tanks. Second fermentation occurs in the bottle, and the only filtration technique used is disgorgement of the bottles. Total sulfur at bottling is 32mg. The wine is aged in bottle on the lees for 3 years to achieve yeasty complexity. After disgorgement, there is a dosage of 3g/liter, classifying this wine as a "Brut Sauvage." After disgorgement, the wine ages for 6 more months in bottle before being released.