Located near the small town of Richelieu, in the most Southern part of the AOC Touraine (as a matter of fact, the village is separated from the main AOC), the town was renowned in the 1600s (During Cardinal Richelieu's heyday in the 1630s, the town did indeed supply his court with wine) but phylloxera wiped out production in the late 19th century.
The Plouzeau family acquired the estate in 1973, replanted vines, Pascale and Francois took over in 1985 and fully converted the now 50 acres to biodynamic farming. They are certified AB.
Francois likes to pick ripe and often harvests (by hand) in October and has the lightest touch with Sulphur. His terroir is mostly clay and limestone terroirs mixed with sandy soils and rocks. Francois likes to pick ripe and often harvest in October and has the lightest touch with Sulphur. The unique labels produced by local artists that reflect the naming of the wine.
Cendrillon is usually a blend of 80% Sauvignon Blanc, (10% of which is aged in older, almost neutral, oak barrels and the rest is in tanks) blended with 20% Chardonnay. There is also extensive work on lees and you end up with a lengthy, zesty, nervous wine.
Marquis de C 2014
While the wine was always a blend in previous vintages, the 2014 is all Chardonnay and it’s the best Marquis de C I have tasted from Garrelière. All tanks. Very, very small vintage.
Francois usually makes 40 Hl, but only produced 10 in 2014. A very, focused, intensely mineral wine.
Richer and less tannic than usual in this vintage. The 100% Cab Franc comes from old vines. It's soft and elegant.
Gamay sans Tralala (“No Bullshit Gamay”)
Gotta love that name... Carbonic maceration for 3-4 weeks. Lots of rain of rain in 2014 so Francois bled the tanks to add intensity. Only natural yeasts are used to ferment this wine which is fresh, alive and way too drinkable. A seriously “glou glou” Gamay that would be perfect with cold cuts.
Petillant Natural. A blend of 50% Cabernet Franc 50% Chenin Blanc made with no Sulphur. Francois adds a touch of reserve wine to add « a little bit of memory ».