Domaine Paul Gosseaume

Lionel Gosseaume grew up in his family’s vineyard, but spent most of his young adult life pursuing other projects. In 2007 the call of the vines proved too strong and he returned home and acquired his own 22 acres vineyard from his father’s friend, Jean-Claude. Jean-Claude lived for his vines and he still works in the vineyard today with Lionel passing on knowledge learnt in a lifetime of winemaking. To make lovely wine, you naturally have to manage the winemaking process, but first you need to know every acre of your vineyard so you can grow wonderful grapes.

The vineyard is located in the Loire Valley, halfway between the famous Châteaux of Chambord and Chenonceaux, at the border of the AOC Touraine and Cheverny. These soils are known locally as “Sables de Sologne”. As Lionel explains, “Sologne” is a small and historic region of France right at the border of Cheverny and Touraine and my estate is located at the frontier of these two historic regions of France.”

The soils of “Sologne” are very poor (not very fertile), mainly composed of sands and clay mixed together. It’s the country of the goats and the vines and it explains why these white wines are nice with goat cheeses. The estate is partly composed of old vines, with an average age of 25 years. The clay and silt soils are well suited to the production of light, fruity wines with a distinct minerality and finesse.

The vineyard is planted mainly with Sauvignon Blanc (75% of the vines) and with the fruity red Gamay (20%). But it also includes two very rare white varieties: Mesliers Saint François and Menu-Pineau, which had almost disappeared from France.

PHILOSOPHY

 

Lionel has focused his attention on growing fresh, lively Sauvignon Blanc, deeply rooted in the sand, clay, and limestone plains of northeastern Loire valley.

He introduced sustainable farming practices into the vineyards, as well as temperature-controlled equipment to the winery.

 

Mechanical harvest is done in the morning and grapes are pressed after a short skin maceration lasting for about two days.

The alcoholic fermentation takes place over 12 days in temperature-controlled stainless steel tanks and the wine is then kept at 12 degrees Celsius on its fine lees for about four months until bottling.

About 1,800 cases are produced yearly.