Clos Rougeard Les Poyeux Saumur-Champigny 2016

Clos Rougeard Les Poyeux Saumur-Champigny 2016

Their rustic cellars are a labyrinth of tunnels cut into the tuffeau below their home and house a fantastic collection of old vintages—many of which are well over half a century old and still drinking marvelously well. Most importantly, the cellars offer a steady temperature control which facilitates the long élévages.

The reds ferment on their native yeasts in open-topped cement vats for anywhere between four to six weeks. The must goes through daily punch-downs (sometimes by foot) and pump-overs to achieve optimal extraction of color, tannin and aromas. Malolactic fermentation occurs in barrels.

The wines are aged from 18-24 months in oak, bottled unfined and unfiltered and rest for yet another year in bottle before their release. The Foucaults never bottle their vin de presse, but sell it off instead, which gives these wines a Burgundian texture and aromatic profile, even in a leaner vintage, without any astringency that you would normally get from Cabernet Franc from the Loire.

While intense and unabashedly tannic in their youth, the structure of the wines at Clos Rougeard allows them to go the distance, which Nadi and Charly enthusiastically cellar for future generations to enjoy.

Reviews

Vinous – “There’s a gorgeous nectarine-like character that runs through Les Poyeux when young and the 2016 is no different. It’s silky and seductive in a non-opulent way. Finesse is a word that crops up repeatedly when I tasted this wine: finesse of fragrance – this is delightfully perfumed, pure and precise; finesse of tannins with their fine chalky texture. It is long, scented and charming, thus it could be approached now if you wished but it has a medium to long life ahead.” (95 Pts)

Decanter – “The 2016 Clos Rougeard Les Poyeux has lovely smoky aromas infused with liquorice, expressing the nicely integrated oak. Raspberry fruit dominates the juicy palate, which is structured by polished tannins and sustained by a fresh, floral finish. Aeration may be required to dissipate some reductive notes, including a pleasant bitterness.” (94 Pts)