Guiberteau Saumur Blanc Clos Des Carmes 2021

Name: Guiberteau Saumur Blanc Clos Des Carmes 2021
Brand: Veritas [VER]
SKU: SF-1-VER--050426-31
Price: 134.99 USD
Availability: InStock

$134⁹⁹

Romain Guiberteau, trained at the iconic Clos Rougeard, is arguably the leading Chenin Blanc producer in Saumur. The Clos des Carmes is one of three historic clos on the hill of Brezé classified as a great Saumur cru by Curnonsky (Maurice Edmond Sailland). Romain's grandfather bought this 2.6-hectare south-facing parcel in 1955. Organic, ambient-yeast fermented and aged 18-24 months on the lees in barrel (some new), then rested in steel before a six-month bottle age, this is the serious end of the Guiberteau range. The 2021 is dense, mineral and built to age. Drink it now with great food or cellar it for a decade.

Shipping

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Provenance Assured: All wines are maintained in climate-controlled conditions at our shop until the moment of dispatch.

Returns & Exchanges

We stand behind every bottle we sell.

If the wine is less than 10 years old and it is corked, you may return it to us for a full refund or exchange within 60 days of purchase. You must show us proof of purchase. We understand that you may not live near a shop and that it is difficult to ship open bottles of wine to us, so if there's any problem feel free to Contact Us and we'll work it out.
For wines older than 10 years, the consumer bears the risk of a faulty cork, but we accept returns of older bottles if the wine is faulty as a result of improper storage. Please come by the store or Contact Us if there is a problem.
We may, at our discretion and to the extent permitted by law, accept returns of unopened wines within 30 days of purchase if they were properly stored by the purchaser, subject to a 15% re-stocking fee.

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More about Guiberteau

Romain Guiberteau is one of those producers that provokes the big question: What matters more, winemaking or terroir?

You see, Guiberteau has both, and in a big way. He is part of the New Loire movement, and may in fact be considered its leading star. Like several of the movement's stars, he learned to make wine at Clos Rougeard. It was with Dani Foucault that he first produced 5,000 bottles of red wine after dropping out of law school.

Since then, he has moved to organic production, reduced or eliminated new oak, and just generally intervened less and less in the winemaking process. Less winemaking does not mean less skill; to the contrary, you need precision and plenty of good intuition to guide grapes into bottles of wine that successfully transmit terroir with fewer touches.

And what terroir! Locals have long known that the hill of Brézé is special, and there was a time when bottles of "Chenin de Brézé" were in royal wine cellars across Europe — the 100-point accolade of the 18th century. Americans started to catch on when they encountered Rougeard's Brézé bottling — the only white wine they make and a very rare bird. But it is Guiberteau's bottlings that have really shown us the site's great potential and the incredibly chiseled, assertive minerality that it conveys thanks to its intensely chalk-limestone soils and Mosel-like slopes.

So maybe the answer to the question: the greatest wines in the world need both terroir and the winemaking wherewithal to let that terroir shine.