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Fill out your info and we will notify you when the 2016 Vouvray “La Cuvée des Fondraux” Champalou is back in stock or when a new vintage becomes available.


2016 Vouvray “La Cuvée des Fondraux”

Champalou

2016 Vouvray “La Cuvée des Fondraux” Champalou - Kermit Lynch Wine Merchant
At the end of a long, draining day, you deserve to relax with a glass of this silky nectar, full of lovely notes of pear, melon, and pineapple. Les Fondraux is elegant and forthcoming, just like the Champalou family, who put all their craftsmanship into making it. Slightly off-dry and very aromatic, it will partner up nicely with spicy Thai food. If you want to stay more traditional, try it with dry goat cheese, or even some bleu, as the wine will balance with the saltiness of the cheese.

Julia Issleib

Vintage: 2016
Bottle Size: 750mL
Blend: Chenin Blanc
Appellation: Vouvray
Country: France
Region: Loire
Producer: Champalou
Winemaker: Catherine & Didier Champalou
Vineyard: 45 years average, 4 ha
Soil: Clay, Limestone, Flint
Farming: Sustainable
Alcohol: 12.5%

More from this Producer or Region

About Loire

The defining feature of the Loire Valley, not surprisingly, is the Loire River. As the longest river in France, spanning more than 600 miles, this river connects seemingly disparate wine regions. Why else would Sancerre, with its Kimmeridgian limestone terroir be connected to Muscadet, an appellation that is 250 miles away?

Secondary in relevance to the historical, climatic, environmental, and cultural importance of the river are the wines and châteaux of the Jardin de la France. The kings and nobility of France built many hundreds of châteaux in the Loire but wine preceded the arrival of the noblesse and has since out-lived them as well.

Diversity abounds in the Loire. The aforementioned Kimmderidgian limestone of Sancerre is also found in Chablis. Chinon, Bourgueil, and Saumur boast the presence of tuffeau, a type of limestone unique to the Loire that has a yellowish tinge and a chalky texture. Savennières has schist, while Muscadet has volcanic, granite, and serpentinite based soils. In addition to geologic diversity, many, grape varieties are grown there too: Cabernet Franc, Chenin Blanc, Sauvignon Blanc, and Melon de Bourgogne are most prevalent, but (to name a few) Pinot Gris, Grolleau, Pinot Noir, Pineau d’Aunis, and Folle Blanche are also planted. These myriad of viticultural influences leads to the high quality production of every type of wine: red, white, rosé, sparkling, and dessert.

Like the Rhône and Provence, some of Kermit’s first imports came from the Loire, most notably the wines of Charles Joguet and Château d’Epiré—two producers who are featured in Kermit’s book Adventures on the Wine Route and with whom we still work today.

More from Loire or France

2016 Saumur Champigny “La Marginale”

Thierry Germain  France  |  Loire  |  Saumur-Champigny

$55.00

2014 Chinon “Les Varennes du Grand Clos”

Charles Joguet  France  |  Loire  |  Chinon

$37.00

2012 Bourgueil “Les Perrières”

Catherine & Pierre Breton  France  |  Loire  |  Bourgueil

$49.00

2015 Chinon “Cuvée Terroir”

Charles Joguet  France  |  Loire  |  Chinon

$22.00

NV Vouvray Brut

Champalou  France  |  Loire  |  Vouvray

$25.00

2011 Saumur-Champigny “La Marginale”

Domaine des Roches Neuves  France  |  Loire  |  Saumur-Champigny

$55.00

2016 Saumur-Champigny “Franc de Pied”

Thierry Germain  France  |  Loire  |  Saumur Champigny

$60.00

2014 Chinon “Clos de la Dioterie” MAGNUM

Charles Joguet  France  |  Loire  |  Chinon

$128.00

2013 Bourgeuil “Cuvée Beauvais”

Domaine de la Chanteleuserie  France  |  Loire  |  Bourgueil

$18.00

2017 Coteaux du Loir Rouge “Cuvée du Rosier”

Pascal Janvier  France  |  Loire  |  Coteaux du Loir

$20.00

2013 Saumur Blanc “Clos de L’Écotard”

Thierry Germain  France  |  Loire  |  Saumur

$40.00

2012 Saumur Blanc “Clos de L’Écotard”

Thierry Germain  France  |  Loire  |  Saumur

$40.00

For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.

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