Philippe Chevarin
Loire Valley
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Philippe Chevarin
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Ancenis
Loire Valley, France -
Organic
From 20 years as an audio engineer to working the land, Philippe Chevarin has surrounded himself with the best in the business, from recording artists to local vignerons. He spent two years working and studying under Jacques and Agnes Carroget of Domaine de la Paonnerie and in 2015 established his own domaine.
With a little over 5 ha in and around the village of Oudon, he is located in both the Muscadet Coteaux de la Loire and Coteaux d’Ancenis appellations, but intentionally de-classifies his wine to Vin de France.
Melon de Bourgogne and Gamay make up the majority under vine, with Gamay Teinturier, Cabernet Sauvignon, Cabernet Franc and Grolleau rounding out the remainder.
2021 was a disastrous vintage, successive frosts during the month of April wiped out 75% of Philippe’s fruit. But it was the year that also brought us Detour, wines produced from negoce fruit that now compliment the estate wines.
The grapes are hand harvested, fermentation is with indigenous yeasts and élevage occurs in tank and fiberglass only. Philippe avoids the use of sulphur, but he is not dogmatic about it and will add homeopathic doses if a cuvee requires it at bottling.
The Wines
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Varietal Melon de Bourgogne / Chardonnay
Colour WhiteEqual parts Melon de Bourgogne and Chardonnay slowly pressed and élevaged in fibre glass tank.
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Varietal Melon de Bourgogne
Colour White100% Melon de Bourgogne, from a blend of parcels. Two thirds directly pressed, the other third had a day maceration. The wine goes through malolactic fermentation and is élevaged in tank.
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Varietal Cabernet Franc
Colour RosèDirectly pressed Cabernet Franc, élevaged in tank for five months prior to bottling.
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Varietal Cabernet Franc / Cabernet Sauvignon
Colour Dark Rosé70% Cabernet Sauvignon, 30% Cabernet Franc, directly pressed with a small portion having just a few days maceration.
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Varietal Gamay
Colour Red100% Gamay. Negociant fruit off schist soils which was directly pressed then blended with estate Gamay that’s had 14 days maceration.
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Varietal Gamay / Grolleau
Colour Red80% Gamay from all the plots and 20% Grolleau. A portion of the Gamay was directly pressed, the majority de-stemmed, the two components put together for fermentation. The Grolleau was macerated separately, both varieties for 10 days, with blending occurring after pressing and before élevage.