Vincent Bergeron Certains l'aiment Sec 2021

Vincent Bergeron Certains l'aiment Sec 2021

Vincent Bergeron
$40.00

Grape: Chenin Blanc
Vintage: 2021
Type: Sparkling

This natural sparkling white wine is a pure varietal expression of chenin blanc produced by Vincent Bergeron in Montlouis-sur-Loire. The fruit is hand-harvested from a tiny two-point-six hectare biodynamic estate rooted in complex tuffeau limestone and flint soils. Spontaneous fermentation relies entirely on native wild yeasts, followed by full malolactic conversion and eighteen months of lees maturation. The liquid is bottled with absolutely zero dosage, fining, or filtration to protect its raw identity.

It pours a pale straw hue with delicate, fine bubbles and a complex, textural mouthfeel. The nose is crisp and alluring, releasing aromas of fresh citrus, pear, orchard flowers, and a leesy hint of cheese. A lightweight, bone-dry frame pairs green apple fruit with a sharp line of alpine acidity. Savory underscores of wet stones add an appealing depth across the clean mid-palate volume. It finishes with a tense, salty snap that demands another sip.

Vincent was born in 1978 with degrees in Art History, Literature and Agriculture. Based in Montlouis. 

His wines speak for themselves, and gently, as do his organic and biodynamic vineyards that are teeming with life. 

Vintage is important with Vincent’s wines. With his concession to nature and commitment to honor the season, sans maquillage, ni compromise, he sets his wines on a direct course, showcasing each season’s gifts and its challenges, allowing his wines to freely express the mark of their birth year. Warm vintages (2020) taste of a season’s richer fruits and softer palate while still being delicate and complex. Cold years (2021) are brighter, fresher, more tense.

Bergeron employs a traditional method for making this sparkling wine, known as méthode ancestrale. This involves bottling the wine before the first fermentation is complete, allowing the natural carbon dioxide to create the bubbles. The wine is then aged for several months in stainless steel tanks or barrels.

Spontaneous fermentation takes place in fiberglass vats. Following malolactic fermentation, the wines are hit with their first sulfite addition of 20mg/L for its eighteen-month bottle aging. No fining, no filtration, no dosage.