Loire Valley
Domaine Eric Morgat, Savennières
For the past decade, the young, handsome Eric Morgat has quietly been producing some of the Loire Valley’s most interesting and complex Chenin Blancs.
In the past few years, Eric has added parcels to his domaine, including a little over an acre in the cru Roche aux Moines, and a plot right across the road from his family’s former estate, Château de Breuil in Côteaux du Layon. Though his vineyards are scattered, they are all within a short drive of his 12-acre walled base of operations called Clos Ferrard between Savennières and Possonières. This site, situated on a gentle slope overlooking a bend in the Loire, has not been under vine since the ‘70s, but Eric plans to bring it back to life with a full replant in the next year.
Though he has not sought certification, Eric’s viticultural practices are organic and he continues to explore the benefits of biodynamic vine culture. Every vineyard decision is based on attaining the highest quality possible in a given vintage. He severely limits yields, picks by hand and makes a strict selection during harvest despite the economic consequences of reducing production. Quite different from the Chenins of Vouvray and Montlouis grown on limestone chalk, Eric’s Savennières, grown on schist soils, can rival great white Burgundies in richness, complexity and ageability.
Domaine Facts
| Vines & Wines: | Only 11.1 acres currently under vine Savennières L’Enclos – 100% Chenin (8.6 acres including Roche aux Moines parcel) Côteaux du Layon – 100% Chenin (2.5 acres) |
| Soil: | Slatey schist with sandy topsoils in Savennières parcels Côteaux du Layon parcel on volcanic rock base |
| Harvest: | Manual harvest using small bins with strict selection in the vineyard |
| Yields: | 30 hectoliters/hectare on average (only 25 hl/ha in ’06 vintage) |
| Vinification & Elevage: |
Fermentation takes place in French oak barriques with no more than 20% new wood. Percentage of wine that undergoes secondary malo-lactic fermentation depends on the acid and pH levels of the vintage. After malo-lactic, the wine is racked and goes back into 400 liter barrels for 18 months. Lightly filtered before bottling |
| Annual Production: | 14,400 bottles / 1200 cases (2006 vintage) |