Producer

  • Lise and Bertrand Jousset

    Lise and Bertrand tend their 25 small vine parcels by hand without use of chemicals. They limit yields with an aggressive pruning regimen and take extra care in the handling and selection of their fruit at harvest. The Domaine produces three versions of Montlouis, all vinified in neutral wood. Their wines are classic examples of the level of quality being achieved by a new generation of vignerons in this unheralded appellation. Organically grown grapes.

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  • » Article on Wine Terroirs (November 30, 2010)
    » LA Times Article on Petillant Naturel
  • rose
    Lise et Bertrand Jousset – Rose à lies
    2013
    50% Gamay, 50% Grolleau.
    Sand and silex on the surface, on top of a limestone base | Ecocertified Organic. Yields are 40 hl/ha | 40 year old vines | All grapes are hand harvested. No pumps are used in the winery, only gravity | The wine spends about 18 hours on the skins before pressing. Fermented with wild yeasts in 400 liter barrels that are 4-7 years old | Bottled in February after the harvest and disgorged in March. The only addition is a small amount of sulfur.
    Download the technical sheet (pdf).


  • exileblcpet
    Lise et Bertrand Jousset – Pétillant Naturel (VDF)
    2012
    100% Chenin Blanc.
    Primarily clay soil from plots in Saumur and Azay-le-Rideau| 20-50 yr old vines | Half of grapes fermented in 400 and 600L 2 to 10 year old barrels, half in cuve | Native yeasts | Bottled in June 2013; disgorged in January 2014 | Yield: 35 hl/ha
    Delicate, with characteristic Chenin apple and chalky notes. Fine bubbles and long finish
    Download the technical sheet (pdf).


  • exilerosepet
    Lise et Bertrand Jousset – Rosé Pétillant Naturel (VDF)
    2012
    100% Cabernet Franc.
    Clay and limestone soil from plots in Saint Nicolas de Bourgeuil| 20 yr old vines |Fermentation in 400L, 8 year old barrels | Native yeasts | Bottled in February 2013; disgorged in July 2013 | Yield: 40 hl/ha
    Fine bubbles and loads of red fruits – raspberry, currant and strawberry – on the palate. Refreshing and delicate.
    Download the technical sheet (pdf).


  • exileblanc
    Lise et Bertrand Jousset – Blanc (VDF)
    2012
    100% Chenin Blanc.
    Primarily schist soil from several plots, including Savennieres, Angers and Saumur | 20-70 yr old vines | Fermentation in 400 and 600L 2 to 8 year old barrels | Native yeasts | Bottled after 8 months | Yield: 35 hl/ha
    White peach and green apple on the nose. Fine and light with intense minerality that prolongs the mouthfeel and finish.
    Download the technical sheet (pdf).


  • vin-blanc-domaine-jousset-andouines-loire
    Lise et Bertrand Jousset – Les Audouines (Vin de Pays du Val de Loire)
    2012
    100% Chardonnay
    Silex, limestone and clay soil | 20 yr old vines | Fermentation in cuve | Native yeasts | Bottled after 6 months | Yield: 45 hl/ha
    Balanced with striking minerality. A full mouthfeel leads to citrus and smoke on the finish.
    Download the technical sheet (pdf).


  • lbjousset
    Lise et Bertrand Jousset – Montlouis Premier Rendez-Vous
    2012
    100% Chenin Blanc
    Sand and flint topsoil, limestone subsoil for their 40 year old vines. Clay and flint for the 70 year old vines| Native yeasts | Fermentation in 400 and 600L 1 to 3 year old barrels | Bottled after 12 months | Yield: 30hl/ha
    This wine maintains a razor sharp balance between fruit and acidity. It is rich yellow gold in color with notes of white nectarine, orange blossom and stunning minerality. Pair with black cod in miso sauce, grilled pork chop or aged goat cheese.
    Download the technical sheet (pdf).


  • sing2
    Lise et Bertrand Jousset – Singulier
    2012
    100% Chenin Blanc (60–80 year-old vines)
    From fruit in single vineyard Clos aux Renards| Limestone clay soil and subsoil | 60-80 yr old vines| Fermentation in 400 and 600l, 1 to 8 year old barrels | Native yeasts | Bottled after 12 months | Yield: 25 hl/ha
    A wine of complexity and power. Tension between mineral and texture are balanced by citrus, floral and white fruits, and a savory finish. The Singulier’s place is on the table. Open a few hours before serving.
    Download the technical sheet (pdf).