Les Chapaudaises is a 1 hectare vineyard in the commune of Bizay, just two kilometers south of Brézé. The topsoil (40cm) is composed of loam, sand and clay, with the tuffeau (soft limestone) bedrock just underneath.
Considering the shallow top-soil, Brendan says that generally the vines have a much harder time growing and therefore the clusters are much smaller and more concentrated. This is the first vineyard that Brendan picks, even before any of the Domaine Guiberteau vineyards in order to preserve high acidity. Usually the pH that ranges from 3.0 - 3.10.
Everything is pressed whole cluster and alcoholic fermentation takes place in stainless steel and is kept to under one month. Of course, only indigenous yeasts are allowed. Once alcoholic fermentation is over, the wine is racked and then put into barrel at Brendan’s house in Chacé for roughly 12 months. He racks the wine to make room in the barrels for the upcoming vintage and then allows the wine to age in stainless steel for the remaining 6 months.
-Grand Cru Selections