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Earl Paris-Simoneau,Viticulteurs Earl Paris-Simoneau, Viticulteurs Vignoble Familial depuis 1790 Touraine - Val de Loire Located in the heart of the Loire Chateaux, our family winery has been passed down through the generations since 1790. Today, Earl Paris-Simoneau cultivates a 57 hectares vineyard, planted mainly with Sauvignon blanc, Gamay, Cabernet franc, Chenin and classified AOC Touraine. Our wine growing is aiming to produce wines according to grape variety and also sparkling wines. We seek a harmonious combination of modernity and tradition giving wines which show the best aspects of this area... Winegrowers family since 1790 After the French Revolution our family re-gained one hectare of vines, located in Val de Loire, on the hills above the river Cher, at 5km from the renowned Chateau of Chenonceaux on the banks of the river Cher. Since then, the vineyard passed down through 8 generations, usually from daughter to son-in-law. Monsieur André Foissier (Mrs Annie Simoneau’s father) took over the management of 18 hectares (44.5 acres) of vines and 9 hectares of cereals at the age of 14, when his father was called up for service at the beginning of the Second World War. Antoine Simoneau, Mr Foissier’s son-in-law, took over the business in 1977. They continued the wine-making family tradition and extended the vineyard in this great wine-growing village. At that time the wine was made available exclusively through wine merchants, the main advantage was a guaranteed market for the whole production of each year. In 1991, in response to the decision to change the focus of the estate to retail sales rather than wholesale. Mrs Annie Simoneau joined her husband in the business. Her responsibility was to manage the retail side of the business, a change of direction. To achieve this new vision it was necessary to create a "public face" for the vineyard. Guided tours of the "cave" and an explanation of the wine-producing process in French and English are also available free of charge to interested customers. This method of sale has established a new relationship between producer and consumer based on exchange. This new direct focus has paid off and at the present time 50% of the production is sold to individual customers. The business has expanded and the exploitable area in 2017 covers no less than 57 hectares. Since 2013, we have turned a new page with Sebastien Paris and Carine Simoneau . Carine is in charge of the marketing and commercial development of the business and Sebastien in charge of the vineyard and wine-making. 40% of the production has been exported for seven years. "Earl Paris-Simoneau, Viticulteurs "is also about conviviality and a warm welcome. We gather with skill the friendly team, of both family and friends, always ready to give a hand in the organization of the great events : open-days, tastings, family harvests... Thestory will never end... The Vineyard Our cultivation is geared towards production of wine according to grape varieties. From the plot selection, the growing ; right Château de Chambord through to the bottling stage we use knowledge and expertise gained throughout more than 200 years. We balance the traditions of this age-old craft with modern techniques to produce the quality Château de Chaumont and consistency we are proud of. We carefully monitor each plot of land and observe the weather conditions to determine if there is a real threat of disease, only in these conditions are the wines treated. Château de Chenonceau To be assured of a high-quality crop of grapes, vines are partially de-budded. Some of the leaves are also pruned back to allow the a sun to ripen the fruit which has a beneficial result on the finished wine. At all stages of the making we monitor the production to guarantee traceability on the entirety of our vineyard. Our Sauvignon grapes are harvested at dusk or at daybreak as these are the best times to preserve all their distinct aromas. Characteristics: 57 producing hectares - 4 hectares of young vines 2 hectares are resting before being planted again. 6500 vine-plants per hectare 1,55 m between the rows and 1,05 m between each vine. Climate : Oceanic with continental influence Exposure : south-west exposed on the top of the hillside. Production : Touraine A.O.C., AOC Touraine Chenonceaux, Vin de pays and Vin de France. Sparkling white rosé and red Grape varieties, plots & soils Cabernet Franc : 17% Sauvignon : 32% Les Hauts Lieux : La prée vonette : Clay with flints. Limestone. Domaine de la Rablais : Gamay : 25 % Chalky clay soil. Domaine de la Rablais Le cotacier : Clay with flints. Sandy filtering soil. Grolleau : 6 % Chenin : 8 % Clos Guillon : Jarnac : Clay-sandy filtering. Clay with flints. Arbois : 2,6 % Côt : 8 % Clos des Allets : Clos des Allets : Clay-chalky. Clay-sandy. -Wines- Antoine Simoneau Domaine de la Rablais La Prée Vinette SauvignonSauvignon BBlanclanc cclassiquelassique ٻڿۊۊہڼۀڮ AOAOPP To Touraineuraine ° 100%100% Sauvignon Sauvignon ClayClay with with flints flints soil soil 12%12% AlcVol AlcVol - -50Hl/Ha. 50 hl/HA Elder flower AgedAged 22 years years Wine-makingWine-making process: process : ClassicClassic wine-making wine-making process, process, with with temperature temperature controlcontrol and and matured matured on on lees. lees. Fresh CharacterCharacter : : BrightBright yellow yellow inin colour, colour, revealing revealing on on the the nose nose citrus citrus fruits and very ripe fruit. Subtle and delicate on the ˀ˔˜˞˝ fruits and very ripe fruit. Subtle and delicate on the palate.palate. Food/wineFood/wine pairing pairing : : This wine will happily accompany seafood, grilled This wine will happily accompany seafood, grilled Elegant oror smoked smoked fish, fish, fish fish in ina saucea sauce as aswell well as as a roasta roast poultry.poultry. Character ServeServe chilled. chilled. Easy drinking Sauvignon Blanc Réserve AOP Touraine GGrillrill cchickenhiken *UDSHIUXLW 100% Sauvignon Clay-chalky soil Salmon 12% AlcVol - 50 hl/HA Aged 2 years FRQYLYLDOLW\ Wine-making process : 10% maceration with the skins and 90% traditional %ULJKW maceration. Temperature controlled and matured on lees. ¡£ Character : Pear Complex aromas of exotic fruits, citrus and white fruits. A large aromatic range, with great volume Seafood and richness. Food/wine pairing : &LWUXV This wine will go well with seafood, grilled fish or in sauce, as well roasted poultry. Delicate Serve chilled. Goat cheese Seaside inspiration Sauvignon blanc Salmon Vin de pays du Val de Loire Cuvée Saint Georges *UDSHIUXLW 100% Sauvignon Clay-chalky soil and sand filtering with limestone %ODFNFXUUDQW 12% AlcVol - 50 hl/HA Aged 2 years £ Wine-making process : 10% maceration with the skins and 90% traditional SEAFOOD maceration. Temperature controlled and matured on lees. &,7586 Character : Complex aromas of exotic fruits, citrus and white Aperitif fruits. A large aromatic range, with great volume and richness. Grilled chicken Food/wine pairing : Perfect drink for the aperitif. Passion Fruit Serve chilled. Apricot AOC Touraine Chenonceaux Blanc 3RZHUIXO 100% Sauvignon Complexity Clay with flints soils and filtering with limestone 12% AlcVol - 50 hl/HA Aged 5 years Aged Wine-making process : Traditional maceration with temperature controlled and matured on lees during 8 months. 6XVKLV Character : This wine is expressive, it developes some Pineapple fruity and floral aromas like pear, pineapple, Ananas hawthorn, and brioche. ¥ª© Food/wine pairing : This wine could be served with fish, white meat, ([RWLF goat cheeses, even with indian cooking. IRRG Serve chilled. Sweat Délice de Lucie Vin de France )UHVK 100% Chenin blanc 12% AlcVol - 50 hl/HA Sweetness Wine-making process : 10% maceration with the skins and 90% traditional maceration. Temperature controlled and matured An acidity touch on lees. Character : +RQH\ Smooth with an acidity touch. It’s a bouquet sweet VDXFH and refreshing. Food/wine pairing : To taste with an aperitif, sweet and sour dishes,or Foie gras sweet pies. Apple pie Serve chilled. Aged in acacia Acacia blanc barrel Vin de France ­ 100% Chenin 12% AlcVol - 50 hl/HA Aged 20 years ¡£ Wine-making process : 10% maceration with the skins and 90% traditional maceration. Temperature controlled and matured 7DMLQHVTagines on lees. Aged in acacia barrels during 18 months. Character : This speciality will surprise by its honey aroma, and bring out by its passing in acacia barrel. It’s an Goat cheese excellent keeping wine. and honey Food/wine pairing : salad Sweet wine with a clarity touch to appreciate with foie gras, tagines, and sweet and sour cooking. ၺၸ­¡£ Serve chilled. Rosé de Loire Strawberry AOP Rosé de Loire &KHUU\%%4 100% Gamay Clay with flints, and SUMMER chalky clay soil 12% AlcVol - 50 hl/HA ªª© Aged 2 years DELICATE Wine-making process : The wine-making process is very modern and takes Pasta places with temperature-controlled stainless steel vats. Salads Character : A dry rosé with an elegant and delicate nose, cherry 9(5<62)7 and strawberry aromas. This wine is very refreshing in the mouth. Food/wine pairing : Spices Cooked shellfish, Mediterranean dishes, mixed salads, pizza and sweet tarts. /LJKWUXE\ Serve chilled. Light Fleur de Lucie Macaroons Vin de France 90% Gamay 10% Cabernet franc Petit-four 12% AlcVol - 50 hl/HA Fruits Aged 2 years Cassis Wine-making process : The wine-making process is very modern and takes ½²ÇÀÆà place with temperature-controlled stainless steel vats. The grapes have been harvested later than grapes for Pleasure other wines because of the ripeness. Character : Very fruity, it’s a fresh and summery rosé demi sec. Cherry Its aromas give generosity to this wine. Food/wine pairing : 0HORQ Pleasurable with aperitif. To serve ideally with sweet and sour dishes or Asian cooking. To taste in first 6XPPHU course, with melon and country ham. JULOO Serve chilled. A Loire Valley touch Gamay Sunday roast Lamb 100% Gamay A clay chalky soil SALTY PIES 12% AlcVol - 55 hl/HA Aged 3 years 9HORXW\ Wine-making process : 6XEWLOLW\ A pre-fermentation maceration is done at low temperature for 48/60 hours.
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