Vincent Hayer, winemaker and manager, has watched over the destiny of Domaine de Montcy and its vineyards since 2003. Supported by the Chevrier family, he is the guarantor of the quality and authenticity of the wines from the Loire estate in Cheverny.
Formed in the 1990s from vineyards that belonged to Château de Troussay, Domaine de Montcy now has about thirty hectares spread over four main plots in the communes of Cheverny, Cormeray, Chitenay and Celettes.
Included in full in the Cheverny and Cour-Cheverny AOC, the estate’s grape varieties are balanced in red (Pinot Noir, Gamay, Malbec) and white (Sauvignon, Chardonnay, Romorantin), with a heritage of old Sauvignon vines planted on the famous “Clos des Cendres”. The estate has been certified organic since 2012 and biodynamic (Demeter) since 2015. Domaine de Montcy’s goal is to work with respect for the living and to put their expertise at the service of nature to produce healthy and natural wines.
|Winemaker||Vincent Hayer; Laura Semeria (until 2020)|
|Annual Production||4,000 9L cases|
|Farming (Sustainable, organic, biodynamic)||Organic & biodynamic|
The vines on the estate are 5-40+ years old with some parcels from 60 to 80 years old. The soil is argilo-silicieux (clay and sand). When the estate was founded it was already being farmed “agriculture raisonnée” (or sustainable agriculture). Vincent Hayer tended the vineyards and guided the domaine to becoming an organically and biodynamically farmed estate. The cellar is equipped with state of the art vinification tools allowing minimal intervention to craft more authentic wines. Rigorous parcel selections are practiced in the vineyard, mostly hand harvesting, picking grapes when they are phenolicly ripe, and ferments using naturally occurring yeast.
In the appellation of Cheverny white wines are composed of Sauvignon Blanc grapes, at a proportion of 60–80%, blended with Arbois, Chardonnay or Pineau Blanc de la Loire grapes. A small proportion is made into sparkling wine. The red wines are composed of Gamay grapes, at a proportion of 40–65%, blended with Pinot Noir grapes. Cabernet Franc and Côt (Malbec) can be used to make up to 15% of the wine. Pineau d’Aunis is added to these grape varieties when making rosés.
Cour-Cheverny is a miniscule 48 hectare appellation. The Romorantin grape, grown in the Loire Valley since the sixteenth century, is the sole grape of the appellation. It makes crisp, acidic, minerally white wines. Domaine de Montcy is one of only 11 producers of Cour-Cheverny.
|Wine||Blend||Vine Age||Soil Type||Vineyard Area ha or acres|
|Total = 72.5 acres / 30 ha|
|Cheverny Blanc||Sauvignon Blanc (80%), Chardonnay (20%)||20 years old||Clay, limestone & sand||4.97 acres|
|Cheverny Blanc Clos de Cendres||Sauvignon Blanc (50%), Chardonnay (50%)||80 years old||Sand, clay, limestone||2.25 acres|
|Cheverny Rouge||Gamay (60%), Pinot Noir (35%), Malbec (5%)||gamay 21 years old, PN 15 years old, côt 13 years old||Clay, limestone||8.01 acres|
|Cour-Cheverny||Romorantin 100 %||50 years old||Clay, limestone & sand||3 acres|