Domaine des Roches Neuves Saumur-Champigny "La Marginale" red 2022

PRESENTATION OF THE DOMAINE DES ROCHES NEUVES
+ ALL ITS OTHER WINES IN STOCK

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Domaine des Roches Neuves Saumur-Champigny "La Marginale" red 2022 :

RVF Guide to the Best Wines of France 2025 (August 2024) : 94/100. As usual, La Marginale reveals itself with a more solar sensation. Generous and enveloping, it retains its invigorating energy. It will evolve with flair over the next thirty years.

Robert Parker's Wine Advocate (Y. Castaing, June 2024) : 92+/100. Crafted from vines planted on clay-limestone soils, the 2022 Saumur Champigny La Marginale, matured for one year in 25-hectoliter foudres, reveals a delicate, deep bouquet of menthol, rose, peony and leaves. Medium-bodied, layered and textured, it has a vertical sensation with good depth and powdery tannins, concluding with a long, ethereal finish. More austere than the 2021, give it time to digest its élevage. DRINK DATE 2024-2040.

Technical sheet written by the domaine:

LOCATION : In the municipalities of Chacé and Varrains at the lieu-dit Les Poyeux.

GRAPE VARIETY : Cabernet Franc

TERRIOR AND VINEYARD WORK : Clay-limestone with a predominance of Turonian, south-facing slopes that warm up before others, allowing for beautiful ripeness. This cuvée can only come to light in great vintages, as we must find great balances.
Natural cover crop.
Soil work: plowing and tilling for better aeration.
Vineyard work: organic and biodynamic, Biodyvin label and Ecocert certification

VINIFICATION :
Manual harvest with sorting on the table upon arrival at the winery.
Yield: 35 hl / ha.
Fermentation of the wine in wooden vats with very light pump-overs just to wet the cap.
Followed by a maceration of 22 to 24 days depending on the type of wine we are seeking.
Malolactic fermentation in 25 hl round wooden vats from Stockinger.
Aging in 228-liter barrels of 2 and 3 wines as well as in oval foudres of 12 hl and round of 25 hl. The aging duration of La Marginale can vary from 18 to 24 months depending on the characteristics of the wine.

GASTRONOMIC PAIRINGS :
Apple blood sausage compression
“Thick pork chop” “Ibaïona” in a casserole with vegetable fricassée
Marinated lamb chops with Espelette pepper and garlic-soaked bread galette
Pigeon seared then cooked under hay from Aydes
Farm-raised squab stuffed with truffled potatoes and pig's feet
Oxtail stew
Herb-crusted rack of lamb
Rib of beef with choron sauce
Quails in confit, grandmother's potatoes
Spiced lacquered mallard
Roasted duckling with spiced honey