Main image Click to view image in fullscreen Domaine Jousset

Domaine Jousset, Premier Rendez-vous 2023 Blanc

Appellation : Montlouis sur Loire

Stock available in stores

- Paris
- 8ème
3 in stock
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
Unavailable
135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
Unavailable
3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

In-store stock does not take into account availability at our warehouse.

Item available for click & collect within 6 working days. In case of emergency, please contact us.

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The product
In details

Flavouring
freshness, tenseness, minéralité
Elevage
barrels , 10 months
Grape Varieties
Chenin 100%
Tasting temperature
12 °C
Optimal consumption
best from 2026 to 2030
Service
open 2 hours before
Food & wine pairings
Tuna tartar, Comté, Cold meats

The producer

Domaine Jousset

Established in 2004 by Lise and Bertrand Jousset, Domaine Lise et Bertrand Jousset is a winery nestled in Montlouis-sur-Loire, at the heart of Touraine in the Loire Valley. Bertrand, a former military professional, and Lise, a sommelier in Paris, began their journey by leasing vineyards in 2003 before acquiring them in 2011. The core philosophy of Domaine Jousset is to produce "living wines." They strictly avoid the use of herbicides, chemical fertilizers, pesticides, and fungicides. In the cellar, their approach is natural and minimally interventionist, aiming to allow the wines to develop without the addition of oenological products. Sulfur is used sparingly and only when absolutely necessary. The Domaine Lise et Bertrand Jousset spans 11 hectares, divided into 27 distinct plots. The vines range in age from 5 to 130 years, with a significant proportion of old vines, and some plots even feature "franc de pieds" (ungrafted) vines. The average yield is approximately 30 hectoliters per hectare. The soils are predominantly clay-limestone and flinty sand, resting on a limestone bedrock of tuffeau. The estate has been certified organic since 2008. Over six years, they progressively integrated biodynamic principles, utilizing biodynamic preparations and adhering to the lunar calendar. They prioritize the use of natural products such as sulfur, copper, and organic manure, while fertilizers, weed killers, and pesticides are strictly prohibited. Bertrand and Lise's winemaking philosophy centers on allowing the wines to "make themselves naturally." They believe that 95% of a wine's quality comes from the vineyard. Fermentations are carried out with indigenous yeasts, and the addition of exogenous yeasts, chaptalization, acidification, or enzymes is forbidden. In the cellar, winemaking is done parcel by parcel to preserve the unique identity of each terroir. Wines are transferred by gravity using a three-level system, minimizing mechanical manipulation. Pressing is slow and gentle. Aging occurs slowly in barrels of various sizes (225, 400, 600 liters) and ages (from new to 10 wines old), with a maximum of 10% new wood. This approach prevents the wines from being "marked" by the oak and promotes harmonious maturation. Bubulle is a Chenin Pétillant Naturel, made using the ancestral method with no sulfur or dosage. The flagship cuvée, Premier Rendez-vous, is a dry Chenin Blanc sourced from eight plots with clay-limestone and flinty sand soils. Premier Rendez-vous Version Longue undergoes an additional 12 months of aging in tank and is unfiltered. Le Montlouis Clos aux Renards comes from old vines aged 60 to 100 years. Vineyard work is done manually and with horses, resulting in very low yields (20 HL/ha), and the wine is aged in 400 to 600-liter barrels.

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