1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524


Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Touraine Blanc
Clos de la Plante Martin
Chenin Blanc Planted in 1994 to 1999 Limestone, Clay 3 ha
Touraine Moelleux
Clos de la Plante Martin
Chenin Blanc Planted in 1994 to 1999 Limestone, Clay 3 ha
Chinon Rosé
Cabernet Franc 30 years average Siliceous alluvial sand 10.52 ha
Chinon "Cuvée Terroir"
Cabernet Franc 30 years average Siliceous alluvial sand 10.52 ha
Chinon "Les Petites Roches"
Cabernet Franc 35 years average Sliceous alluvial sand, Limestone 11.73 ha
Chinon "Cuvée de la Cure"
Cabernet Franc 35 years average Gravel, Clay 2.02 ha
Les Charmes
Cabernet Franc 35 - 40 years Limestone, Clay 6 ha
Les Varennes du Grand Clos
Cabernet Franc Planted in 1962 to 1976 Siliceous chalk & clay 4.61 ha
Clos du Chêne Vert
Cabernet Franc 35 years Sliceous chalk & clay 2.02 ha
Clos de la Dioterie
Cabernet Franc Planted in 1930 to 1940 White Limestone, Clay 2.22 ha
* "ha" = hectares; one hectare equals roughly two and a half acres


• Grapes are sustainably farmed

• All parcels are harvested and vinified separately

• All red grapes are de-stemmed

Touraine Blanc & Touraine Moelleux Clos de la Plante Martin :

• Vineyard is situated on the left bank of the Vienne River, on the edge of A.O.C. Chinon, a clay and limestone soil that is ideal for growing Chenin Blanc

• Incredibly low yields of 20-30 hl/ha, sometimes even less

• Grapes are harvested in several passages, according to the maturity of the grapes

• Grapes are pressed gently by pneumatic press

• Must is racked to ferment in 225-L barrels, only 1/3 of which are new

• Slow, cold fermentations to reveal the aromas and structure of the Chenin Blanc

• Regular stirring of fine lees

• Fermentation lasts for approximately three months

• Wines age for 4-6 months after fermentation

• Wines are assembled in stainless steel, where they rest until bottling

Chinon Rosé “Charles Joguet” :

• Juice is obtained by saignée, with attention paid to gentle extraction

• Long, slow fermentations at cooler temperatures in stainless steel

• The wine does not undergo malolactic fermentation – a choice made to keep the freshness of the grapes

Chinon “Cuvée Terroir” :

• A blend between a parcel from Beaumont-en-Véron with the alluvial soils of the left bank of the Vienne River, along with press wine from all the other cuvées of the domaine. Blend aims to highlight the harmony of Chinon’s terroirs

• A cold maceration begins a fast fermentation at warmer temperatures, lasting for ten days

• Malolactic fermentation takes place in cuve over the course of the winter months

• After several rackings, the wine ages in cuve and is then bottled

Chinon “Les Petites Roches” :

• Cuvée assembles parcels from terrains of gravelly, siliceous alluvial sands and limestone

• Same vinification as in the “Cuvée Terroir” but with specific vines selected for the density and complexity they impart on the wine

• This juice represents the free-run wine (le vin de goutte) of several parcels; only high-quality pressed juice is added to this blend

Chinon “Cuvée de la Cure” :

• Grapes are sourced from parcels Clos de la Cure and Clos de la Chappelle

• Cold skin maceration lasts for five days

• Fermentation lasts for 15 days at warmer temperatures

• Free-run juice is blended with selected press wines

• Malolactic fermentation takes place in 3-4 year-old barrels and ages for 12 months

Chinon Les Charmes:

• Northern sun exposure

• A selection of grapes from the best part of the vineyard

• Yields average 30 hl/ha

• Cold skin maceration

• Fermentation takes place in 60-hectoliter wooden cuve

• Wine settles and undergoes malolactic fermentation in 4-5 year old barrels

• Wine ages for another 7 months before bottling

Chinon Les Varennes du Grand Clos :

• Single-vineyard is situated at the foot of a gravelly terrace with an eroding limestone slope on the left bank of the Vienne River in Sazilly

• Yields average 40 hl/ha Cold skin maceration last for five days

• Fermentation lasts for a maximum of 4 weeks, at higher temperatures than most cuvées

• Well-adapted pump-overs and punch-downs

• At the end of alcoholic fermentation, the free-run wines and the best of the pressed wines are blended for malolactic fermentation in 1-3 year-old barrels

• Wine ages in oak fûts for 15-16 months, depending on the vintage

• After racking, the finished wine rests assembled in cuve for two months before bottling

Chinon Clos du Chêne Vert :

• Vineyard is a mythical location in Chinon, situated directly in the small city of Chinon on the right bank of the Vienne River, named for a monumental Green Oak tree that hangs over the parcel—a replanting of another old oak that lived for 800 years and was planted by the Abbey of Bourgueil in the 12th century

• A very steep bank with south-western sun exposure; one of the oldest lieux-dit in the A.O.C.

• Yields average 30 hl/ha

• Excellent sun exposure normally equates to one of the earliest parcels to be harvested

• Same length of maceration and vinification as Les Varennes du Grand Clos

• Regular pump-overs and punch-downs

• Alcoholic fermentations are sometimes followed by malolactic fermentation on the marc, to showcase more suppleness and body

• Prolonged aging in 1-3 year-old barrels for 12-15 months

• One of Joguet’s most age-worthy cuvées

Chinon Clos de la Dioterie :

• Single-vineyard parcel situated right next to the winery, dominating Les Varennes du Grand Clos with the domaine’s oldest vines (northeastern sun exposure)

• Old vines limit yields naturally to an average of 30 hl/ha

• The last parcel harvested every year

• Grapes are cared for with special attention given to the fragility of the vines

• Almost the same vinification techniques for Clos du Chêne Vert, with slight modifications made for Dioterie, according to the constraints set by each vintage

• Aging same as Clos du Chêne Vert

General Information

Touraine, Chinon
Kevin Fontaine
Annual Production
Lutte Raisonnée