Domaine de la Roche Bleue
Region // LOIRE
Size // 6ha
Viticulture // ORGANIC & BIODYNAMIC (NOT CERTIFIED)
Varieties // CHENIN, GAMAY, PINEAU D’AUNIS
Winemaker // SÉBASTIEN CORNILLE
Established // 2008
"Wine is made in the vineyard, not in the cellar," asserts Sébastien, emphasizing his sensitivity to nature and commitment to respectful artisanal practices.
Sébastien in the domaine’s troglodyte cellar
Connected to the roots of his vines, Sébastien Cornille is a vigneron who exhibits a profound sensitivity towards understanding living organisms. He prioritizes a respectful artisanal approach to his work in harmony with nature. Originally from Sancerre, he established his estate in Marçon in 2008, covering a 6-hectare area across the Jasnières and Coteaux-du-Loir appellations. He is dedicated to cultivating Chenin and Pineau d'Aunis grapes.
Nestled along the Loir, a tributary of the Loire river, the estate benefits from an exceptional location in the northern part of the Loire, setting it apart from other appellations. Jasnières, a splendid Loire appellation, is currently drawing considerable interest alongside Savennières. The Chenin cultivated here is renowned for its concentration and tension, reflecting the more northern oceanic influence. The wines stand out for their vivacity and refreshing dynamism, evoking those of Savennières with Anjou shale and are intended for extended ageing.
Sébastien's vineyards flourish on terroir of clay with flint, enriched with iron, flint concretions, silica. Flint blocks, referred to as "perron," restrict vine rooting for red varieties, rising between 0 and 2 metres above the plateau. Clay-with-flint soils are favored for the Chenins, revealing limestone in deeper layers. It is a vineyard that thrives under the forest canopy, yielding dynamic, mineral-rich, and well-rooted wines.
Sébastien strives to maintain a small-scale production, adopting a meticulous approach in his viticultural practices. With modest yields averaging 35 hectolitres per hectare, he seeks concentration in the must, favoring extended ageing for up to 30 months in barrels ranging from 228 to 400 litres.
The Domaine's troglodyte cellar, carved into the rock since 1714, provides an optimal fermentation environment for these extended ageing processes, infusing the wines with a characteristic softness. The precision of his craftsmanship is evident in vibrant wines that exude an exceptional gastronomic aura.
Winemaking becomes an art form for Sébastien. For red wines, he favors gentle macerations with no sulfur in stainless steel, and ageing in old french oak. During red wine fermentation, he may choose to destem the grapes or not, thus creating wines of complexity akin to layered pastries. Special attention is also devoted to Pineau d'Aunis, a grape variety that reveals character and peppery spice notes.
As for whites, they are pressed whole-cluster using pneumatic presses. Sébastien places great importance on separately vinifying each parcel while precisely blending them to achieve balanced wines. The "Molières" cuvée requires over two years of ageing, revealing a terroir exposed to westerly winds, windy conditions, and thick skins that demand patience.
Sébastien Cornille's wines narrate a story—a tale of a passionate vigneron who honors his terroir and craft, with a determination to preserve time-honored artisanal methods.
Smooky guarding the precious Jasnières
Les vins de Domaine de la Roche Bleue
L'OREE DE LA BERTERIE (2022)
Style: White, dry
Variety: 100% Chenin
Abv: 13,5%
Region: AOC Coteaux-du-Loir blanc
Terroir: Vines on slopes averaging 30 years old, south-facing on slopes (80%) and on the plateau (20%) in the location known as Le Haut Perray in Chahaignes. Three different parcels for this cuvée. Red clay terroir with a very close limestone subsoil (50%) and heavier clay with deeper limestone (50%). Yield: 30 hl/ha
Winemaking: Harvested slightly overripe to offset the high tension of this terroir. Extended fermentation and aging in tanks in a troglodyte cellar with no intervention for a minimum of 8 months. No added yeast. Light filtration and minimal sulfur before bottling.
Tasting notes: Both tender and taut at the same time
JASNIÈRES (2022)
Style: White, dry
Variety: 100% Chenin
Abv: 13.5%
Region: AOC Jasnières
Terroir: Several vineyard plots for this cuvée, blending different terroirs covering an area of 1.70 hectares. Soil predominantly clay with flint, some with red clays on limestone subsoil.
Vines on south/southeast facing slopes, lower and mid-slope. Yield of 45 hectoliters per hectare, 10,000 bottles in 2022, with an average vine age of 30 years.
Winemaking: Long and gentle pressing of whole clusters using a pneumatic press. No sulfiting in 2022 on must. Light settling in tank then barrel aging with choice of wood (3/4 oak and 1/4 acacia), barrel age (1 to 8 wines), and barrel volume (228, 400, and 500 L), separating different pressings and parcel selection.
One-year fermentation in barrel without racking, blending after one year separately then mass transfer to tank for 2 months before bottling. Sulfiting at bottling 2/3 g per hl. Filtration on earth.
Tasting notes: Coming Soon
LE CLOS DES MOLIÈRES (2020)
Style: White, dry
Variety: 100% Chenin
Abv: %
Region: AOC Jasnières
Terroir: Vines on slopes averaging 35 years old, south-southwest exposure open to the western valley, very windy. Mid to high slopes, very clayey with numerous flints, limestone subsoil fairly close to the surface. Yield: 25 hl/ha.
Winemaking: In 400-liter barrels, on average two wines with separation of parcels or terroir units from the Clos according to the interpretation of the vintage. Extended fermentation in a troglodyte cellar with no intervention for 1 year. No added yeast, and light sulphuring as needed during racking. Blending before harvest, in barrels or tanks for a minimum of 6 months. Filtration if necessary and light sulphuring before bottling after a minimum of 18 months of aging.
Tasting notes: A rich and deep wine, a true wine for gastronomy
LA GUINGUETTE (2022)
Style: Red
Variety: 80% Pineau d’Aunis, 20% Gamay
Abv: %
Region: Loire (Vin de France)
Terroir: Clayey soil with pebbles (large silica concretions). Vines on plateaux in Marçon and Chahaignes. Vines averaging 40 years old. Average yield: 35 hl/ha.
Winemaking: Relatively short maceration, indigenous yeast, semi-carbonic fermentation of whole clusters and destemmed grapes using the 'millefeuille' principle. Proportions vary according to the vintage and maturity. Completion of alcoholic and malolactic fermentation in barrels of 3 to 5 wines. Aging for 8 months. Bottled without filtration with light sulphuring.
Tasting notes: A wine of pleasure, with a delightful and distinctive character
LA BELLE D'AUNIS (2022)
Style: Red
Variety: 100% Pineau d’Aunis
Abv: 13%
Region: Loire (Vin de France)
Terroir: 100% Pineau d'Aunis sourced from their oldest vines (60 to 80 years) covering an area of 1 hectare (3 plots), with identical terroir to La Guinguette. The cuvée name is chosen to highlight the finesse and elegance of Pineau d'Aunis. Yield is 35 hl/ha, producing 4000 bottles.
Winemaking: Eighty percent of the grapes are whole cluster fermentation, and twenty percent are destemmed in layers, in a 35 hl wooden conical tank. Carbonic maceration lasts for 15 days. Pressing and transfer to oak barrels for 8 months of aging, with racking to tank 2 months before bottling. No filtration and 2 g/hl of sulfites at bottling.
Tasting notes: Coming Soon