Laura David
Region // LOIRE
Size // 7ha
Viticulture // ORGANIC & BIODYNAMIC (NOT CERTIFIED)
Varieties // CHENIN, CHARDONNAY, CÔT, CABERNET SAUVIGNON, PINOT NOIR
Winemaker // LAURA DAVID
Established // 2017
Laura David is a vibrant and generous vigneronne, radiating softness, enthusiasm, and a love for indulgence and gourmet delights. She is a spark of life, much like the wines she produces.
Originally from Touraine, Laura has no family background in wine. Her deep passion for wine led her to pursue studies in winemaking, viticulture, and wine business immediately after completing her baccalaureate - first in Bordeaux, then in Montpellier, and finally in Chinon. In 2016, she embarked on an extensive journey with her life partner, exploring the far East with travels to New Zealand and Asia.
Upon their return in January 2017, Laura faced two choices - continue their adventures in distant lands or firmly plant their roots by taking over 7 hectares of vineyards in Montlouis. At 25 years old, Laura couldn't resist the life-changing opportunity presented to her and fearlessly took the leap into wine production.
Located in Lussault-sur-Loire, Laura's domaine now comprises 9 hectares of vineyards on two distinct terroirs. 7 hectares are planted on silex sand and clay terroirs, yielding diverse expressions of Chenin AOC, along with stunning reds made from emblematic black grape varieties planted in the 70s and 80s, such as Côt, Pinot Noir, and Cabernet Sauvignon. Since 2020, an additional 2 hectares of vines planted on sand clay terroirs in the Saint-Martin-le-Beau village have complemented the range with a single plot of Chardonnay.
Tasting with Laura, 2023
The troglodyte cellar
For Laura, organic and biodynamic viticulture lies at the heart of a virtuous and respectful agricultural system, focusing on cycles, soils, and people. She maintains maximum grass cover, whether it is spontaneous or sown as green manure, and supports the crop and soil microbiology with plant-based and mineral preparations. She also experiments with sheep eco-grazing, firmly believing in being a farmer before being a wine producer.
The troglodyte cellar, nestled against the cliff, provides an optimal thermoregulated environment for a gentle, respectful approach to working with the grapes and wine. Here, almost no oak is used, and amphora is embraced.
The result is as to be expected - lively, healthy wines, closely connected to the land they come from.
Les vins de Laura David
A L'AUBE (2022)
Style: White, dry
Variety: 70% Chenin, 30% Chardonnay
Abv: %
Region: Loire (Vin de France)
Terroir: In St. Martin le Beau's village, the 30-year-old vineyards span 1.5 hectares, divided into 1 hectare of Chardonnay and 0.5 hectares of Chenin. The vines grow in clay-rich, flinty soils with a limestone base, lending a refreshing quality to the cuvee l’Aube. Both plots face East/West, maximizing daily sunlight. In 2022, the yield was 35 hectolitres per hectare, following biodynamic principles with complete ground cover and treatments 500P and 501. This vintage produced 5000 bottles.
Winemaking: After gentle hand-picking in small crates, grapes undergo a three-hour pressing in a pneumatic press. Aging occurs, with two-thirds in stainless steel and fibber tanks and one-third in sandstone amphorae, adding depth and texture. Chardonnay and Chenin ferment separately before harmonizing during approximately 8 months of lees aging. The total SO2 content is a modest 35mg/l, with minimal filtration.
Tasting notes:
LES AUDOUINES (2022)
Style: White, dry
Variety: 100% Chardonnay
Abv: 13%
Region: Loire, Touraine
Terroir: A single 0.96-hectare plot benefiting with an East-West orientation, nestled within the renowned terroirs of St Martin le Beau. Here, the soil composition consists of clay infused with flint, overlaying a sandy-clay texture at the surface. The vines planted in 1990 are trained with the Guyot single pruning method.
Winemaking: Hand-picked. grapes undergo direct pneumatic pressing. Fermentation occurs with indigenous yeasts, 50% in stainless steel tanks and 50% in French oak barrels of 225 and 400 litres, aged between 6 to 10 years.
12 months aging. Two months prior to bottling, the wine is assembled and gently filtered using Kieselguhr (sedimentary rock that is composed of the fossilized remains of diatoms, which are a type of hard-shelled algae).
Tasting notes: A nose revealing aromas of white fruits, pear, and peach. The palate is round, with a generous volume that balances well, while delicate hints of bitterness enhance and add even more length to this divine bottle. A beautiful Chardonnay from Touraine!
Pairing with scallop terrine, rillons (pork belly confit), country-style terrine, fish en papillote, white meat in citrus sauce, washed rind cheese, Pont-l'Évêque, Munster.
Potential ageing - 8+ years
Serving - around 8°C
L'INSOLENTE (2022)
Style: White, dry
Variety: 100% Chenin
Abv: %
Region: AOC Montlouis sur Loire
Terroir: This cuvée is crafted from a blend of parcels spanning 5 hectares of vineyards within the Montlouis appellation. The vines, approximately 40 to 60 years old, are deeply rooted in the distinctive clay-flint terroir that characterizes the Montlouis appellation. Most of these vineyards face East/West, maximizing sunlight exposure. As with all the vineyards on the estate, viticulture here follows the principles of biodynamics, with complete ground cover in the vineyards. In 2022, yields were around 40 hectoliters per hectare, resulting in a total production of 7500 bottles for the year.
Winemaking: Following manual harvesting in small crates, the grapes are gently pressed for a lengthy three-hour cycle in a pneumatic press. Fermentation and aging occur in stainless steel and fiber tanks to preserve the expression of fresh and vibrant fruit. Total sulfur content stands at 35mg/l, and there is a light earth-based filtration before bottling.
Tasting notes: 'Lovely texture to this rich expression of Chenin Blanc, with bruised apple, pear and some white peach notes, with some mandarin brightness and nice lemony acidity on the finish. Textural and expressive, this has real interest to it. 93/100' - Jamie Goode
MONTLOUIS SUR LOIRE (2022)
Style: Sparkling White (Champagne method)
Variety: 100% Chenin
Abv: %
Region: Loire, Montlouis-Sur-Loire AOC
Terroir: This cuvée is crafted from a blend of parcels spanning 5 hectares of vineyards within the Montlouis appellation. Here, the soil is composed of sandy Perruches, a distinctive terrain that imparts unique characteristics to the grapes.
The vines, approximately 40 to 60 years old, are deeply rooted in the distinctive clay-flint terroir that characterizes the Montlouis appellation. Most of these vineyards face East/West, maximizing sunlight exposure. As with all the vineyards on the estate, viticulture here follows the principles of biodynamics, with complete ground cover in the vineyards. In 2022, yields were around 40 hectoliters per hectare.
Winemaking:Following manual harvesting in small crates, the grapes are gently pressed for a lengthy three-hour cycle in a pneumatic press. Fermentation and aging occur in stainless steel and fiber tanks to preserve the expression of fresh and vibrant fruit.
The wine undergoes a second fermentation in January 2023, followed by a patient aging process of at least 9 months on lees. It is carefully filtered using Kieselguhr ((sedimentary rock that is composed of the fossilized remains of diatoms, which are a type of hard-shelled algae), a process that preserves its purity and clarity.
Non Dose, no sugar added.
Tasting notes: Coming soon
MON MOJO (2022)
Style: Red
Variety: 70% Cabernet Sauvignon, 30% Côt
Abv: %
Region: Loire (Vin de France)
Terroir: Planted in the clayey flint soils of Montlouis, the Cabernet Sauvignon and Côt vineyards benefit from the freshness of Montlouis terroirs. The Cabernet Sauvignon vines are 40 years old, while the Côt vines are 60 years old, both facing East/West. Yields are moderate, at around 40 hectoliters per hectare.
Winemaking: In the cellar, the harvests are separated and maceration lasts approximately three weeks with 2 to 3 pump-overs per week. The aim is to achieve suppleness in the wine without extracting excessive tannic structure. Aging takes place for about 8 months in tanks to preserve a luscious fruit character. There's a gentle filtration and sulfiting before bottling, resulting in a total of 20mg/l of SO2.
Tasting notes: Mon Mojo is light and luminous. The nose develops notes of small red fruits and crushed strawberries. The palate is light, supple, and indulgent. A fruit bomb.
CÔT (2022)
Style: Red
Variety: 100% Côt
Abv: %
Region: Loire (Vin de France)
Cot, also known as Malbec in the Loire region, has a historical presence, widely planted during the era of royalty and the Loire Valley châteaux. It was the wine of choice for the nobility!
Terroir: 100% Cot cuvée comes from similar in terroir and exposure to Mon Mojo, hails from 60-year-old vines rooted in Montlouis' clayey flint soils, facing East/West. Yields are moderate at around 40 hectoliters per hectare. The grapes harvested are robust, and we aim to concentrate the juice without dilution, much like the viticulturists of that time.
Winemaking: In the cellar, the grapes are 100% destemmed, and maceration lasts for approximately three weeks with 2 to 3 pump-overs per week. Our goal is to achieve suppleness in the wine without extracting excessive tannic structure. Aging takes place for about 8 months in tanks to preserve a luscious fruit character. There's a gentle filtration and sulfiting before bottling, resulting in a total of 20mg/l of SO2.
Tasting notes: An exceptional expression of Côt, offering a blend of ripe black and red fruits with subtle spice and pepper notes. The palate is fresh, silky, and well-balanced, with a touch of violets enhancing its elegance. The finish is long and harmonious.