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or those in the know, Vincent Gaudry has been handcrafting some of the most essential, soulful wines of the Loire River Valley for over 30 years in his craftsman cellar in the tiny hamlet of Chambre near Sury-en-Vaux, Sancerre. Vincent is a true minimalist whose guiding principle is “Trust in Nature.” The domaine was established by Vincent’s grandfather, and Vincent was only 16 years old when he joined his father in the family business in 1991. Domaine Vincent Gaudry was among the first certified organic, as well as the very first certified biodynamic producer in Sancerre. Today, he and his wife Séverine farm 11 hectares of vineyards with organic, biodynamic, and regenerative practices.

Gaudry wines are in tune with the elements, instilling a feeling of being profoundly connected to the land. Driven by his deep respect for the wisdom of past generations of local vignerons, Gaudry’s wines are inspired by history and, as a result, are among the most transparent, soulful, and authentic in the region. They are also amongst the most limited, due to his artisanal scale.

Gaudry’s vineyards are planted on all three predominant Sancerre terroirs:

• silex (flinty soils offering structure, length, and lift), which runs in a narrow band     

  along a fault line passing underneath the town of Sancerre

• terres blanches (Kimmeridgian clay-limestone marl, providing mouthfeel)

• caillottes (hard, weathered Oxfordian limestone giving nose and aromatics)

Vincent explains that, historically, when Sancerre was still sold by the barrel to satisfy the thirst of Paris bistros, négociants used to blend wines from the three different terroirs of Sancerre in equal parts to make a complete wine that would travel well. In reference to this tradition, his cuvée Le Tournebride, the primary wine of the domaine, is a blend of sauvignon blanc grown on caillottes from Verdigny, terres blanches from Sury-en-Vaux, and silex from Saint-Satur. For Vincent, this wine represents a complete, transparent expression of Sancerre, delicately perfumed with a touch of gras and mineral tension.

Vinification – Le Tournebride is hand-harvested in small crates before being destemmed, and spontaneously fermented with natural yeasts in stainless steel tanks and large, used French foudres. Malolactic fermentation is spontaneous. Each parcel is picked at exactly the right moment and vinified individually, before being blended and aged on the fine lees without bâtonnage for 18 months, and then bottled according to the lunar calendar, unfined and unfiltered.

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