Vouvray Mousseux Brut
This marvellous Vouvray Mousseux Brut is hand-riddled and bottle-fermented. From pure Chenin Blanc, it has citric aromas and yeasty undertones precede a palate of fresh orchard fruit with a lively mousse and a clean, dry finish.
Jean-Claude & Didier Aubert
The Aubert family started here in 1823 and, today, Jean-Claude and his son, Didier, produce equal proportions of still and sparkling Vouvray wines from 30 hectares of vines. The area is particularly favoured by a soil of volcanic limestone known as tuffa that not only provides the vines with excellent drainage but can be excavated to create ideal subterranean cellars for aging the wine. The Aubert cellars lie below 12 metres of rock.
- White Wine, Dry (Sec), Light-bodied, Sparkling
- Loire, Vouvray
- Jean-Claude & Didier Aubert
- Grape variety (Cépage):
- Chenin Blanc
- Wine pairing - drink with:
- Smoked Fish, Thai Food
- Can happily age for up to 3 years although will be ready to drink from release.
- Vouvray sparkling wines are produced by the Méthode Traditionelle (formerly known as Champenoise). The fruit is pressed and fermented to produce a still wine. A mixture of yeasts and sugar, known as liqueur de triage, is added to the still wine in the bottle (which is then sealed with a crown cap) to induce a secondary fermentation and the wine is then left lying horizontally 'sur lattes' for one year. The by-product of this process is carbon dioxide which gives the wine its mousse or 'sparkle'. Traditional 'pupitres' are used to tilt and turn the bottles (a process known as remuage) to collect deposits of yeast on the bottle closure. The neck of the bottle is then frozen in brine solution and these deposits are removed (known as dégorgement) before the bottles are topped up and sealed with a proper flared cork.
- Alcohol by Volume (ABV):
What others think of this wine...
Jonathan Ray - The Field, July 2015 says:With the best summer wine in mind, it is far better to go for something like the Vouvray Mousseux Brut Réserve, Domaine Aubert from the Loire, which is a cracker. Made using the champagne method from 100% chenin blanc, it’s dry yet full of creamy fruit and hints of toasty brioche and really is so moreish. I stocked up with a couple of cases a week or so ago and already need more. My chums love it.
Jonathan Ray - Spectator Wine Club, March 2015 says:The Vouvray Mousseux Brut Réserve, Domaine Aubert is charm itself, a cheery yet sophisticated méthode traditionelle sparkler from a longstanding family estate, where workers still ‘riddle’ the bottles by hand. Made from 100 per cent Chenin Blanc it has tasty toasty brioche notes, an underlying creaminess and a vibrant froth and fizz. It’s dry but fruity, a real crowd pleaser, and thunderingly good value.
The Wine Gang - www.thewinegang.com says:What a gorgeous affordable aperitif this Vouvray offers. Attractive green fruit on the nose, rounded off with a whiff of peaches. The palate is ultra crunchy and crisp, like liquid Granny Smith apples. Juicy, refreshing and well worth the money.
Red magazine - December 2011 says:Christmas for us means our favourite food of the year. Here’s our top 76 tastes, all tested and approved by the Red team... Fizz: Vouvray mousseux Brut - Dry, bracing Loire sparkler.