Wine Critic
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Vignobles de la Coulee de Serrant Savennieres La Roche aux Moines 'Clos de la Bergerie', Loire 2024
Triple 'A' producer.
2024 Vignobles de la Coulée de Serrant Savennières Roche‑aux‑Moines “Clos de la Bergerie” is a dry, biodynamic Chenin Blanc from one of the historic grand terroirs of Nicolas Joly’s estate in Savennières. The 2024 is described as especially lively, pure, and energetic, with intense minerality, vibrant acidity, and classic Loire Chenin depth and length.
Producer and vineyard
The wine comes from Domaine de la Coulée de Serrant (Nicolas and Virginie Joly), pioneers of biodynamics in the Loire. The estate’s vineyards were planted in the 12th century by Cistercian monks and have been farmed biodynamically since 1984.
Clos de la Bergerie lies within the Savennières Roche‑aux‑Moines appellation, on east‑facing slopes with soils of schist and quartz, similar in composition to Coulée de Serrant but with deeper soil and milder slopes. Vines are Chenin Blanc from massal selections, with an average age around 25–40 years and planting density of 4,800–6,700 vines/ha.
Winemaking and style
Assemblage: 100% Chenin Blanc.
Vinification: spontaneous fermentation with indigenous yeasts, no temperature control, no chaptalization.
Aging: about 5 months in used oak barrels, with 1–2 rackings and occasional bâtonnage; low filtration and low sulfites.
Alcohol: around 12.5–14%.
Production: roughly 8,000–10,000 bottles in recent vintages.
Tasting profile
Nose: intense and mineral, with citrus, orchard fruit, and subtle floral and spicy nuances.
Palate: ample and vibrant, held together by high acidity and fine, lively bitterness; flavors of dried apricot chutney, cardamom, chalk, iodine, sweet almond, orange peel, and cold stone.
Finish: long, saline, and persistent, with a strong mineral backbone and classic Savennières tension.
Drinking window and food pairing
This is a wine built for aging, with the structure and acidity to evolve over many years. It can be enjoyed young with careful decanting but will reward medium‑ to long‑term cellaring.
Serve slightly cool (12–14°C) with rich fish, shellfish, poultry, pork, mushroom dishes, and semi‑hard to hard cheeses.
