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Champalou Sec Tendre Vouvray Sec 2017

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Delicious, delicious Vouvray! Water-watering, succulent, lip-smacking all come to mind when I take a look this wine and then the bottle is gone. Highly recommend with seafood, chicken, nibbles or nothing but the wine itself. Moreish. - Chris L

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Catherine and Didier Champalou are both descendants of vigneron families. But after studying at viticulture school in Saumur, they decided to branch off own their own. That was in 1983, and they’ve since shaped and grown their domaine to become one of the most highly acclaimed in the Vouray appellation.

A respect for their land and nature informs every decision the Champalous make, in both work and in life. Since the beginning they have utilised viticulture methods that promote and preserve a healthy ecosystem, and in 2005 they became certified with Terra Vitis, which is an association of passionate vignerons in France who champion sustainability within their practices. The association’s charter is adapted from region to region, as they understand that wine cannot be cultivated in the same fashion across the many varied terroirs of France.

Champalou Vignerons grow only Chenin Blanc—or ‘Pineau de la Loire’ as it is colloquially known. When rooted within the limestone-heady soils of the Loire Valley, this varietal takes on a complex and elegant expression.

This grape is the mainstay of Vouvray, which is situated in the Touraine region. The climate is warm and continental, with slowly dropping temperatures in autumn making for a long-ripening season. The high humidity also yields the beloved noble rot, which means Didier can encourage his harvest into a botrytis state called moelleux, as well as a pétillant (sparkling), sec (dry and crisp), and demi-sec (off-dry).

The domain’s 21 hectares sit within rich clay, limestone, and siliceous soils. The soil structure benefits from regular aeration from plowing, and cover crops are planted between rows to assist with water absorption and to encourage microbial activity in the soil. All grapes are harvested by hand, and fermented slowly using indigenous yeasts. Malolactic fermentation occurs naturally depending on the vintage.

Didier and Catherine’s daughter, Céline, now assists her father with the winemaking, after completing internships in New Zealand, South Africa, Languedoc, Corsica, and Canada.

- Importer Note

Additional Information

Volume (ml)750ml
Winemaking PracticesMinimal Intervention
Vineyard PracticesMinimal Intervention
Product typeWine White Chenin Blanc
RegionLoire Valley

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