The Master of Vouvray
2017 Philippe Foreau Domaine du Clos Naudin Vouvray Sec
There are only two names that truly matter in Vouvray: Huet and Foreau. Philippe Foreau, the third generation to run Domaine du Clos Naudin, is a living legend in the Loire Valley. While Huet is known for its polished precision, Foreau is the purist's choice—a traditionalist who produces wines of i…
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Legendary Producer: Philippe Foreau is widely considered one of the top two producers in Vouvray.
Rare Vintage: Frost in 2017 severely limited production, making this bottling difficult to find.
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Tasting notes
Aroma
A classic, focused nose of green apple, quince paste, and white flowers. As it opens, it reveals distinct notes of ginger, beeswax, and a flinty mineral smokiness.
Palate
Electric and precise. The palate is driven by a spine of racy acidity that cuts through the natural weight of the fruit. Flavors of lemon zest, pear, and chamomile tea linger on a finish that is bone-dry and saline.
White Wine Body Profile
Light
Bold
Body Profile
Balanced
45/100 Intensity
Feather-light
Lifted
Balanced
Structured
Powerful
Grapes
100% Chenin Blanc
ABV
13.5%
Serving
46–51°F
Window
2025–2050
Product Description
A legendary dry Chenin Blanc from the peer of Huet
There are only two names that truly matter in Vouvray: Huet and Foreau.
Philippe Foreau, the third generation to run Domaine du Clos Naudin, is a living legend in the Loire Valley. While Huet is known for its polished precision, Foreau is the purist's choice—a traditionalist who produces wines of incredible tension, depth, and longevity. He farms his 11.5 hectares organically and vinifies everything in old wood barrels, strictly avoiding malolactic fermentation to preserve the razor-sharp acidity that defines great Chenin Blanc.
The 2017 Sec is a benchmark for the estate. The vintage was marked by severe frost which drastically reduced yields, but the surviving fruit was concentrated and exceptional. This wine is bone-dry, yet it possesses a deceptive richness and weight that can confuse blind tasters into thinking they are drinking a top Burgundy. It is austere in its youth but is now entering its prime window, revealing layers of quince, ginger, and wet stone that will continue to evolve for decades.
