Frantz Saumon & Marie Thibault, Montlouis Sur Loire/
Azay-le-Rideau

Before Frantz Saumon realized that wine was his thing, he spent years working as a forester in both France and Quebec. Finally, he got tired of waiting for trees to grow so he settled down in his native country, France, and switched path. He started his little Domaine in Montlouis sur Loire in 2002.

Working organically and with biodynamic practices was a natural choice already from the start. Today Frantz has 6 hectares in Montlouis. His main focus is Chenin Blanc, which he has 5 different vineyards of, all with unique terroirs.


Frantz philosophy is all about ‘hands on’; he wants to do the all the work in his vineyards himself. To be able to produce some Sauvignon, rosé and red wine he buys grapes from friends that are farmed organically.


Frantz’s winemaking style is pretty much about purity. He’s looking for clean wines and strives for dryness. He is also has a great talent in making Pétillant Naturel. Haven’t tried his bubbles? They’re some of the best from this region.
As of 2023 Frantz Saumon and his girlfriend Marie Thibault will also be joining forces 100%.
Both their businesses will then be married into one big happy wine family and for that reason we are already now presenting them as a team. 

Frantz’s wines are known by many, Marie’s maybe not to the same extent so here’s a little introduction…
Marie’s vineyards are situated in Touraine-Azay-le-Rideau and the varieties she farms are mainly Gamay, Côt, Grolleau and Chenin Blanc. With degrees in biology and oenology she began making wine in the early 2000s and her her own domaine was founded in 2011, a 3.5 hectares in Azay-le-Rideau, a lesser known environ of the Touraine appellation in 2011. She has been farming organically since the start and her wines have a very pure and clear expression that we love. 

2021 Petite Gaule du Matin Petnat

Soil: Silex, limestone and clay
Grape: 65% Chenin Blanc 35% Chardonnay
Appellation: Vin de France
Age of Vines: planted 1980-2014
Yields: 40 hl/ha

Vinification: Direct press before fermentation that starts in tank before the wine is put in bottle with some residual sugar left to create perfect bubbles. Disgorged in April 2022.


2021 Le Cave se Rebiffe Rosé Petnat

Soil: Flinty clay, Argilo calcaire, chalk and sand from Loir-et-Cher.
Grape: Grolleau
Appellation: Vin de France
Age of Vines: planted 1978
Yields: 40 hl/ha

Vinification: Pressing after one day of maceration with the skins. Fermentation starts in tank before the wine is put in bottle with some residual sugar left to create perfect bubbles. Disgorged in the first week of May 2022.


2021 Vdf Colombard

Soil: Argilo calcaire from Sûd Ouest
Grape: Colombard
Appellation: Vin de France.
Age of Vines: planted 2002
Yields: 30 hl/ha

Vinification: Direct slow press before fermentation and ageing on stainless steel. Bottled in March 2021

 Extras: an old friend of Frantz grows organic grapes in the Sûd Ouest and in 2021 he got to buy some of these, luckily because Frantz had a loss of roughly 80% grapes himself.


2020 Menu Pineau Romorantin

Soil: Silex, limestone and clay
Grape: 50% Maun Pineau 50% Romorantin
Appellation: AOC Montlouis
Age of Vines: Planted 2017
Yields: 30 hl/ha

Vinification: Direct press before fermentation and aged for 18 months in 50% old barriques and 50% concrete tanks before blending and bottling.


2020 Marie Thibault La Rou qui Tourne Rosé Petnat

Soil: Flinty clay, Argilo calcaire, chalk and sand from Azay de Rideau
Grape: Grolleau Gamay
Appellation: Vin de France
Age of Vines: Planted 1980
Yields: 40 hl/ha

Vinification: Pressing after one day of maceration with the skins. Fermentation and ageing for 1 year in old barrels before the wine is put in bottle with some residual sugar left to create perfect bubbles. Disgorged in December 2021.


2019 Marie Thibault Premier Nez

Soil: Flinty clay, Argilo calcaire, chalk and sand from Azay de Rideau
Grape: Chenin Blanc
Appellation: Vin de France
Age of Vines: Planted 1978
Yields: 40 hl/ha

Vinification: Pressing after one day of maceration with the skins. Fermentation and ageing for 18 months in old barrels before bottling.


2020 Minéral +

Soil: Silex, limestone and clay
Grape: Chenin Blanc
Appellation: AOC Montlouis
Age of Vines: planted 1918-2012
Yields: 30 hl/ha

Vinification: Direct press before fermentation and aged for 18 months, 1/3 in old barriques 1/3 in ceramic tanks, 1/3 in concrete eggs, before bottling.


2020 Clos du Chêne

Soil
: Clay and silex
Grape: Chenin Blanc
Appellation: AOC Montlouis
Age of Vines: Planted 1922
Yields: 20 Hl/ha

Vinification:  Direct press, fermentation and maturation during 1 year in barrels and concrete tanks. After that year the wines were blended together to spend another 12 months in tank before bottling.


2019 Oxygene MGN

Soil: Silex, limestone and clay
Grape: 50% Maun Pineau 50% Romorantin
Appellation: AOC Montlouis
Age of Vines: Planted 2017
Yields: 30 hl/ha

Vinification: Direct press before fermentation and aged for 18 months in 50% old barriques and 50% concrete tanks before blending and bottling.


2017, 2019 Le Chapitre

Soil: Silex
Grape: Chenin Blanc
Appellation: AOC Montlouis
Age of Vines: Planted 1968-1998
Yields: 30 hl/ha

Vinification: Direct press before fermentation and then aged for 14 months in old barriques before bottling.


2020, 2021 Vin du Frantz Rosé 

Soil: Argilo calcaire, clay from Azay-le-Rideau.
Grape: 50% Grolleau 50% Gamay
Appellation: Vin de France.
Age of Vines: Planted 1976
Yields: 35 hl/ha

Vinification: Direct slow press before fermentation in stainles steel tanks, followed by ageing in the same vats for 7 months before bottling.


2020 Bondésir

Soil: Silex, limestone and clay
Grape: Chenin Blanc
Appellation: AOC Montlouis
Age of Vines: Planted 1918-2012
Yields: 35 hl/ha

Vinification: 50% direct press before fermentation, 50% was macerated with the skins for 3 months to keep up a healthy fermentation and add structure to the wine. After the press the both parts were blended and aged in old barriques before bottling took place in May 2020.

Extra: The maturation this vintage was very fast paced so this wine was harvested around normal time, but with much higher ripeness.
50 grams of sugar/liter left.