Philippe Foreau set down roots in Vouvray in 1983, his first vintage. He represents the third generation to run the family estate after Armand and then André Foreau. The property was tended to using organic practices for many years before receiving official certification; 2024 will be its first vintage bearing the organic label. His son Vincent joined him in 2007 and has since taken it over, added his own touch to the work of his farther.
Two things are a constant at the estate: no malolactic conversion and wood ageing in barrels around 30 years in age. The wines are fermented in wooden barrels for six months, followed by a short ageing period and bottling in April or May, without chaptalisation or acidification.
Depending on the vintage, the wines will be dry, off-dry or sweet but always deep, mineral and showing off their terroir. The sweet wines are split between two rare cuvées: Classique, made from grapes that dried on the vine (with 50g to 80g of residual sugar) and Réserve, made from grapes affected by noble rot (with 110g to 220g of residual sugar). The estate's high quality wines are perfect to be paired with food, are rich and with a last aromatic persistence.
One of the great names in Vouvray - a true safe bet.

The parcel of vines which produced this cuvée now belongs to Domaine Huet. The daughter of Armand Foreau, who established Clos Naudin at the beginning of the 20th century, married Gaston Huet and inherited part of the vineyard when her father passed away. Thus, this is an exceptionally rare wine, of which very few bottles remain.
This is also a wine of exceptional longevity, which, after several decades of ageing, has developed an amber colour and an intense bouquet reminiscent of natural sweet wine where prunes, jammy fruit, nuts, coffee, and sweet spices combine with a touch of undergrowth and mild tobacco. The smooth, full-bodied palate retains great richness, balanced by just the right amount of acidity and a subtle note of iodine. This exceptional cuvée contains a little bit of history and should be savoured slowly to appreciate it fully.