Located in the Val de Loire in the upper Layon area, this winery has been producing wine for over three generations.
The Loire Valley
The largest vineyard area of France lies scattered about the course the Loire River has carved for itself through the centuries, from Languedoc to Brittany. There are dozens of wines, of the most diverse aspects, adorning the length of the river, offering a great efflorescence of bouquets and styles, and united only in charm and allure.
"Le Jardin de la France" - The Garden of France - is the name given to the Great Loire Valley, which is France's third largest wine growing region and the leading area for still white wines. From its source to the estuary, the royal river flows majestically past ch‰teaux and stately homes. Stretching from the center of France to the Ocean, the Loire Valley is where the North meets the South, the land of sweet freshness, of art and literature, of traditional and modernity.
The history of the Loire Valley is closely linked to the history of France. Thought the first vines on the Atlantic coast were planted by the Romans, those of the Loire Valley owe their development to princes and prelates which dates back to ancient times. There are texts showing the existence of vineyards in Sauvignon, Berry and Niverne before Roman times. By the time of the barbarian invasions, there was already a long history of vine growing in Gaul. A 2nd century Gallo-Roman winepress can be seen in the Musee du Vin in Tours. In about 371, St. Martin encouraged the growing of vines in Touraine, to provide wine for religious and medicinal purposes. Evidence of the existence of vines in Sancerre is given by Gregory of Tours in 582 in his Historiae Francorum. In 990, when Bourgueil abbey was founded, Countess Emma gave some vineyards to the Benedictine monks. They planted Cabernet Franc vines, and this varietal has given the areas its means of viticultural expression for almost a thousand years. By the 11th century, the Loire wine districts were already renowned. Vineyards continued to develop, thanks in particular to monastic viticulture, trade with England, and the various moves of the French court along the "royal river".
The Loire tributaries play a moderating role by creating a succession of microclimates in which the vine can thrive. The soils are of incomparable richness, though varying greatly from one area to another, even within a single appellation. From the shales and gneiss of the Atlantic coast to the silica clays around Sancerre, the subsoils are exceptionally diverse, giving each one a personality and typicity to be found nowhere else on earth.
The particular character of these wines, then, is rooted in a thousand-year-old tradition. And these roots are stronger thanks to the fact that they draw their sustenance from small vineyards, a feature that has always characterized these districts. The growers of the Loire are sturdy and tenacious; each of them feels it is his responsibility to produce wine that clearly expresses its surroundings.

Sancerre Soil





Chateau de Montgueret Rose d'Anjou
Made from the Grolleau grape, whose name is derived from an old French word "grolle" meaning the raven, a bird with plumage as black as the grapes of this vine, and is a varietal probably native to this region. It's wines are very fine and delicate without tannin or aggressive acidity. It has a soft color with an important well-balanced aroma and a delicate taste of young fresh berries. Excellent as an aperitif, or to accompany light meals or desserts. Serve chilled.

Chateau de Montgueret Saumur blanc
Made from the Chenin & Chardonnay grape varietals that are harvested at their very optimum maturity, they have a short maturation period and are fermented at a low controlled temperature. The result is an aromatic, dry, lively and delicate wine. A fine compliment to all fish dishes, poultry and light cheeses. Serve chilled.




Chateau de Montgueret Saumur rouge
This wine is made from 100% Cabernet Franc, destemmed, crushed, and fermented at carefully monitored temperatures which lasts for about 10-15 days. The result is an intense red-colored wine with silky, garnet tints. It is quite fleshy, tannic with a rounded sweetness to it, and a pronounced primary fruit aroma. Good partner to small game meats, beef, and cheeses. Serve at room temperature.