La Grange Thiphaine is a family of winegrowers that have lived at the same place since the 19th century. Soon the precision of their work was widely recognized. Today Damien runs the 13-hectare estate. Despite his angelic appearance, several winemaking experiences in Bordeaux, Burgundy and further in California Clos Pégase turned him into a sturdy character. Coralie, his wife, joined her husband in 2008 and got involved in the running of the domain. Together they went further along green lines by using plant decoction to spray the vines with but also vortex-stirred water used for biodynamic preparations. The next step was to apply for AB certification. The building of a new winery was completed in 2010 and sounded like the end of an obstacle race. A “fighting spirit” this is what this young enthusiastic winegrower is. In only a few years, he revolutionized the already meticulous practices of his ancestors. The vineyard is split into 35 parcels with vines planted on clayey-siliceous soils in Montlouis-sur-Loire and clayey-flinty soils in Amboise (La Côte Chaude). 550,000 bottles are produced . 6 hectares are planted with red grape varieties-some being 115 years of age! : Côt (12%), Gamay (12%), Grolleau (6%) and Cabernet Franc (14%) give powerful wines with a fruity character. As for white varieties (7ha) they produce delicate wines with good ageing potential.
Finally 2% of Sauvignon and 4% of other varieties complete the range of wines which comes in 14 cuvees with 5 red wines, 8 whites, dry or fizzy. The domain obtained Ecocert certification which means the rows have to be ploughed and even hoed. Grapes are hand-picked, put into small crates while fermentation will start with ambient yeasts. Regarding the issue of extracting matter without losing out on elegance , the Delecheneaus are so perfectionist that they use only gentle methods like gravity flow, few pumpings no rackings nor any stirring of lees for white wines. Carbonic maceration is used for the Gamays in order to bring fruit and freshness but the Cabernets and the Cots are vinified in a traditional way. According to the cuvees, extraction is more or less gentle. The wines are matured in concrete vats or in 225/400 l barrels of several wines in order to bring controlled oxidation without altering the juices’typicity.