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Vineyard Sites
The LEVIN vineyards are located in three sites some 15 to 20 km apart in Bourré Val du Cher, Oisly and Choissy and cover some 28 hectares. This site selection began with the original purchase some 26 years ago of land by David Levin who has continued to select the very best land available for growing vines. New fields are planted with the best quality root stocks and experimental clones while the 25-30 year old vineyards are retrained to adopt the organic methods. The three sites not only deliver grapes of unique structure and complexity but also insures LEVIN Wine limits its exposure to hail damage or other natural disaster
- Oisly
- Sauvignon Blanc - 1 hectare, 10 YO vines
- Sauvignon Blanc - 1 hectare, 14 YO vines
- Sauvignon Blanc - 14 hectares planted in 2012
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- Choussy
- Sauvignon Blanc – 1 hectare, 13 YO vines
- Gamay - 0.7 hectare, 13 YO vines
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- Bourre – Vallee du Cher
- Sauvignon Blanc – 4.3 hectares, 8 YO vines
- Sauvignon Blanc – 1.0 hectares, 17 YO vines
- Sauvignon Blanc – 3.0 hectares, 23 YO vines
- Sauvignon Blanc – 1.0 hectares, 31 YO vines
- Gamay – 1.3 hectares, 15 YO vines
- Gamay – 1.0 hectares, 22 YO vines
- Gamay – 0.5 hectares, 41 YO vines
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The Method
The vineyards are farmed organically with viticultural practices which although labour intensive, are designed to respect all environmental aspects in the vineyards and winery. In 2005, LEVIN started to use biodynamic pulverizations and green fertiliser to stimulate the microbiological life into the soils and improve the vines’ natural immunity system. In 2011 we were certified Organic - Ecocert No. 64932 / 12P.
New fields are planted with the best quality root stocks and clones, while the 40 year old vines have been retrained to adopt the same organic methods. The high open spaced trellising and hand leaf plucking delivers more direct sun exposure allowing the grapes to fully ripen on the vine. The increased air circulation results in healthier and more naturally resilient vines. When harvested, the increased sugar and flavour content of the grape, balances with its naturally high acidity to create a harmonious blend.
This method of wine-making together with the terroir and organic viticulture delivers grapes of unique structure, aromatic profile and complexity. |
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