Charles Joguet estate
From vine to table, discover how Charles Joguet perpetuates the tradition of Chinon's finest wines.
1957
Domain creation
Charles Joguet takes over the family estate (vines planted since 1830) and creates the eponymous domaine. He revolutionized Chinon with parcel-based vinification inspired by Burgundy, and developed the first stainless-steel tanks with pigeage.
1962-1976
Vineyard expansion
Planting of La Cure and Varennes du Grand Clos (left bank), then acquisition and planting of Clos du Chêne Vert in 1976 (right bank).
1985
The Genet family
Partnership with the Genet family, who contribute 11 ha (Silènes, Clos Monplaisir). Purchase of the large 15th-century tuffeau cellar in 1989 for ageing wines.
1997
Passing the baton
Charles Joguet retires to devote himself to painting. The Genet family continued and developed their winegrowing activities.
2006-2016
Organic conversion
Kevin Fontaine (production) and Anne-Charlotte Genet join the domaine. Transition to organic farming with Ecocert certification obtained in 2016.
Today
Charles Joguet in the world
Present on some of the world's finest tables and cellars, the Charles Joguet estate boasts 35 hectares of certified organic vineyards, divided into 7 parcel-based cuvées. An essential reference in the Chinon appellation.
Origins and vineyard work
Cabernet Franc & Chenin Blanc
Our two emblematic grape varieties flourish on our Loire terroirs. Cabernet Franc, known as "Breton", offers aromas of red fruits and violets, evolving towards truffles in wines for laying down. Chenin Blanc, an ancestral grape variety, produces great dry white wines on our clay-limestone soils.
Vineyard work
Grown organically on a variety of terroirs, from sandy to clay-limestone, our vineyard favors low yields (25 to 40 hl/ha) for excellent concentration. Hand-picking and double sorting guarantee a rigorous selection of the finest grapes, from the vine to the cellar.
Agriculture and Biodiversity
Certified organic since 2016, our estate cultivates 35 hectares with respect for the living world. A return to tillage, the complete elimination of pesticides, grass cover and hedgerows promote biodiversity. A daily commitment to authentic wines and a preserved ecosystem for future generations.
Vinification and ageing
Harvested in 2 selections (2 passages) by the estate's team, the first one aims to harvest the grapes for our dry white wine (Clos de la Plante Martin & La Plante Martin) and the second, rarer one, to harvest the botrytised berries and produce a few bottles of sweet white wine (Nectar de la Plante Martin).
Sorted on the table at reception in the cellar, the grapes are then taken to the press, pressed, put into barrels and vinified in 600 L barrels.
The wine is matured for 8 months in barrels, followed by 10 months maturing in stainless steel tanks before bottling.
A plot on alluvial soil is dedicated each year to the production of our rosé - the first to be harvested!
The grapes are pressed (direct pressing) and vatted (stainless steel tank) during the alcoholic fermentation.
Malolactic fermentation is not desired in order to preserve the freshness and crunchiness of the rosé's fruit.
The rosé is matured for 3 months in stainless steel tanks before bottling.
After 10 days of cold pre-fermentation maceration (10°C), 4 weeks follow during which the juices are kept at temperatures below 21°C for alcoholic fermentation (transformation of sugars into alcohol).
We carry out pumping over (watering the cap of marc - which forms naturally at the top of the tank) and cap punching (the cap of marc formed at the top of the tank is pressed into the liquid part).
At the end of alcoholic fermentation, free-run wines and press wines are blended for malolactic fermentation (transformation of malic acid into lactic acid) in vats for the first cuvée (Silènes and Les Petites Roches) or in barrels (La Cure, Les Charmes, les Varennes du Grand Clos, Clos Monplaisir, Clos du Chêne Vert, Clos de la Dioterie).
Our Team
A family-run estate, a team of 6 people surround Jacques Genet, Kevin Fontaine (vines & wine) and Anne-Charlotte Genet (marketing). They travel through the vineyards, take part in the vinification process and monitor the quality of our wines, vat by vat, barrel by barrel, with a meticulous, precise approach that respects our environment.
Marie-Françoise and Jacques
Owners
Jacques Genet & his family, owners of the Domaine since 1985. It is under their impetus that the Domaine's team always goes further in the quality of its wines.
Anne-Charlotte
Marketing
She joined the estate in 2006 after her training at the OIV, in order to share with you her passion for wine and the terroirs that have surrounded her since her childhood in France and abroad.
Luc
Head of Culture
Luc has been at the estate for more than 30 years, he works the rows at all stages of the vine cycle (pruning, debudding, trellising, trimming...).
Given Surname
Founder
In charge of vines and vinification, he joined the domaine in 2006, after gaining experience abroad, notably in South Africa and New Zealand.
Mickael
Winegrower
Mickaël works in the rows throughout the year on the vines (pruning, disbudding, trellising, trimming, working the soil, etc.).
Stephane
Winegrower
Stephane works the rows of vines all year round, pruning, disbudding, trellising, trimming, working the soil...
Deborah
Winegrower
Déborah works the rows of vines all year round, pruning, disbudding, trellising, trimming, working the soil...
Fanny
Ordering & Tasting
Fanny prepares your orders, dresses the wines and shares them with you during tastings at the estate.
Sandrine
Caviste
Sandrine follows the traceability of the winery from the arrival of the grapes tank by tank, barrel by barrel until the bottling that she carries out.