Description

This is Benjamin Serer (rhymes with hooray) in his ancient cellar in Vouvray. And if he looks serious and focused on his wines, that’s because he is just that!The full story of his path from fine dining chef working for Alain Ducasse to his own Brasserie in Tours.  Then wine school in Amboise and many internships with noted producers.  Finally to a quixotic upstart in the hallowed hills of Vouvray. More info available here.  Suffice  to say that in tasting through all of his early vintages, this is a producer to watch, who is making scintillating wines.

NOTE!  If you associate Vouvray with anything soft or sweet, look out.  Benjamin’s wines all show a fresh face of Chenin that is dry, texturally layered, and mouth-wateringly mineral.

Ben’s vintage méthode champenoise. Ferments are native, and three-fourths of the wine is raised in steel over winter and one-fourth in older 400L barrels. The wine is bottled en tirage in March and left to age on its lees for 12 months before disgorgement. No dosage.