This blend is a marriage made in heaven using an ancient technique of aging the wine in Acacia barrels rather than Oak. The combination of Sauvignon Blanc and Viognier in acacia results in a very clever wine. Sauvignon Blanc gives acidity and structure to the wine with flavours of gooseberry and citrus fruits. Viognier adds depth and body with flavours of apricot and melon. The marriage of the two grapes takes a lot of skill as its a tricky business getting the balance right. Deep and powerful Viognier can easily overwhelm the racy Sauvignon Blanc, neutralising its refreshing qualities. It takes a master blender and cellar master to accomplish a polished blend such as this – it’s a difficult challenge to take on – and that’s where Christopher Rethore and his cousin Jean-Michel Davy step to the fore.
Their Viognier and Sauvignon Blanc grapes are grown at high altitude (4400 feet) at their Domaine Rethore Davy in the Loire Valley. The soil is dry and lies over a bedrock of mica-schists strewed with white quartz on south facing slopes on the hillsides of Mauges. Precision, careful management and vision go into the making of Temps d’M Sauvignon Blanc & Viognier – the grapes are delicately given a cold pressing to extract their flavours and gently given a second fermentation in acacia barrels with native yeasts before the final blend in made.
The Acacia used to make the barrels is ‘robinia pseudoacacia’ which was introduced to France in the 1600s. The Acacia barrels add structure and complexity to the wine without the tannin, vanilla and toasty flavours associated with Oak barrels. Acacia barrels enhance the fruit and citrus flavours in the wine and enrich its aromas. The Rethore Davy’s aim is to capture the best expressions of Sauvignon Blanc and Viognier to create a wine that embodies the spirit of Mauges. The message in each bottle should stand out – that this is a high quality wine, beautifully made, from a great terroir.
Temps d’M is a gorgeous wine to enjoy with friends or whilst relaxing alone but it’s also great with poultry and pork, chicken livers, ham and prosciutto, pheasant and guinea fowl as well as squid and grilled fish such as mackerel or sardines. It pairs well with Chinese cuisine using oyster or plum sauce.