Domaine Henry Pellé

Domaine Henry Pellé

Paul-Henry Pellé, the fourth generation of the Pellé family, today farms a 40 hectare estate around the village of Morogues in the heart of Menetou-Salon. Both grape growers and until the early 1990s, grapevine nursery owners, the family have developed their vineyard holdings across the kimmeridgian soils of this hilly region since the start of the 19th century. The land is farmed organically with 1/3rd of their plots planted with Pinot Noir and the rest with Sauvignon Blanc. The whites are fermented and aged in both tank and barrel, depending on the cuvée, whilst the reds are made in tank and wooden fermenters with further maturation in the latter. 

Loire Valley
FRANCE

Without them the vine is merely a creeper. At Domaine Pellé, in Morogues, four generations have passed on their passion, one to the next. Anne and Paul-Henry Pellé are the current protagonists… portraits.

Our Domaine takes its roots in Morogues, a village at the far eastern end of the Loire Valley.

Our cellars are close to the village centre, nestling below our beautiful “Les Cris” red grape vineyard.

In each of our vineyard plots in the neighbouring Menetou-salon and Sancerre appellations, we observe Mother Nature, cherishing and working with her so that she gives us her very best in return.

Viticulture

The work carried out in our vineyards is designed to take the unique expressions of each one of our terroirs from the vine to the bottle. The parcels are grown without the use of weed killer or pesticide and the soils are ploughed. We take care of the vineyards each day, which enables us to carefully consider each operation we undertake, ensuring we act with precision and in a sustainable manner.

Winemaking

Mother Nature’s work is complete when our grapes enter the winery, and here our work begins. Now we are duty bound to accompany the richness, that we have worked so hard to extract from the vine, as far as the bottle; nothing must spoil the aromas contained in the grapes. On arrival at the winery, the Sauvignons are sorted if need be and directly pressed so that the pulp does not oxydize upon contact with air. Our pneumatic presses allow a slow, precise extraction of the juices: this is the most important stage for obtaining pure juices that will go on to produce fine white wines. After settling overnight, the juices are racked and transferred to wooden or stainless steel vats and barrels of different sizes, where they will remain until bottling. The Pinot Noir is also sorted; for the most part the grapes are destemmed and fed into the vats by gravity, with the clusters and berries remaining intact for maceration. This latter procedure takes place in small wooden or stainless steel vats. The quality of the selected grapes enables us to perform light extractions (almost like infusions) over lengthy periods. Every day, after tasting the juices, we carefully consider what work needs to be done: punching down, pumping over … or nothing (simply letting time take its course). Our goal is to achieve a brilliant fruit quality, underpinned by fine tannins. For ageing, each terroir identity and each vintage require different methods. The action we take is designed to bring out the expressions, but never to transform them into something else. Our whites are usually aged on the lees, some in wooden casks and barrels, the rest in stainless steel vats (see wine data sheets). The red wines are aged in wooden casks and barrels for no more than 12 months.

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