Domaine Vincent Carême
Learn Mote About the Wines of Domaine Vincent Carême through its Reviews.
Situated in the heart of Vouvray, Domaine Vincent Carême is the mastermind of young and dynamic Vincent Carême, who grew up on the property. While Vincent was born into a Vouvray farming family, he always knew he would set out on his own path. At the age of 14, under the watchful eye of his grandfather, he was already making his first wine. Upon completion of his viticulture studies, Vincent branched out to gain practical experience working harvests in Sancerre, Champagne, Alsace, Anjou, Muscadet—he even made Chenin Blanc in Thailand.
Additionally, Vincent went abroad to acquire New World experience in South Africa, where Chenin Blanc, his passion, has found a second home. He worked four consecutive harvests and met his wife, Tania while there. Upon his return to Vouvray, Vincent established Domaine Vincent Carême in 1999. The estate, which is overseen by Vincent and Tania, currently spans 37 acres. The different blocks are spread out over three villages: Vouvray, Vernou-sur-Brenne, and Noizay, with soils ranging from limestone to flint and clay.
Most of the blocks are on steep slopes overlooking the Loire valley with two of them, Le Clos (meaning enclosed vineyard) and Le Peu Morier, being vinified separately to express their unique terroirs. Vincent is passionate about Chenin Blanc and makes several styles of the varietal, ranging from still to sparkling and dry to sweet wines. He firmly believes that the quality of the wine is determined in the vineyard and consequently spends every possible moment tending to his vines with the greatest of care.
All of Domaine Vincent Carême’s wines are certified organic from 2010 onwards by Ecocert in France. The 2007 to 2009 vintages are certified as ‘converting to organic agriculture. Harvest is carried out exclusively by hand with careful selection of the grapes performed by an experienced team of pickers. In the cellar, only the minimum amount of sulphur is used before bottling and no yeast is added for fermentation in any of the wines. Wines are aged in 400 liter French oak barrels.
Domaine Vincent Carême’s cellar is a traditional 16th-century trogolodytic ‘cave’ which is hand carved into the limestone rock. The temperature remains all year between 50°⁰to 57°⁰F. When not in the vineyards, Vincent lectures at the Amboise Agricultural College where he oversees the organic winemaking courses. He has become a mentor for many young vignerons in the Loire valley and is always willing to lend a helping hand to newcomers. Vincent is an active and esteemed ambassador for the Vouvray Wine Appellation with an irrepressible passion for his favorite grape varietal: Chenin Blanc.
2019 Domaine Vincent Careme Vouvray Spring Reviews
Suggested Retail Price $20.00
91 Pointz Wine & Spirits
The Carmes blend fruit from their network of growers for this cuvee, aging it without oak so it’s powered completely by its acidity-a crystalline, verjus-like edge that makes it feel like a stunt driver turning a corner on two wheels. Then it coasts into leesy richness and pale stone fruit along with apple and flint. Satisfying and bright.
2017 Domaine Vincent Careme Vouvray Le Clos Reviews
Suggested Retail Price $42.00
93 Pointz Wine Enthusiast
This dry wine comes from organically grown grapes in a single old-vine parcel. With enormous potential, the wine is superbly ripe, showing white fruits as well as minerality, a taut texture and acidity that will soften. Drink from 2021.
93 Pointz Vinous
More seamless and elegant than 2018. Lovely aromas of sea spray, grilled pineapple, and honeysuckle. Complex and textured on the palate, ripe stone fruit and white pepper, and thrilling intense acidity. Very good aging potential. From a steep 2.5 hectare limestone plot right above the cellar. Drinking window: 2021 – 2032
91 Pointz Wine & Spirits
Born in Vouvray, Vincent Carême farms 42 acres with his wife, Tania, who hails from South Africa. They gained organic certification for their domaine in 2010, making this wine from a parcel of 50-to-70-year-old vines growing in tuffeau. Fermented in 400-liter oak barrels (15 percent new) by the yeasts on the grapes and resident in his cold cellar carved out of the same white rock, it ages in those barrels on the lees for a year. It’s powerful, mouthwatering Vouvray, heady and complex, with a floral perfume and a potent minerality. This needs years to mellow and unpack the concentrated citrus and quince freshness that will carry it long into maturity.