Savennières AOC Le Bel Ouvrage 2018 Domaine Laureau

What kind of wine is it

Le Bel Ouvrage by Domaine Laureau is a dry white from Chenin Blanc produced in Savennières, in the Loire Valley. The wine shows mineral tension, a solid structure, and a dry, persistent finish, with winemaking focused on aromatic precision and aging potential.

Where it comes from

This wine is born in Savennières, on the north bank of the Loire, in an area renowned for long-lived whites based on Chenin Blanc. The Chambourcier and Devant le Moulin de Beaupréau plots feature silty sand soils with subsoils of rhyolite and schist, elements that promote drainage and mineral richness. The temperate climate with river influences and good temperature shifts supports even ripening and stable acidity, fundamental for freshness and depth.

How it is produced

Grapes are harvested by hand, with selection of the best bunches and the heart of the press to obtain concentrated musts. Fermentation occurs unfiltered to preserve aromatic complexity. Aging takes place for 12 months in barrique and a further 6 months in ceramic vats, a choice that limits oxidation and preserves varietal clarity. This process gives the wine a solid structure and natural predisposition to aging.

Tasting notes

Le Bel Ouvrage appears bright, with straw yellow reflections that sometimes turn golden. The nose offers smoky notes, austere mineral accents, and hints of yellow fruit. On the palate, it reveals a deep, savory texture, with well-integrated acidity and slight bitter undertones that extend the finish, which closes dry and persistent.

Food pairings

This Chenin Blanc pairs well with delicate yet structured dishes, such as lobster, shellfish, and fine fish. It also shines with lightly aged cheeses and dishes from the Loire Valley, such as sandre with beurre blanc. In Italian cuisine, it complements seafood risotto or herb-roasted chicken, enhancing the wine’s savoriness and structure.

When to serve it

Le Bel Ouvrage is ideal for those seeking a dry, structured white for fish lunches or classic dinners. Best served chilled, between 10 and 12°C, to emphasize tension and aromatic details. A brief decanting in a carafe helps open up the aromas. Thanks to its acidity and structure, the wine is ready to drink now but also offers aging potential with progressive increase in complexity.