Rougeard, Clos
Summary
Clos Rougeard, operating since the 17th century in Saumur-Champigny, manages 10 hectares of Cabernet Franc vineyards on tuffeau limestone soils, including the distinctive Le Bourg and Les Poyeux parcels. The estate maintains traditional practices throughout production, from natural fermentation in cement vats to extended aging in old oak barrels, creating limited quantities of wines that rank among the Loire Valley's most collected bottlings.
Heritage & Leadership
The Foucault family has owned Clos Rougeard since the 17th century, with brothers Charly and Nady Foucault taking the helm from their father. For over four decades, they maintained this small domaine in the heart of Saumur-Champigny, building it into one of Loire Valley's most respected producers. In 2016, following Charly's passing, Nady Foucault sold the estate to Martin and Olivier Bouygues, who have maintained the estate's traditional practices while providing resources for careful modernization.
Vineyards & Wines
Clos Rougeard encompasses 10 hectares of vineyards in Saumur-Champigny, with the two principal sites being Le Bourg and Les Poyeux. These parcels sit on the region's characteristic tuffeau limestone bedrock, providing excellent drainage for the Cabernet Franc vines. The estate produces three red wines from Cabernet Franc: the Saumur-Champigny, Les Poyeux, and Le Bourg, as well as a white Saumur from Chenin Blanc called Brézé.
Philosophy & Practice
The winemaking at Clos Rougeard follows traditional methods refined over generations. Fermentation takes place in cement vats, followed by aging in old oak barrels for 18-24 months depending on the cuvée. The estate maintains extremely low yields in the vineyard and practices minimal intervention in the cellar. Temperature control during fermentation is achieved through traditional methods rather than modern cooling systems. The wines are bottled without fining or filtration to preserve their natural character.