Maison Peltier is situated at Chanay to the north of the Loire River. The Peltier family have a long tradition of making wine in Vouvray. Today 3 brothers Jean-Marie, Vincent and Michel run the estateThe family's cellars go deep underground into the famous
Maison Peltier is situated at Chanay to the north of the Loire River. The Peltier family have a long tradition of making wine in Vouvray. Today 3 brothers Jean-Marie, Vincent and Michel run the estate
The family’s cellars go deep underground into the famous caves of the region.
It all started at the end of the 19th century with Denis and Georges Peltier, when they bought the land and decided to work together as farmers. Denis built the house in 1889, the symbol of our farm today, as well as the barn which allowed him to start farming the vineyard and also a few plots of cereals to feed the horse. He participated in the work of the land.
Raymond, Georges son, continued his fathers work. Hugues then took over the exploitation, giving priority to the cultivation of vines. However, the winter of 1962-1963 was extremely cold, and working on the land was impossible. The land remained frozen for more than a month. Hugues decided to keep digging our tuffeau cellar to expand the capacity of storage and improve his facilities.
In 1970, he took over the family house and started selling wine in bulk and in bottles. In 1976, the family owned 5 hectares of vines. In 1990, Huguess sons, Jean-Marie, Vincent, and Michel decided to work together and grow the family business. They created the current tasting and sales room. In 2011, they founded the company EARL PELTIER FRRES whose activity is exclusively vinicultural. The years have passed and with hard work and word of mouth, the Peltier house has acquired a real reputation for the quality of its Vouvray wines. Today, we are proud to be able to welcome you to premises that were extended in 2014. We farm 26 hectares in the Vouvray Appellation, in the Val-de-Loire, to the delight of wine lovers in the Loire.
Tasting Notes
Pear and quince on the nose. Wonderfully balanced on the palate with crisp acidity. Ageing has softened the acidity and created more complexity. A long finish. Drinking perfectly now, but will remain at its best for some time to come.
Great with fish, cheese boards and goats cheese tarts.
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