Château du Hureau: Wines
After picking by hand the fruit is delivered to the cellars (pictured), where the vinifications naturally depend on the cuvée, especially the colour. One feature that all the wines have in common though is that all are now vinified, either entirely or at least in part, in large wooden foudres. This includes the entry-level Saumur Blanc, which was the last to be converted to foudre. Philippe has been working with foudres since the 2010 vintage, first making the move with his top white cuvée, and then his reds. All the foudres start out with a gentle toast, but after many years of use the impact of the wood is very minimal, regardless of how it was prepared.
Philippe still uses some barrels but only to take surplus wine that the foudres (two of which are pictured) cannot accommodate, employing old 600-litre barrels for the white overflow, and old 400-litre barrels for the red overflow. He avoids new oak. All the reds are vinified in the same manner, with no chaptalisation. He still has an array of stainless steel vats of course, which he now uses purely for blending or holding stock.
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