Notes: Bettane & Desseauve 15.5/20 + (Instant pleasure), RVF 15/20
Buy your Vincent Carême wines at the best price through a private sale!
Starting at €99 on your first order
Eye
Beautiful golden dress
Palate
long finish
Serve
at 10-12°C
Open
and serve!
Drink starting at
2011
Drink before
2013
Food and Wine Pairings
A déguster à l'apéritif...<br/>
Bettane & Desseauve
Rated estate (2026 guide): 3*Stars (High-quality production that serves as a benchmark in its sector)
About the estate:
In Vouvray, Vincent Carême has established his brilliant style. Pure, precise, and luminous, the wines are priced between 15 and 20 euros and offer excellent value for money. The most recent vintages are among the finest produced by the estate and the appellation. Always noteworthy, the quality of the sparkling wines is particularly noteworthy, and the non-dosage brut is superb. You’ll want to place your order right away.
Guide Hachette des vins
Rated estate (2026 guide) Award-winning wines (This producer’s wines regularly receive awards from the guide)
About the estate:
Established in 1999, the vineyard now covers 17 hectares cultivated using organic farming methods. In addition to sparkling wines and dry whites, Vincent Carême produces sweet wines from his finest terroirs. He also produces Desteen (the local name for Chenin) near Cape Town, South Africa, under the Terre Brûlée label.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated estate (2026 guide) 1*Star (Rising stars or high-quality winemakers producing wines of a good standard—you won’t be disappointed when you taste the wines from these estates)
About the estate:
The unassuming Vincent Carême, who also produces “steen” (the local name for Chenin) in South Africa under the Terre Brûlée label (40,000 bottles per year), is now one of the leading figures in the Vouvray appellation. Across 17.5 hectares of Chenin planted on the flint-clay soils of Vernou-sur-Brenne and Nozay, meticulous organic farming (certified in 2007) yields healthy, vibrant grapes in the cellar. This winemaker, now in his forties, is moving toward increasingly dry wines, but his “Le Peu Morier” and “Tendre” wines energetically incorporate residual sugars, resulting in briny and savory whites. His commitment to quality has been taken even further with the introduction of biodynamic practices; aging in old barrels (400 liters) is becoming increasingly precise. These wines are crafted with great care.