Domaine Vincent Carême - Vouvray Première Trie (liquoreux) 2009
Première Trie is a flavorful cuvée, opening on the nose with notes of candied fruit, fig, apricot, and quince. On the palate, the nuances detected on the nose intensify, supported by a lovely acidity. A lovely cuvée, full of charm!
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from €99 on your first order
Eye
clear straw yellow color
Nose
with notes of candied fruit, fig, apricot, quince
Mouth
the notes perceived on the nose are supported by a lovely acidity
Serve
decant at 6-8°C
Open
1/4 hour before service
Drink from
2013
Drink before
2017
Food and wine pairings
A déguster sur du foie gras, des fromages, des desserts aux fruits...<br/>
Bettane & Desseauve
Rated estate (2026 guide) 3 stars (High-quality production, serving as a benchmark in its sector)
About the estate:
In Vouvray, Vincent Carême has imposed his brilliant style. Pure, precise, and luminous, the wines are priced between €15 and €20 and offer great value for money. The latest vintages are among the most accomplished of the estate and the appellation. Always interesting, the quality of the sparkling wines is noteworthy and the non-dosage brut is superb. You should place your order right away.
Guide Hachette des vins
Rated estate (2026 guide) Award-winning wines (This producer's wines are regularly awarded by the guide)
About the estate:
Created 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 best terroirs. He also produces Steen (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 (Up-and-coming stars or quality winemakers producing good-quality wines; you won't be disappointed when tasting the wines from these estates)
About the estate:
The discreet Vincent Carême, who also produces steen (the local name for Chenin) in South Africa under the name Terre Brûlée (40,000 bottles per year), is now one of the leading figures in the Vouvray appellation. On the 17.5 hectares of Chenin spread over the flinty clay soils of Vernou-sur-Brenne and Nozay, meticulous organic farming (certified in 2007) produces healthy, vibrant grapes in the cellar. This forty-something winemaker tends towards increasingly dry wines, but his Le Peu Morier and Tendre wines energetically incorporate residual sugars, offering salty and sapid whites. The standards are pushed even further with the introduction of biodynamic treatments; aging in old barrels (400 liters) is becoming increasingly precise. These wines are very well crafted.
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