100% organic Chenin Blanc from Benjamin’s first parcel on the première côte, ie, the first ridge of the plateau overlooking the Loire River. The name comes from three oaks that grow on a rise in the middle of the parcels, which amount to roughly 7.5 acres and have an average vine age of 50 years. The soil is clay-limestone with flint. As with all of his wines, this is allowed to ferment spontaneously, and is neither fined nor filtered. The élevage takes place in steel. Production averages 1,000 cases. This dry Vouvray exudes mineral aromas and fruity notes of yellow apple and citrus. Rich, long, and subtle, the palate has fantastic texture and freshness to its citrus, quince, white flowers and stone flavors. Finishes very dry and mineral-driven. Benjamin Serer was originally a chef for Alain Ducasse, but caught the wine bug while running a brasserie in Tours.
