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Octavie, Loire, France

Touraine, Loire Valley

Isabelle & Noe Rouballay own and run this charming small domaine in southern Touraine on a plateau between the Loire and Cher rivers at Oisly. 

This family run domaine is totally focused on producing quality wines. They adhere to the TERRA VITIS approach, which whilst not truly organic, is a system which minimizes the use of artificial fertilizers and pesticides. Domaine Octavie has been in the same family since 1885. Isabelle & Noe Rouballay are the 5th generation to grow their own grapes and produce their own wine on the estate. With 30 hectares of vineyards primarily devoted to Sauvignon Blanc, the weather is oceanic with continental influences. 

The soils are sand over clay with small silex. Noe and Issebelle harvest at optimal maturity, de-stem and press directly. They let the juices settle in low temperature, stainless steel vats overnight where the wines stay on their fine lees until bottling. Isabelle & Noe’s wines are regularly recognized at the national and international competitions. 

Sauvignon, Touraine Blanc 

  • 100% pure Sauvignon Blanc 
  • young and old vines 
  • clean varietal expression, fruit driven with less minerality than the Prestige cuvee. 

“Prestige d’Octavie,” Touraine Blanc 

  • 100% pure Sauvignon Blanc 
  • 40 years old vines 
  • pure varietal expression, bursting with fresh fruit and minerality, beautiful complexity, style and elegance. 

Pineau d’Aunis, Touraine Rosé 

This fruit forward rosé is based on the Pineau d’Aunis. A “vin gris” or, a rosé wine made from black grapes in the same way as white wines. It has an onion skin colour or “partridge eye” color. 

  • very short maceration, a cool fermentation process and no malolactic fermentation. 
  • settles in the 4 months vat before bottling 
  • Refreshing, light and fruity with a spicy nose and delicate flavor of pepper. An easy-to-drink wine, good with spicy and summer foods 
  • can age two to three years. 

Gamay, Touraine Rouge 

This light and fruity red wine is based on the Gamay 

  • short maceration period of 4 to 5 days, fermentation with the skins, juice and pips. After maceration, the “free-run” wine is separated from the press wine (vin de presse). Before it is bottled, the wine sees careful filtration.