David & Lynn Levin
Premium wine is the focus at Levin Lynn and David Levin currently own three sites dedicated to producing some of the finest wines the Loire Valley has to offer. Those sites are Oisly, Choussy and Bourre – Vallee du Cher.
The original purchase of the first plot of land was made by David some 28 years ago. Originally the idea was to grow grapes in the Loire to make wines he could use to supply his prestigious hotel in London, The Capital Hotel.
David’s vision was to create a state of the art winery at Levin, however he became frustrated that his vision of a eco-sustainable winery using the finest modern winemaking techniques was not shared within France.
Ageing the wine in stainless tanks that are temperature controlled to ensure the wine retains its vibrancy. The result is remarkable, and it’s only through the dedication and hard work at the winery that we get to enjoy the results.
Sauvignon Blanc, In the words of Winemaker Benjamin Delobel
“In our opinion the Loire Valley remains the home of the Sauvignon Blanc. With our limestone soils, cool climate and long growing season (we routinely pick well into September) we have everything that is required to produce great Sauvignon. Of course great wine needs great winemaking and in our small cellars we treat our grapes with the greatest of care so that our wines continue to please our army of fans!”
It’s not all about Sauvignon
It would be very easy to think that Sauvignon was the only variety produced at Levin, but they also produce some of the finest Gamay we have come across. With 0.7 hectares dedicated to this juicy easy drinking red whose characteristic flavours include soft red fruits in the Choussy Vineyard and 2.8 hectares in the Bourre- Vallee du Cher site. The method used at Levin, together with the terroir and organic viticulture deliver only the finest grapes consisting of great structure, an aromatic profile and the complexity you would expect when you combine the French tradition with the finest new world innovative winemaking techniques.
Travelling throughout the new world, most notably Australia, David was introduced to the advances being made in agriculture and viniculture, methods not typically found in European wine production. With the help of some of his oldest friends he found a company in the Adelaide Hills who shared his vision. Shipped to France in its entirety along with the engineers who specialized in its assembly, the ‘Tin Shed Chateau’ now stands proudly, adopting a philosophy of combining the best of traditional organic agriculture with the finest innovative winemaking techniques.
David and Lynne’s passion for producing only the finest quality Loire wines are matched by young French Winemaker Benjamin Delobel who takes centre stage at Levin.
Through their desire to create the perfect Sauvignon Blanc characterising the terroir of the Loire soil, their sites have grown to cover a huge 18 hectares. Combined the three sites deliver grapes of unique structure and complexity. The soils give the wines produced in the Choussy and Oisly region the fruit flavours, bouquet and aromas you look for in a top class Sauvignon Blanc.
David, Lynne and winemaker Benjamin Delobel are committed to eco-sustainability, achieving organic certification, through their efforts they can control and reduce erosion, revitalize the soil and improve the overall terroir. In fact there is a dream at Levin that at some point they can use horses to work the land – you don’t get much more boutique than that.
Sauvignon Blanc, a passion realised
The Capital Hotel in London is all about style, elegance and quality. The passion for perfection was taken from the hospitality business by David and Lynne to the winemaking business and the same characteristics of the hotel mentioned above can be seen in the wine that is currently being produced at Levin. This is perfectly highlighted with the quest for the perfect Sauvignon Blanc.. Allowing the grapes to fully ripen on the vine ensures that the Sauvignon that we drink is a true reflection of the desired characteristics associated with the grape, a high racy acidity number. Then