When Guillaume Reynouard acquired the 1649 manor at the foot of the Puy Notre Dame hill in 1995, he inherited clay-limestone soils with the potential to rival the Loire's finest addresses. Over the following decades he quietly turned that potential into some of Saumur's most compelling natural wines, earning Demeter biodynamic certification in 2010 after converting to organics in 1998.
Backstory
The Manoir de la Tete Rouge manor dates to 1649, making it one of the oldest continuously farmed estates in the Saumurois. Guillaume arrived with a vision to farm with absolute respect for the land, beginning organic conversion immediately and spending over a decade refining biodynamic preparations before seeking certification. His wife Sophie works alongside him, and the domaine has grown from 13 to nearly 23 hectares as Guillaume identified parcels worthy of the estate's standards.
The Region
Manoir de la Tete Rouge sits at Le Puy-Notre-Dame, on the southern edge of the Saumur appellation in the Maine-et-Loire department, where the tuffeau limestone plateau meets pockets of clay that retain moisture through dry summers. The area qualifies for both Saumur and the newer Saumur Puy Notre Dame appellations, and Guillaume was instrumental in reviving the local identity of Pineau d'Aunis, an indigenous Loire variety that had nearly disappeared from the region.
Vineyards and Farming
The Manoir de la Tete Rouge 22.8 hectares are planted across clay-limestone soils certified biodynamic under both Biodyvin and Demeter. Guillaume cultivates the vines with only shallow mechanical passes to a maximum depth of five centimeters, reserving deeper loosening for the period immediately after harvest. Cover crops grow between rows until mowing before the harvest season. Yields are kept deliberately low through severe green harvesting, and the estate has recently replanted significant acreage of Pineau d'Aunis to preserve the variety's presence in the appellation.
Winemaking
Manoir de la Tete Rouge destems fully and ferments with indigenous yeasts in concrete vats. Sulfur additions are minimal to absent, and the wines are released only when Guillaume judges them ready. The approach is strictly non-interventionist: no fining, no filtering, no additions beyond the occasional trace of sulfur at bottling when the wine demands it.
The Wines
The domaine produces thirteen cuvées spanning red, white, and sparkling styles. The flagship red Bagatelle is a Cabernet Franc that shows the iron-rich clay-limestone terroir at its most expressive. Tête d'Ange is a Chenin Blanc aged on lees that develops texture without losing the grape's bright acidity. Pierre à Feu and Tête de Lard are additional reds, while A Tue Tête highlights the estate's commitment to Grolleau Gris. Free Mousse is a pétillant naturel that has developed a following among natural wine enthusiasts internationally. We carry the Free Mousse Pet Nat.
