Loire Valley Aoc-Guide

Contents
THE 51 AOPs AND THE PGIs OF THE LOIRE VALLEY.. . . . P. 4 Saumur Puy Notre Dame. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 65
THE HISTORY OF WINEGROWING Saumur-Champigny.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 67
IN THE LOIRE VALLEY.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 6 Coteaux de Saumur. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 68
Haut-Poitou. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 69
CLIMATE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 10
Rosé de Loire. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 71
GRAPE VARIETIES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 12
Crémant de Loire. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 72
GEOLOGY AND SOILS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 16
HARVESTING AND VINIFICATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 20 TOURAINE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 74
THE LOIRE VINEYARDS - FACTS AND FIGURES. . . . . P. 24 Touraine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 74
Touraine-Amboise.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 76
LA FILIÈRE VITICOLE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 27 Touraine-Azay-le-Rideau. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 77
Touraine-Chenonceaux. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 78
Loire Valley PGIs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 28
Touraine-Mesland. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 80
Touraine-Oisly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 81
LOIRE VALLEY AOPs ......................................... P. 30 - 125
Touraine-Noble-Joué. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 82
Saint-Nicolas-de-Bourgueil.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 83
PAYS NANTAIS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 30 Bourgueil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 85
Gros Plant du Pays Nantais. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 30 Chinon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 87
Muscadet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 31 Coteaux du Loir. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 89
What is sur lie?.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 32 Jasnières.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 91
Muscadet Sèvre et Maine.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 33 Coteaux du Vendômois.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 92
Denominations and Communal Crus.. . . . . . . . . . . . . . P. 34 Vouvray.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 94
Muscadet Coteaux de la Loire. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 36 Montlouis-sur-Loire. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 96
Muscadet Côtes de Grandlieu.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 37 Valençay. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 98
Coteaux d’Ancenis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 38 Cheverny. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 100
Fiefs Vendéens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 39 Cour-Cheverny. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 101
Orléans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 102
VIGNOBLES D’ANJOU-SAUMUR. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 40 Orléans-Cléry.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 103
Anjou. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 40
Anjou-Villages.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 42 CENTRE-LOIRE.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 104
Anjou-Villages Brissac.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 43 Reuilly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 104
Anjou-Coteaux de la Loire.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 45 Quincy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 106
Cabernet d’Anjou. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 46 Châteaumeillant.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 108
Rosé d’Anjou.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 47 Menetou-Salon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 110
Coteaux du Layon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 48 Sancerre.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 112
Coteaux du Layon « Villages ». . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 50 Pouilly Fumé.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 114
Coteaux du Layon 1er Cru Chaume. . . . . . . . . . . . . . . . . . . . . . . . . . P. 51 Pouilly-sur-Loire.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 116
Quarts de Chaume Grand Cru. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 52 Coteaux du Giennois.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 118
Bonnezeaux. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 54 PGI Côtes de la Charité. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 120
Coteaux de l’Aubance.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 56 PGI Coteaux de Tannay. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 122
Savennières.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 57
Savennières Roche aux Moines.. . . . . . . . . . . . . . . . . . . . . . . . . . P. 59 AUVERGNE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 124
Coulée de Serrant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 60 Saint-Pourçain. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 124
Saumur. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 61 Côtes d’Auvergne. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 125
Saumur Sparkling (Mousseux, Fines Bulles). . . . . . P. 63
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LOIRE VALLEY AOPs AND PGIs LOIRE VALLEY AOPs AND PGIs
The 51 AOPs and the PGIs of the Loire Valley

LOIRE VALLEY PGIs DENOMINATIONS AND COMMUNAL CRUS
Produced in the following 14 départements:
TOURAINE Touraine Amboise
Loire-Atlantique, Vendée, Maine-et-Loire, Deux-Sèvres, Sarthe, Indre-et-Loire, Vienne, Touraine Azay-le-Rideau
Loir-et-Cher, Indre, Loiret, Cher, Nièvre, Allier and Puy de Dôme. AOP - Touraine
AOP - Touraine Noble-Joué Touraine Chenonceaux
Touraine Mesland
AOP - Bourgueil
Touraine Oisly
DENOMINATIONS AND COMMUNAL CRUS AOP - Cheverny
AOP - Chinon
PAYS NANTAIS Clisson, Gorges, Le Pallet AOP - Coteaux-du-Loir
AOP - Gros Plant du Pays Nantais Working towards official recognition: AOP - Coteaux-du-Vendômois
AOP - Muscadet Château-Thébaud, La Haye-Fouassière, AOP - Cour-Cheverny
AOP - Muscadet Coteaux de la Loire Goulaine, Monnières-Saint-Fiacre, AOP - Jasnières
AOP - Muscadet Côtes de Grandlieu Mouzillon-Tillières, Vallet, AOP - Montlouis-sur-Loire
AOP - Muscadet Sèvre et Maine Champtoceaux (linked to Muscadet AOP - Orléans
AOP - Coteaux d’Ancenis Coteaux de la Loire AOP)
AOP - Orléans-Cléry
AOP - Fiefs Vendéens AOP - Saint-Nicolas-de-Bourgueil
Brem, Chantonnay
Mareuil, Pissotte, Vix
AOP - Valençay
AOP - Vouvray
ANJOU-SAUMUR
AOP - Anjou
AOP - Anjou-Villages CENTRE-LOIRE
AOP - Anjou-Villages Brissac AOP - Châteaumeillant
AOP - Anjou-Coteaux de la Loire AOP - Coteaux du Giennois
AOP - Bonnezeaux AOP - Menetou-Salon
AOP - Cabernet d’Anjou AOP - Pouilly-Fumé
AOP - Coteaux de l’Aubance AOP - Pouilly-sur-Loire
AOP - Coteaux du Layon Beaulieu-sur-Layon
AOP - Quincy
Coteaux du Layon «Village» Faye-d’Anjou
AOP - Reuilly
Coteaux du Layon 1er Cru Chaume Rablay-sur-Layon
AOP - Sancerre
AOP - Coulée de Serrant Rochefort-sur-Loire
Saint-Aubin-de-Luigné PGI - Côtes de la Charité
AOP - Quarts de Chaume Grand Cru
Saint-Lambert-du-Lattay PGI - Coteaux de Tannay
AOP - Rosé d’Anjou
PGI - Coteaux du Cher et de l’Arnon
AOP - Saumur
Saumur Sparkling: Mousseux or Fines Bulles
Saumur Puy Notre Dame
AOP - Saumur-Champigny AUVERGNE Chanturgue
AOP - Côtes d’Auvergne Chateaugay
AOP - Coteaux de Saumur
AOP - Saint-Pourçain Corent
AOP - Haut-Poitou
Madargues
AOP - Savennières
Boudes
AOP - Savennières Roche aux Moines
AUTRE
AOP - Rosé de Loire (made in Anjou, Saumur and Touraine) PGI - Calvados
AOP - Crémant de Loire (made in Anjou, Saumur and Touraine) (administrative links to the Loire Valley region)
Source: INAO (Institut national de l’origine et de la qualité) - 2018
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HISTORY HISTORY
The History of Winegrowing The earliest known reference to the

Touraine vineyards was in 582, made by
The region’s vineyards began to thrive in
earnest when Henry II Plantagenet, Count
in the Loire Valley

Grégoire de Tours - although Pliny the of Anjou, became King of England in 1154.
Elder had already made a more general He requested that Anjou wines be served
comment about the existence of vineyards in the Royal court, a tradition upheld by his
on the banks of the Loire. It seems that successors, John Lackland and Henry III.
creating the vineyards around the Château
de Chalonnes was the combined work And so for almost a thousand years, the
of the Count of Anjou and the Catholic crowned heads of France and England
authorities. continued to support the success of Loire
Valley wines. From the Royal Court to the
Augustine and Benedictine monasteries Loire châteaux, Capetians, Plantagenets and
played a major role in the development Valois all encouraged the discovery and
of the various Loire vineyards. During development of these royal vineyards.
the Middle Ages, word gradually began
to spread about certain wines, including On the whole, it was the middle
those of Saint Pourçain, (an initiative by classes - the ‘bourgeoisie’ who were
the Abbot of Cluny in the 10th century), responsible for the expansion of
Angers, Sancerre and Orleans, made from the vineyards around the towns of
the Auvernat grape. Angers, Saumur and Orleans in the
period between the Middle Ages and the
At that time, travelling by road was fifteenth century, when they succeeded in
a dangerous undertaking, and the abolishing the “droit de banvin”, a right that
river provided an ideal solution to gave the nobility a monopoly over the wine
transportation problems. It was, in fact, trade. The expansion of bourgeois-owned
and was one of the main reasons why vineyards around these towns encouraged
the vineyards flourished along its banks exports to Flanders and the cities of
and why they were able to develop as northern Europe, and increased the amount
they did. The river made transport links of Loire Valley wine being shipped from the
easier between the various river ports, port of Nantes. In the 16th century, almost
including the stretch from Saint Thibault in 10,000 barrels of wine passed through the
the south of Sancerre, to Nantes via Orléans, port, more than La Rochelle and Bordeaux
Vouvray, Tours, Angers and Chalonnes. combined.
Noblesse oblige: the history of the Loire and its wines is closely
linked to the history of France itself. The vineyards of the Pays
Nantais (Nantes area) were planted by the Romans 2,000 years
ago, but viticulture in the Loire Valley appears to have begun
in earnest around the fifth century AD; the vineyards were
developed by a series of enterprising princes and prelates.
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HISTORY HISTORY
Apart from bolstering exports, the Loire Dutch traders called for wines specially
also made it easier to introduce new grape made to suit the tastes of their clientele,
varieties. 16th century writer François leading to an unprecedented expansion in
Rabelais mentions Chinon wines made rural viticulture especially in the valleys
from the Breton grape - otherwise known of the Layon and Sevre-et-Maine, and the
as Cabernet Franc - which originated in the Saumur region as far as Vouvray. This boom
South West and arrived by river from the was to last until the middle of the 19th
Nantes region. century.
1532 marked the start of a new era of The Dutch merchants preferred to source
expansion for the Loire vineyards, with wine supplies from outside the towns,
François I authorising the Breton States thus avoiding the restrictions imposed by
to continue trading with other countries municipal regulations.
at their Ingrandes border. Customs duties
payable at Ingrandes were used to boost the Meanwhile in 1577, The Parliament of
production of high quality wines upstream, Paris passed a decree requiring all wine
known as “wines for the sea” (white wines merchants to purchase their supplies from
from Nantes, Anjou, the Layon Valley, the vineyards more than twenty leagues outside
Saumur area and Vouvray), the only ones the capital; this led to a mass increase in
able to carry the tax and be exported, mainly winegrowing around Orleans, Blois, the
to the Netherlands. Cher Valley and Sologne.
The French Revolution had a devastating been recognised as Appellations

effect on the Loire vineyards, particularly d’Origine Contrôlée since the very
those around Angers and Nantes which start of classification in 1936: Quincy,
were the setting for the Vendée wars. It also Muscadet Sèvre-et-Maine, Muscadet
slowed down the ongoing move towards Coteaux-de-la-Loire, Cabernet d’Anjou,
producing everyday wines, a change linked Rosé d’Anjou, Sancerre and Vouvray.
to the industrial revolution and increasing These were followed by wines from
demand from Paris. a number of vineyards in Anjou,
Saumur, Touraine and Centre-Loire.
The development of new transportation
methods, particularly railways, put the Loire In the year 2000, the Loire Valley between
vineyards in direct competition with wines Sully-sur-Loire and Chalonnes became a
from the Midi, and this in turn led to a UNESCO World Heritage Site, notable for its
renewed surge towards quality production. architectural heritage particularly its historic
But this new-found momentum came to a towns and world-famous châteaux. But above
dramatic halt towards the end of the 19th all, the Loire Valley boasts an outstanding
century, when a catastrophic outbreak of cultural landscape: an important interchange
phylloxera wiped out a huge proportion of of human values, bearing witness to the
the vineyards. interaction of man and his environment
across two thousand years of history.
Once the phylloxera crisis was over
quality was again at the top of the agenda, The AOC wines of the Loire Valley can
leading to the creation of the famous proudly boast that they are a key part of the
appellation system. The following have region’s historical and cultural heritage.
8 9
CLIMATE CLIMATE
In general, the Loire Valley climate is relatively mild winters, hot summers with
temperate, with oceanic influences plenty of sunshine and relatively small
Climate
in the Nantes and Anjou regions. variations in temperatures Some parts of
From Saumur to the Touraine these the region have a very dry micro climate in
influences are more continental, with which Mediterranean plants flourish.
oceanic patterns gradually tailing off
due to the hilly landscape. In the Saumur region, westerly winds are
From the borders of the Touraine to held back by the hills, and the climate
the Centre-Loire, the climate changes becomes semi- oceanic. Seasonal variations
again, becoming become semi- are naturally more pronounced.
continental as the oceanic influence
decreases. This is also the case in the Touraine, which
lies at the crossroads between oceanic and
The river and its numerous tributaries continental influences. A sequence of east-
play an important role in moderating west oriented valleys where the continental
the climate, by encouraging a host of influence is more subdued, gives a series
micro-climates ideal for vine-growing, of micro-climates which are all very well
hence the wide diversity of Loire wines. suited to growing vines.
Their buffering effect is a major factor in the
production of sweet wines. The climate in Centre Loire is more
continental, with wide seasonal variations
In the Nantais, oceanic influences lower in temperature. The region generally
the impact of seasonal variation. Winters experiences a very wide range of micro-
here are mild, while summer are hot and climates, varying in accordance with
often humid. altitude, hillside exposure, and the extent
of the influence of the dominant wind, the
Anjou enjoys an oceanic climate with north-easterly Bise.
For April 1 - October 30 Nantes Anjou and Saumur Touraine Centre-Loire

(Except annual temperature) Loire-Atlantique Maine-et-Loire Indre-et-Loire Cher
Hours of Sunlight (Cumulative) 1570 1420 1395 1372
Temperature in C° (Cumulative) 3071 3294 3278 3276
Average Annual Temperature in C° 11,9 11,9 11,1 11
Precipitation in mm (Cumulative) 406 352 376 527
10 11
GRAPE VARIETIES GRAPE VARIETIES
White Varieties SAUVIGNON BLANC

Grown mainly in the Loire Valley and
Grape Varieties MELON DE BOURGOGNE

This is the sole grape variety used to make
the South-West, Sauvignon Blanc is very
sensitive to its environment. Aromas are
wideranging, and strongly influenced by
AOC Muscadet. It originated in Burgundy, was the terroir in which the grapes are grown.
The delicate balance between introduced in to the Nantais region by monks Sauvignon Blanc is found chiefly in the
in the 17th century and has played its part in vineyards of Touraine and Centre-Loire,
the grape varieties and the making the white wines from this appellation creating a bond between the two.
terroirs in which they grow some of the the most popular wines in France.
Soils made up of crystalline rock to the
- unity from diversity - is all southeast of Nantes give the wine greater
the more remarkable when we finesse than sedimentary rock soils.
sedimentary rock. This is one of the earliest
consider that while some of the ripening varieties of any French appellation.
region’s great varieties are native
to the Loire Valley, many others CHENIN BLANC
(also known as Pineau de la Loire)
originated in east and south This variety is native to the Loire Valley, and
west France. Loire Valley wines was originally called Plant d’Anjou around the
10th century; its current name was
are distinctive in that for the popularized by Rabelais in the 16th century.
Sauvignon
most part, they are each made Nowhere does it better express the richness
from a single varietal: Melon de

of its terroir than here on its home ground. CHARDONNAY
This is a late-ripening varietal, able to adapt Originally from Burgundy, this
Bourgogne or Folle Blanche in well to the different microclimates of Anjou quintessentially continental variety is
and Touraine and giving a remarkable range known locally as Auvernat. It grows well in
Nantes; Chenin Blanc, Cabernet of wines. When harvested early, it makes poor, rocky, siliceous clay or calcareous clay
Franc and Gamay in Anjou, elegant, dry, white wines or can be used as soils, and is at its best when blended with
a base for sparkling wines. At the end of the other white varieties from the Loire Valley,
Saumur and Touraine; Sauvignon
grape harvest, grapes affected by botrytis especially in the production of Crémant de
Blanc and Pinot Noir in Centre- cinerea go into making the Loire Valley’s Loire and Saumur Brut.
Loire and Touraine; and also famous sweet wines, known for their excellent
aging potential.
Grolleau, Pinot Meunier, Pineau FOLLE BLANCHE
Originally from the south-west, this variety
d’Aunis and Romorantin. This is used to make Gros-Plant du Pays Nantais.
is a unique range of varietals Folle Blanche is a hardy grape, first planted
here in the Middle Ages and can adapt to
unmatched anywhere else in the a range of different soils and climates, but
world , and offers an extremely is at its best when grown in relatively poor
locations.
diverse, highly expressive
collection of wines. OTHER NOTABLE VARIETIES: MALVOISIE (PINOT GRIS),
CHASSELAS, ROMORANTIN, GROLLEAU GRIS,
Chenin SAUVIGNON GRIS (FIÉ GRIS)…
12 13
GRAPE VARIETIES GRAPE VARIETIES
Red Varieties GROLLEAU (GROSLOT)

Originally from the Touraine area, Grolleau
gives fruity, off-dry, easy-drinking rosés,
CABERNET FRANC and is the most widely grown red varietal
Cabernet Franc originated in the Spanish in the Loire Valley after Cabernet Franc
Basque Country, but is often called ‘Breton’ and Gamay. This vigorous, resistant variety
here as it arrived here many years ago is responsible for one sixth of the region’s
from Nantes, then part of an independent total production. Grolleau is the main
region. It is generally used on its own to grape used in Rosé d’Anjou, but can also be
produce single varietal wines, and it finds blended to make drier rosés such as Rosé
its fullest expression in the terroirs of the de Loire and Touraine Azay-le-Rideau, or PINEAU D’AUNIS
Loire Valley. This was the Loire’s first red sparkling wines. Pineau d’Aunis is a relatively uncommon
grape variety, introduced into the region varietal, grown primarily in the Loir Valley
in the 11th century, and is mainly used in between Vendôme and Angers. It grows
LE PINOT NOIR
the production of Chinon, Bourgueil, Saint- vigorously, and needs to be contained if
This red variety from Burgundy is the main
Nicolas-de-Bourgueil, Saumur, Saumur it is to make high quality reds and rosés.
grape grown in Centre Loire - an early
Champigny, Anjou and Anjou-Villages It produces lightly-coloured wines with a
varietal which performs well on calcareous
appellation wines, but can also be part of medium amount of tannin and spicy, peppery
soils. Formerly known as ‘Noirien,’ Pinot
a blend in the Touraine appellations, Fiefs flavours. On tasting, the wines show an edge
Noir is grown in the areas of the Loire
Vendéens and Coteaux d’Ancenis. Cabernet of freshness, along with flavours of red fruit
Valley with continental climates. It is the
Franc is growing increasingly important for such as strawberry, raspberry and cherry.
sole grape used in Sancerre, Menetou-Salon
making rosés, generally used on its own for
and Reuilly reds, and part of the blend for
Cabernet d’Anjou or in blends for certain
Touraine appellation rosés and sparkling
Coteaux du Giennois and Châteaumeillant. CÔT (MALBEC)
Gamay
We also find it in the east of the Touraine Côt has found an ideal terroir in the Touraine
wines.
and the Fiefs Vendéens. region - particularly the Cher Valley as far as
Amboise, where it is fast becoming a serious
rival for Grolleau. It is more delicate than
GAMAY
Grolleau, however, and gives better quality
Originally from the Centre - Est region
wines if pruned back very hard - although
of France, Gamay is widely grown in the
this involves rather more erratic production.
Touraine area where it is often used as a
In the Touraine vineyards, Côt is often used
single varietal. In Centre-Loire it is part
in blends with Cabernet Franc and/or Gamay.
of the blend for Coteaux du Giennois and
Châteaumeillant, while in the Nantais,
Gamay is one of the quintessential CABERNET SAUVIGNON
ingredients of Coteaux d’Ancenis and the A classic of Graves and the Médoc, Cabernet
Fiefs Vendéens, whether alone or as part Sauvignon grows happily in poor or well-
of a blend. Gamay prefers siliceous clay drained soils, showing particularly good
and granite soils to lime, and can give that expression in the schists of AOC Anjou-
are unexpected, unique results, especially Villages and Brissac, and giving its wines a good
in lends with Cabernet or Côt. In some tannic structure. Cabernet Sauvignon pairs
vintages, it is used in the Blois region, particularly well with abernet Franc to which
to make wines with moderate keeping it adds tannic structure and colour, although it
potential (in Touraine- Mesland AOC), is far less widely grown across the Loire Valley.
while in AOC Touraine and Anjou Gamay it
is used for primeurs. OTHER NOTABLE VARIETIES: PINOT MEUNIER, NÉGRETTE,
Cabernet franc Pinot noir MERLOT…
14 15
GEOLOGY AND SOILS GEOLOGY AND SOILS
Geology and soils

OCEANIC
éanique
éanique CLIMATE
Climat Océanique
Climat
/ Oceanic
Océanique
climate / Oceanic climate OCEANIC INFLUENCE / Influence océanique
Influence
/ continental
océanique /Oceanic
continental
and continental
Oceanic
influence CONTINENTAL INFLUENCE
and continental influence CONTINENTAL CLIMATE
Climat Continental
Climat
/ Continental
Continental / Continental climate
climate
Orléans Orléans
i re i re
Lo Lo
Simplified
Simplified
geology
geology
of theof
Loire
the Loire
Vineyard
Vineyard La Chartre-sur-le-Loir
La Chartre-sur-le-Loir
Blois Blois
e
r th
r th
Loir Loir
Sa
Sa
e
nn
nn
M M
Bre
Bre
ay ay
en en
ne ne
3 Angers Angers
Ancenis Ancenis
Loire Loire Vouvray Vouvray
8 9
Lay
Au
b
Lay ance
Au
ban
ce
Tours Tours Amboise Amboise Sancerre Sancerre
o on MontrichardMontrichard
Nantes Nantes
n
Saumur Saumur
Bourgueil Bourgueil 6 Cher Cher 9
5
2 4
Océan Océan 7 Chinon Chinon BourgesBourges 10
Vien Vien
Atlantique Atlantique Lac de Lac de ne ne
Grand-Lieu Grand-Lieu
1 Sèvr Sèvr
e Nan e Nan
tais tais
e e
Massif Armoricain
Massif Armoricain Th Th
socle ancien socle ancien o ue oue
t t
Ind Ind
Gneiss, Granite et Gneiss, Granite et re re
roches apparentées roches apparentées
Schiste Schiste
Carte réalisée avec le concours du service technique d’Interloire et la Cellule Terroirs Viticoles.
Carte réalisée avec le concours du service technique d’Interloire et la Cellule Terroirs Viticoles.
(Précambrien) (Précambrien)
Schiste Schiste Boulo Boulo Div Div
(Primaire) (Primaire) e e
og
og
ne
ne
Bassin Parisien
Bassin Parisien
sédimentaire sédimentaire
(Crétacé) (Crétacé)
Alluvions sablo-graveleuses
Alluvions sablo-graveleuses Creuse Creuse
Sables
Sables et argiles à silex et argiles à silex du Sénonien
du Sénonien
(Crétacé) (Crétacé)
Calcaire Calcaire
(Jurassique) (Jurassique)
Les Sables-d'Olonne
Les Sables-d'Olonne
Vignoble Vignoble Vignoble Vignob le le Vignob

Vignoble
Vignob leVignob
Vignoble
Nantais
Nan
Nant taisle Nant
Nantais
Nan taise Vignoble Vignob
TAIS Vignob
Vignoble Nantais le Vignob
le d'AnjouleVignob
Vignoble Nantais le VignobVignob
d'Anjou le
Vignoble Vignob
Vignoble
Vignob
Vignobl
Vignob
ou rSaumur
aine ou
Vignob
le Vignob
Vignoble
Vignobl
Vignoblelede
Vignobl
rSaumur
aine
Vignob
le deleSaumur
Vignoble
Vignobl
Vignob
Saumur Vignob le Vignob
Vignoble
Vignob Vignoble
Vignoble de
Vignob
Touraine Vignob
Vignob
le de Touraine Vignob
Vignobl
Vignob lde
e Vignob
Vignobl
leVignob
Tou lde
Vignob e Vignob
lreaine Tou rVignob
aine
Vignob
Vignobl le Vignob
Vignobl
le le leVignob
Vignob Vignoble
Vignobl
Vignoble de Saumurle du
Vignoble
Vignobl
Vignob
Vignoble deCent
Centre
le du Cent
Saumur Centre
Vignoble
Vignobl
VignobVignoble
Vignobl
Vignob
le Nan
Nant
let Nan
Nantt Vignob
Vignob
lle
e d'Anjou
lle
e d'Anjou
NANTAIS NAN Vignob Vignob ANJOU Anjou
ANJOU Anjou e d'Anjou e d'Anjou
Vignoble Vignoble
de l’Anjoude l’AnjoudeVignoble deVignoble
de Saumur de Saumur Vignoble Vignoble
de Touraine
de Touraine Vignoble Vignoble
du Centredu Loire
Centre Loire
Vignoble de Touraine Vignoble de Touraine Vignob Touraine Vignob
Vignobl
Vignob CentreTouraine
le du Centr Vignoblle du Centr
Vignob Centre
Vignoble
Vignoble
Vignob Nantais e Nantais
Vignoble
Vignob Nan ais Nan ais Touraine de Touraine
aine de Touraine
Touraine aine Touraine T
Touraine de Touraine
Touraine Touraine
T de Touraine Vignoble
Vignobl
Vignoble de Saumur Vignoble
Vignobl
Vignoble de Saumur aineVignob le de Touraine Vignob
Vignobl
Vignob Vignob TreTouraine
le de
le du Centou
Cent raine Vignob
Vignobl
Vignob Tre raine
le du Centou
Cent Vignoble du Cent Vignoble du Cent
eouVignob le lle
SAUMUR
eVignob le Vignoble de Touraine
SAUMUR Vignob leCentVignob
Vignob le Vignob
Vignoble
V
Vignob
ignob Vignoble
V
Vignob
ignob e Nantais Vignob tais Vignob
e NanVignob le Vignob
Vignob le Vignob ouVignob lle
eMain Vignob eVignob
NANTAIS NANTAIS Nantais Nan tais VignobPrincipaux
Nan tCépages
ais Vignob Vignob
Vignoble de Touraine Vignoble de Touraine
aine Vignoble de Touraine
Vignoble
Vignob Vignob
Vignoble
Vignob
le de Touraine
du Centre Vignoble du Centre
Vignob
Vignoble
Vignob
Cépages /l Vignob : /l Vignob leaine VignobPrincipauxle Cépages: / MainVignobgrape varietiesl :e Vignob rlee
e Vignob rleVignob
ee Vignob
Vignobl lle
/e rleVignob
VignoblCépages:l le
/e
Vignob VignoblVignob Vignoble e d'Anjou
Vignoble egrape
d'Anjou le de Touraine le de Touraine
Vignoble
Vignob le de Touraine
du Centre Vignoble du Centre
Vignob
Touraine
Touraine
Vignoble Nant
Nantais e Nant
e SAUMUR ele Saumur
SAUMUR Vignobl
Vignob elde
elBlanc
Vignobl
Vignob
ouraine le Vignoble de Touraine Vignoble
Vignob VignobPrincipaux de Teou aine de T
Vignob eou aine
le: de Touraine
Vignob aine le de Touraine
Vignoble de Touraineaine
VignoblVignoble
Vignob de
le du Centr
Cent
de
reTouraine
aine
Touraine aine
Vignoblle du Centr
Vignob
de Touraine
Vignob aine
le de Vignob
Vignoble
Vignobr
Vignob le Cent
lVignoble
du de
Centre
Centr
Vignoble
Vignobr
Vignob lVignoble
du Centre
Centr
Cent dugrape
Cent re Vignoble
: du Centre
du Cent Vignoble du Cent
de Vignob
Blanc et Pineaul ePrincipaux
Vignob Sarthelld’Aunis
eouBlanc,
Nantais Nantlais NAN TAIS Vignob
Principaux Cépages / Main
NAN le Vignoble
TAIS Vignob
grape varieties
le
: / Main grape varieties : Cépages / Main
Principaux Cépages: / Main grape varieties
varieties : Principaux Principaux
Vignoble
Vignobl
Vignob grape Cépages
varieties
elSaumur
Main
Vignoble
Vignobl
Vignob grape varieties Cépages / Main grape varieties Principaux Cépages Principaux
Main grape varieties Main varieties
Vignoble
Vignobl
Vignob
Vignoble
Vignobl
Vignob
le Nan
Nantais
letais
Nantais
Nan taisVignob
Anjou Anjou
Touraine
Touraine
Cent Cent
e Anjou
e Anjou
le Nantais le NanVignob
tais eMelon
Nandetais
Vignob leFolle
Nan tais VignobleVignob
Nantais le d'Anjou
Vignob le d'Anjou
Vignob lVignob Vignob
Vignoble
Vignobl
Vignob le lVignob
Vignoble
Vignobl
Vignob le Vignobl
Vignob e Vignobl
Vignob e
Vignob e d'Anjou Vignob e d'Anjou
e de Vignob
Saumur e de Saumur dansVignob
Vignobl e du Cent
dansVignob
Vignobl
rVignob
eSarthelele dudeCent rVignob
e aine
Nan t Nan t Vignob elCabernet
de
Blanc ou Vignob
raine Vignobl
Vignob le du leCentr
deVignob
Centre
Cent re aine
Vignobl le du Centr
Centre
Cent re de Touraine
Centre
C
Cent
ent Cent
Centre
C ent
Nantais Vignoble
Vignobl
Vignob Vignoble
Vignobl
Vignob Chenin Chenin
d’AunisBlanc et
la Pineau la
Nantais Nan t ais Anjou Vignoble Anjou Vignob Vignob le
Bourgogne, MelonBlanche
de Bourgogne, Folle Blanche Cabernet Franc, CheninCabernet
Blanc Franc, Cheninle d'Anjou
Blanc lTe d'Anjou
Cabernet Franc, Chenin Franc, Chenin Touraine Sauvignon
Vignoble
Vignob deBlanc
du Centr
Cent et
reTourainePinot
Sauvignon
Vignoble
Vignob eNoir CentBlanc
du Centr re et Pinot Noir
Vignob
le deVignob
elede
deSaumur
lTeou
deraine
Touraine
NAN NAN de Saumur de Saumur
Vignob lNAN
eVignob
Nan le Nan
Vignoble
Vignobl
Vignoble
Vignobl
Vignob
le Nanle Nan Vignobl
Vignob Vignobl
Vignob lSaumur
NANTAIS
T NANTAIS
T SAUMUR aine SAUMUR T aine raine ou raine
NAN Vignoble Anjou VignoblVignoblee Anjou Vignob Vignob
Chenin Blanc, Cabernet
Chenin
Franc Blanc,
à l’Ouest
Cabernet
de Tours
Franc
/ Chenin
à l’Ouest
Blanc,
deSauvignon
Tours / Chenin
Blanc, GamaySauvignon
et Côt à l’Est
Blanc,
de Gamay
Tours et Côt à l’Est de Tours
ais ais Vignoble

Vignoble Nan Vignoble
Vignoble
Nan
Anjou Vignob
VignobllleAnjou
e Anjou Vignob
Vignobllle e AnjouAnjou VignobleAnjou Vignoble de Touraine
Vignoble de
Vignob
Vignob
Vignoble
Vignob
Vignoble
Vignob
le de Touraine
du Centre
Touraine aine
Vignoble du Centre
Vignob
Vignob
de Touraine le de Vignobl
Vignob
aine Vignob
aine
le du le de
Centre
Centr
Cent Vignobl
Vignob
r e ainele
VignobleVignob
du Centre
Centr
Cent r e
de Touraine le de Touraine Vignoble
Vignoble du Centre
Vignoble Centre
Vignoble du Centre
Centre
Numbered 1 - 10 : cf pp 18-19
16 17
GEOLOGY AND SOILS GEOLOGY AND SOILS
GRANITE 1 6 YELLOW CHALK (TURONIAN TUFFEAU)

Granite is an igneous rock from deep within the earth’s core, and Yellow tuffeau is a calcareous rock of compressed sediment from
is a quintessential feature of Brittany and its heritage. Melon de warm, shallow seas. Vines planted in these soils, known locally as
Bourgogne flourishes in this hard, acidic rock whose mineral make- ‘aubuis’, send down deep roots to find water and minerals, giving
up is visible to the naked eye. Granite soils give Muscadet wines wines such as Vouvray added power. The Turonian geological era is
their distinctive expression. named for the town of Tours.
GNEISS 2
7 SAND/GRAVEL ALLUVIUM
Alluvium is loose material - pebbles, stones, gravel and sand -
Gneiss is formed by the metamorphosis of granite or schist, and
deposited by watercourses; these soils are known locally as
is another ocean-influenced rock found in the vineyards of the
‘varennes’. Most, as far as Chinon and around Bourgueil, are planted
Nantais. Gneiss has a foliated structure in which vines root well and
with Cabernet Franc, and produce succulent, well-rounded, velvety
which reflects its heat back to the plant, helping to bring Muscadet
wines. Similar alluvial soils can also be found on the banks of the
ERUPTIVE ROCKS
wines to life.
Cher at Quincy.
SEDIMENTARY ROCKS
PALAEOZOIC SCHIST 3 8 SENONIAN SAND
These schists exist in a variety of colours and types, including As the sea gradually retreated (over some 100 million years) it left a
shale, purple schists and sandstone - another reason why the wines series of deposits, including the sand that we find along the length
here (such as Coteaux de l’Aubance) are so unique. The fine slate of the Loire river bed. Sandy soil is both permeable and easy to work,
commonly found covering the soils is formed from schists. and the vines here produce lively, light-hearted, fruity wines.
PRECAMBRIAN SCHIST 4 9 FLINTY CLAY

These metamorphosed schists form the mineral base on which Flinty, siliceous clay soils are known locally as ‘perruches’ or
many of Anjou’s most famous crus, made from Cabernet Franc ‘chailloux,’ and are found in Touraine and Centre-Loire, often
and Chenin Blanc, are grown. They make up the oldest areas of the alternating with sandy soils. Chenin Blanc and Sauvignon Blanc in
vineyard, going back some 530 million years, and lie mainly to the particular thrive in these soils, the surfaces warmed by the flinty
south of the Loire Valley and the Layon. stones from which they draw their mineral flavours.
WHITE CHALK (TURONIAN TUFFEAU) 5

SEDIMENTARY ROCKS
This is a calcareous sedimentary rock of marine origin - the soft

10 KIMMERIDGIAN LIMESTONE (JURASSIC)
chalk which has made its mark on the region’s landscape - used, A calcareous sedimentary rock, marine in origin and rich in fossilized
for example in the construction of the famous Châteaux on the oysters. When combined with sand and flinty clay it gives elegance
Loire. Cabernet Franc and Chenin Blanc planted in these soils can and minerality to Sauvignon Blanc wines. This is the bedrock of the
give complex, well-structured wines, while natural tuffeau caves Centre-Loire vineyards, and is also found in the western basin of
are perfect for storing the top Saumur and Touraine crus, often for the Loire.
many decades.
18 19
HARVESTING AND VINIFICATION HARVESTING AND VINIFICATION
Harvesting by machine, depending on appellation

regulations, the topography of the vineyard
Harvesting and Vinification

(some vines in Sancerre, Coteaux du Layon
As the Loire Valley grows a wide variety or Coteaux de la Loire, for example, are
of grapes which then go to make many planted on steep slopes where only manual
different types of wine, the harvest season harvesting is possible) and the individual
here can be relatively long - from the winemaker’s preference.
beginning of September right through to
mid-November. Bearing in mind the lower cost of mechanical
harvesting, the speed and flexibility it gives
Harvesting generally begins in early and the quality obtained when done well,
September for earlier varieties, mechanical harvesting is more widespread;
notably Melon de Bourgogne and for sweet wines, however, where harvesting
Folle Blanche. These are followed needs to be done in successive passes, the
by Chardonnay, Sauvignon , Gamay, grapes are always picked by hand.
Pinot Noir and the Chenins used for
sparkling wines, and finally Cabernet In addition, given the Loire Valley’s very
and Chenins destined for dry, demi- northerly location, it is important to note
sec and sweet wines. that each year’s weather conditions have a
greater influence on harvesting decisions
Harvesting can be either manual or here than in other wine regions.
20 21
HARVESTING AND VINIFICATION HARVESTING AND VINIFICATION
Vinification • For sweet white wines made from

Chenin, alcoholic fermentation takes
significantly longer, sometimes over a
Loire Valley white wines can be dry, demisec, month, as Chenin musts are particularly
sweet or sparkling: rich. Aging in barrels or vats also lasts
longer.
• Dry white wines are make in the • Sparkling wines are made by the
traditional way: grapes are pressed and méthode traditionnelle, in which a liqueur
fermented in temperature controlled de tirage - yeast and a small amount
stainless steel or enamel vats. The wines of sugar - is added to the base wine to
are generally aged in tanks and then encourage secondary fermentation in the
bottles. Length of aging depends mainly bottle. These wines are then generally
on appellation and the style of wine aged for several months before disgorging,
sought. To preserve freshness, most Loire corking and sale.
Valley whites do not undergo malolactic
fermentation. • Vinification methods for rosés, could also
be classed as traditional. Two methods are
The ‘Sur Lie’ method is used especially for used: direct pressing which gives more
the wines of Nantes and surrounding area delicately-coloured wines, or ‘saignée’ where
(Muscadet and Gros Plant du Pays Nantais the picked fruit is macerated for a short time
- this is described in more detail on page to give a darker colour and more intense
32 below. range of flavours.
•
Red wines are fermented in barrels or
temperature controlled tanks. Vatting
time varies significantly, depending on
appellation regulations and the style of
wine sought by the winemaker. Loire
reds systematically undergo malolactic
fermentation not just to add a supple,
rounded texture, but also to ensure
microbiological stability. The wines are
aged for varying lengths of time, in tanks
and then bottles; barrels are not widely
used. In the Touraine appellations and
Anjou-Gamay part of the harvest is vinified
by semicarbonic maceration to give a range
of ‘primeur’ (very young) wines.
Loire red wines are as diverse as the grapes
grown to make them – their differences
are inherent in the variety of the region’s
soils and climates: light, fruity wines which
are at their best when very young grow
alongside appellations whose wines are full,
concentrated and show excellent keeping
potential.
22 23
THE VINEYARDS - FACTS AND FIGURES THE VINEYARDS - FACTS AND FIGURES
WINE PRODUCTION IN THE LOIRE VALLEY

The Vineyards - Facts and Figures Growth in Wine Production by Category
Source: Customs
Sources: France AgriMer, InterLoire, BIVC, Douanes françaises, IRIFRANCE, TNSWorldpanel 3,000,000
284,214 294,765
265,827
271,236 285,623
2,500,000 274,736
157,052 169,663
219,375 192,907
2,000,000
Hectoliters
AOP
1,500,000 PGI
2,479,972 2,484,523 SIG

2,378,391
1,000,000 1,999,145 2,086,925
500,000
0
2013 2014 2015 2016 2017
Breakdown of 2017 Harvest by Wine

Colour (all wines) Types of Business 2017
Production 2017 Sources: Customs, InterLoire, BIVC, FRCVVL
Rosés Sparkling
23.5 % 13.9 %
2.45 2
million hl million hl Reds
21.3 % Whites 6,200 250 16
(7 % of total of AOP wines vignerons maisons cooperative
41.3 %
French produced (12 % de négoce wineries
production) of total French
production)
Source: Customs
SUSTAINABLE PRODUCTION
The AB label - Growth in the Number of Businesses and Vineyards Operating Organically/in Conversion
Sales 2017 Nombre d’indications géographiques 600 7,000
6,488
5,941
1.9 million hl 482,000 hl 500 5,273
5,611 6,000
sold sold 5,016
5,000
Number of businesses
in France to export 51 AOPs 4 PGIs 400
(14 %
(5 % 4 ,00
Hectares
of all French
21% wine AOPs)
of PGIs 300
79% in France) 503 3,000
422 441 449
200 400
2,000
100 1,000
Sources: InterLoire, BIVC, Customs Source: INAO
0 0
2013 2014 2015 2016 2017
Turnover 2017 Area under vine 2017 Source: Agence Bio
Other accreditations
including
€ 1.3 billion 57,200 ha

(11 %
48,300 ha
growing AOP wines HVE TerraVitis Agriconfiance
of France’s (11 % of French
total vineyard
Estimate by InterLoire, BIVC
area)
AOP vineyard 38 operations 91 operations 290 operations
area)
1,272 ha 2,630 ha 3,353 ha
Source: Customs Source: French Ministry Source: TerraVitis Source: Loire Propriété
for Agriculture and Food and cave de Saumur
24 25
THE VINEYARDS - FACTS AND FIGURES THE WINE INDUSTRY
The Loire Valley - Varietal Mix

Source: FranceAgrimer 2016
The Loire Valley Wine Industry
Other 12.8 %
Grolleau 3.2 %
Sauvignon 15.3 %
Pinot noir 2.6 %

Structure 2018
Chardonnay 4.3 %
CNAOC UMVIN
Gamay 6.2 % Melon de Bourgogne
NATIONAL
National CNIV
National Vin et Union des
15.8 % représen-
tations
Confederation
National Committee of
Interprofessional Wine Councils
société Maisons de
of AOCs Marques de Vin
Chenin 14.6 %
Cabernet Franc 25.2 %
INTERPROFESSIONAL WINE COUNCILS
INTERLOIRE BIVC
Nantais Anjou Saumur Touraine Centre Loire
Cabernet Franc Gamay Grolleau
Union of Loire Valley Trade
Confederation of Loire Valley FUVC
WIne Hlo uses Syndicate
Winegrowers - CVVL Centre-Loire
UMVL
16,369 ha
Centre-Loire
4,046 ha 2,086 ha
REGIONAL
(47.1 % of all (15.0 % of all (94.5 % of all Loire organic wines
Cabernet Franc Gamay Grolleau
plantings plantings plantings Regional Federation
in France) in France) in France) of Cooperative Wineries
Regional Federations of
Independent Winemakers
+417 ha since 2012 -290 ha since 2012 +3 ha since 2012
Syndicate of Loire Valley
IGP Wines - ODG
Pinot noir Melon de Bourgogne

Viticultural Federations
FVN (44) - FVAS (49) - FAV (37-72)
DEPARTEMENTAL
FAV (41) – FUVC (18)
1,703 ha 10,253 ha
(7.1 % of (99.8 % of Melon ODG (AOP Managing Body)
Pinot Noir de Bourgogne
plantings plantings WINEGROWERS
NEGOCIANTS
in France) in France) COOPERATIVE CELLARS
+60 ha since 2012 -545 ha since 2012
Sauvignon Chenin Chardonnay
9,911 ha 9,499 ha 2,793 ha

(30.8 % of all (91.6 % (6.3 % of all
Sauvignon of all Chenin Chardonnay
plantings plantings plantings
in France) in France) in France)
+789 ha since 2012 +659 ha since 2012 +347 ha since 2012
Source: FranceAgrimer 2016
26 27
LOIRE VALLEY ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE LOIRE VALLEY ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
Loire Valley GPIs

By decree dated 16th November 1981, amended 11th May 2007;
Protected Geographical Indication (IGP) since August 2009
Despite a very broad range of climate and Growing practices:
soil conditions, the Loire Valley shows good These vary according to grape variety and
degree of consistency by virtue of their region.
northerly location.
TASTING NOTES
WINE White wines are largely dry with a
Average annual production over the distinctive vibrancy and delicate floral and
last 5 years: 243,000 hl. fruity flavours. Rosés are light, bright and
Chite: 139,400 hl, refreshing, while reds can be light or robust
Red: 52,400 hl, in structure, but always with a distinctive
Rosé: 51,200 hl. suppleness.
Maximum yield: 90 hl/ha. There are three more GPIs covering a
Varietals: more limited geographical area; these are
VINEYARDS Géographique Protégée, or IGP (Protected Whites: Sauvignon Blanc, Chardonnay, GPI Côtes de la Charité and Coteaux de
Location: Production of Loire Valley IGP Geographical Indication). Although there Grolleau Gris, Chenin, Pinot Gris, Tannay in Nièvre, IGP Coteaux du Cher
wines is permitted across 14 Departments are no legal barriers to its use, the Vin de Folle Blanche, Melon, Orbois, Pinot Blanc, et de l’Arnon in Cher and Indre and one
in the Loire Valley winegrowing region, Pays name is slowly disappearing as wines Sacy, Sauvignon Gris. further GPI - GPI Calvados - in the same
namely Loire Atlantique, Vendée, Maine- adopt the new Val de Loire IGP label. Reds and rosés: Gamay, Cabernet Franc, administrative area.
et-Loire, Deux-Sèvres, Sarthe, Indre-et- Production of IGP wines is governed by Grolleau noir, Grolleau Gris, Pinot Noir,
Loire, Vienne, Loiret-Cher, Indre, Loiret, French and EU regulations setting out Pinot Gris, Merlot, Pineau d’Aunis,
Cher, Nièvre, Allier and Puy de Dôme. production conditions. The rules are less Abouriou, Cabernet Sauvignon, Côt (or
Regulations specify that the following stringent than AOC regulations, and Malbec), Egiodola, Gamay de Bouze, Gamay
geographical names may be added to give winemakers and negociants more de Chaudenay, Négrette.
the Loire Valley IGP descriptor where flexibility to be creative and produce a
Sarthe
applicable: Allier, Cher, Indre, Indre-et- range of distinctive wines. Loiret
Loire, Loir-et-Cher, Loire-Atlantique, Soils: The Loire and its tributaries flow Loire
Loir-
Loiret, Maine-et-Loire, Nièvre, Sarthe, through a variety of geological landscapes Atlantique Maine- et-Cher
et-Loire Indre-
Vendée, Vienne, Marches de Bretagne and ranging from the Massif Armoricain in et-Loire
Pays de Retz. Nièvre
the Nantais and Anjou to the limestone of Cher
Deux-
Vineyard Area: 4,230 ha. Saumur and Touraine and volcanic rock of Vendée Sèvres
Indre
History: The Vins de Pays classification Auvergne. Vienne

Allier
came into being in 1968; on 16th November Climate: In general, the Loire climate
a new name was created for designated is temperate, with oceanic influences
wines made in the Loire Valley - Vin de in the Nantes and Anjou regions. In
Puy-de-Dôme
Pays du Jardin de la France. A further Touraine these influences gradually
decree, dated 11th May 2007, replaced this become more continental, so that by the
name; wines were henceforth known as time we reach Centre-Loire, the climate
Vin de Pays de Val de Loire. is semicontinental. Precipitation is even
However, since August 2009, Vins de throughout the year (between 600 and 700 Produced across 14 departements
Pays wines have a new quality marker mm) and temperatures are mild, showing
recognised at European level: Indication no extremes.
Sources: Interprofessions, INAO. 5 year average (2013-2017)
28 29
PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
Forêt de Bercé
Gros Plant du Pays Nantais Muscadet

Sarthe
Mayenne
Ve
Forêt de Bercé Orléans
Sarthe
Mayenne
AOP/AOC by decree dated 16th November 2011 Vendôme AOP/AOC by decree dated 23rd September 1937, amended November 16th 2011.
Loir
Loir
e
Loir
Parc Naturel
Régional ron
Angers
Blois de la Brière Beuv Parc naturel
Gros Plant du Muscadet Ancenis Régional Loire
Parc Naturel
Pays Nantais Angers Forêt Anjou-Touraine Tours Ambois
Régional
Loir
de Sologne AOP area Au Lo
de la Brière
AOP area Ancenis
Parc naturel
Régional Loire e ban ire
Loir
Anjou-Touraine Tours Amboise ce
Lo
e Au
ban
ce
ire Nantes Saumur
Montrichard
Nantes Saumur Layon
Layon Sancerre
Chinon
Chinon Lac de
Lac de Grandlieu Clisson
Clisson
Grandlieu
Cholet
Cholet
Bourges
Nevers
Maine Maine
Sè Sè
vr vr
e Ind e
Na
nt
ais
re
Loire Na
nt
e ais
Ch
e
er
Parc Naturel Régional Châteauroux
de la Brenne
VINEYARD WINE
Thouet VINEYARD WINE
Vienn
Creuse
Location:
The Gros Plant du Average annual production over the Location: This vineyard areaat the western Thouet annual production over the
Average
La Pays Nantais
y
Les Sables
Vienn
e
d’Olonne y
terroir extends across the whole of the last 5 years: 33,500 hl.
Poitiers Lesextremity
Sables of the Loire Valley is bordered
La to last 5 years: 357,000 hl for all Muscadets,
e
d’Olonne
Nantais vineyards, from Ancenis to Pornic. Base yield: 70 hl/ha. the north by Brittany, the foothills of the including 79,200 for MuscadetPoitiers
AOP.
There are two major production areas: East Mauges and the Bocage Vendéen to the east Base yield: 65 hl/ha for the regional
Grape variety: Folle Blanche.
Océan Atlantique
of Sèvre et Maine on the one hand,
Parc Naturel(Loroux-
Régional
du Marais Poitevin
and south east, the Marais Breton alluvial appellation.
Growing practices:
All
Bottereau and Vallet) and Logne, Boulogne plain to the sout west and the Retz Atlantic
ier
and Herbauges on the other, (Corcoué-sur- Planting density: 7,000 vines per hectare. Océan Atlantique
coastline to the west.
Parc Naturel Régional
du Marais Poitevin
Grape Variety: Melon de Bourgogne.
Logne and Saint-Philbert-de-Grand-Lieu.) Pruning: Single guyot pruning. Growing practices:
Vineyard area: 8,430 ha across all Muscadet
‘Sur Lie’ production: see Nantais vineyards, Planting density: 5,000 vines per hectare.
Vineyard area: 610 ha. appellations, including 1,600 hectares for
‘sur lie’ (on lees), p.32. Pruning: Single guyot to 10 buds.
Soils: Soils are made up mainly of gneiss, the general appellation.
Aging on lees: A traditional practice,
mica schist and greenstone (gabbro and Soils: A varied structure of igneous
TASTING NOTES formalised in 1977. Lees aging is specific to
amphibolite). and metamorphic rock from the Massif
Appearance: Light in colour with a the Nantais vineyards (See p. 32).
Climate: Chiefly temperate oceanic, a mix Armoricain, made up mainly of gneiss, mica
of sunshine and rain which gives the local
glimmer of green. schist, and smaller Clermont Ferrand
quantities of amphibolite
gabbro and granite.
TASTING NOTES
wines their distinctive elegance. There are Nose: Fruity and floral.
Appearance: Light in colour with green
variations in climate between one end of Palate: Light, and bright, with an elegant vi- Climate: Chiefly temperate oceanic, with highlights.
the region and the other, caused by their va- vacity and fruitiness shining through. Wines precipitation evenly spread throughout the
Nose: Floral, fruity aromas.
rying distances from the coast, the Loire or aged on lees are rounder and more supple; year. There are variations in climate between
other expanses of water. Lees aging also gives Gros Plant du Pays Nan- one end of the region and the other caused Palate: If aged on lees, the wine is very
tais a distinctively crisp, vibrant character. by their varying distances from the coast, rich and supple. Lees aging gives the fresh
the Loire or other expanses of water. Muscadet wines a distinctively crisp, vibrant
Serve at: 9 - 11°.C
character.
Food/wine pairings: Gros Plant du Pays
Serve at: 9° - 11°.
Nantais pairs particularly well with shellfish,
notably oysters. Food/wine pairing: Young Muscadets
are fresh and light, and pair well with fresh
oysters, smoked eel and grilled sardines.
30 31
Muscadet Sèvre et Maine

Forêt de Bercé
Sarthe
Mayenne
The Nantais Vineyards: What is ‘Sur Lie’? OP/AOC by decree dated 14th November 1936, amended 9th November 2011
Vendôm
Loir
THE VINEYARDS Muscadet Sèvre et Maine

Parc Naturel
Régional
AOP area Angers
The use of the “sur lie” (on lees) descriptor de la Brière
Ancenis
Parc naturel
Régional Loire
was formalised in 1977, and may be used Loir

Anjou-Touraine Tours Amboise
Au Lo
e ban ire
only for wines produced in the Gros Plant ce
du Pays Nantais, Muscadet, Muscadet Nantes Saumur

Layon
Sèvre et Maine, Muscadet Côtes de
Grand Lieu and Muscadet Coteaux de la
Chinon
Loire ppellations. Lees are the dead yeast Lac de
Clisson
Grandlieu
particles left over after the fermentation Cholet
process.
Maine
The “sur lie” method was first practised at Sè
vr
e
the beginning of the 20th century. It was Na
nt
ais
discovered by chance, when some of the local e
wine producers ook to keeping the year’s best VINEYARD WINE Par
barrel of wine for themselves, to celebrate Location: The Muscadet Sèvre et Maine Average
Thouet annual production over the
Vienn
Cr
family occasions. They found that keeping the area extends across some twentyLacommunes
Les Sables
y last 5 years: 261,900 hl.
e
wine in a “wedding barrel” without racking to the
d’Olonne south east of Nantes. It takes its Base yield: 55 hl/ha. Poitiers
gave it a distinctive character – it was fresher name from the two rivers flowing through
Grape variety: Melon de Bourgogne.
on the palate and the bouquet was more the vineyards: the Sèvre Nantaise and the
complete. Maine. Growing practices:
Océan Atlantique
Vineyard area: 6,430 ha.
du Marais Poitevin
Planting density: 7,000 vines per hectare.
After spending the winter on its lees, Pruning: Single guyot to 10 buds.
the Muscadet and Gros Plant du Pays Soils: A varied structure of igneous
Aging: This appellation is authorised to use
Nantais wines authorised to add the “sur and metamorphic rock from the Massif
the ‘sur lie’ method (see p. 32).
lie” descriptor are bottled - between 1st Armoricain, made up mainly of gneiss
March and November 30th of the year and mica schist, with smaller quantities of
following harvest. To ensure they retain green-stone and granite. TASTING NOTES
their distinctive flavours, they are bottled in Climate: A temperate oceanic climate, with Muscadet Sèvre et Maine wines are often
the winery in which they were vinified. precipitation evenly spread throughout the full-bodied with good aging potential,
year. There are variations in climate from depending on terroir. Wines aged on their
As the wines age, a unique phenomenon
one end of the region to the other caused lees tend to be more supple and have a
known as yeast autolysis takes place. The
by the varying distances from the coast, the distinctive light sparkle.
components released react with molecules
Loire or other bodies of water. Serve at: 9° - 11°.
present in the wine, to create unique aromas
and rich flavours. The wine takes on a range Food/wine pairings: A good aperitif;
of highly distinctive organoleptic properties, pairs well with grilled fish or fish in sauce,
giving it a very pleasing quality. particularly the iconic Nantes beurre blanc;
From a structural point of view, aging on lees or serve with chicken dishes in sauce or
gives the wines added suppleness. They also goat’s cheese.
acquire a high reductive potential, enabling they can capture significant levels of carbon
them to be stored with very low levels of dioxide, giving them the characteristically
sulphur dioxide. This in turn means that light ‘sur lie’ sparkle
32 33
PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE Loir
PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
Blois
DENOMINATIONS or ‘Crus Communaux’
Production Specifications for AOP Muscadet Sèvre et Maine Angers MUSCADET SEVRE ET MAINE LE PALLET 7 OTHER DENOMINATIONS ARE CURRENTLY
Parc naturel AOP/AOC by decree dated 9th SEEKING RECOGNITION. THESE ARE:
Régional Loire November 2011.
La Haye- Ancenis Anjou-Touraine Tours• Château-Thébaud,
Amboise
Fouassière
Au Lo Location: Primarily Le Pallet.
ban ire This cru from the right bank of the Sèvre is • La Haye-Fouassière,
Champtoceaux ce distinctive for its warm, early-ripening
• Goulaine, Montrichard
Saumur
terroir. Soils are shallow and stony, on a bed
Le Pallet of gneiss (metamorphic rock) and slightly • Monnières-Saint-Fiacre,
Nantes altered gabbro; the subsoil is sufficiently
Goulaine Layon fractured to allow the vines to take root.
• Mouzillon Tillières,
Château
Thébaud
Vallet Wines here need a minimum of 17 months’ • Vallet
Vallet aging to develop their elegant aromas with
Monnières
Saint-Fiacre
Mouzillon Tillières
Gorges
hints of fruit and florals. • Champtoceaux (linked to AOP Muscadet
Lac de
Clisson Chinon Coteaux de la Loire, p. 36)
Grandlieu Clisson
The ‘Communal’ label, authorised for use by Cholet

MUSCADET SEVRE ET MAINE CLISSON
Clisson, Gorges and Le Pallet is based on AOP/AOC by decree dated 9th
detailed geological and organoleptic analysis November 2011.
and strict production specifications.
Ma45inhl
Yields are limited to e per hectare and
Location: Clisson and the southern parts of
Sèvre et Maine.
regulations stipulate that vines must be at SèThis “mini Venice” lies along a granite fault
least 6 years old. Grapes must reach a high vr the Massif Armoricain. Soils are a mix
in e Ind
level of natural ripeness (at least 11-12°) Na and rounded pebbles, promoting
of gravel
re
naturalntadrainage and encouraging roots
and lees aging must last a minimum of 17
months. ise down into the earth. Wines
to reach deep
The regulations were formulated in the 1990s produced here require a lengthy period of
and put into practice in 2001, formalising, aging – at least 24 months – to develop their Parc Naturel Régional Chât
to a certain extent, the natural conditions characteristic rich flavours of candied fruit, de la Brenne
found in the vineyard. «I watched as my
parents vinified and bottled this parcel Thou
dried fruit and quince. et
Vienn
separately,» says one Le Pallet winemaker, MUSCADET SEVRE ET MAINE GORGES Creuse
y
La It always
«The one now categorised as a cru. AOP/AOC by decree dated 9th
e
made a very special wine.» These natural November 2011.
conditions are chiefly based on geology, and Location: Primarily in Gorges. Poitiers
are expressed in the wines grown here. The This appellation lies on both sides of the
Muscadet Crus Communaux are made for Sèvre, on altered gabbro, quartz and clay
cellaring; they can be enjoyed whilst young, soils. In the 1990s, it was one of the first
but improve with age. Lengthy lees-aging crus to introduce the specific growing and
makes them ‘good to go’ from the moment production conditions required to improve
of purchase, but they will happily spend the aging potential of its wines. The wines
another 10, 15, or even 20 years in the cellar produced here require over two years’ aging
to gain greater complexity. Parc Naturelon
Régional
lees before they can fully express their
du Marais Poitevin
complexity, finesse, intense minerality and
characteristic smokiness.
34 35
PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE Sarthe AUVERGNE
Forêt de Bercé
Mayenne
Sarthe
Muscadet Coteaux de la Loire Muscadet Côtes de Grandlieu
Mayenne
Vendôme
Loir Loir
e
AOP/AOC par décret original du 14 novembre 1936, modifié le 14 novembre 2011Loir AOP/AOC by decree dated 29th December 1994, amended 9th November 2011
ron Angers
Blois Parc Naturel Beuv
Régional
Naturel
Muscadet Angers de la Brière Forêt
de Sologne Ancenis
Parc naturel
Régional Loire
gional
a Brière
Coteaux Parc naturel
Loir
Anjou-Touraine Tours
Ancenis Régional Loire Au Lo
Loir
de la Loire Anjou-Touraine Tours Amboise e ban ire
Au Lo ce
e AOP area ban ire
ce
Montrichard Nantes Saumur
Nantes Saumur Layon
Layon Sancerre
Chinon
Chinon Lac de
Lac de Grandlieu Clisson
Grandlieu Clisson
Cholet Cholet
Bourges
Nevers
Maine Cotes de Maine
Sè Grandlieu Sè
vr AOP area vr
e Ind e
Na Na
nt
ais
re nt Loire
ais
e e
Ch
er
VINEYARDS Aging: Muscadet Coteaux de la Loire is de la Brenne
VINEYARDS Growing practices:
Thouet Planting density:
Location: Muscadet Coteaux de la Loire lies authorised to use the term ‘sur lie’ (see p.32). Location: Muscadet Côtes de Grandlieu Thouet 6,500 vines per hectare.
Vienn
Creuse
Vienn
Les Sables ay Pruning: Single guyot to 10 buds.
in the Ancenis region,L on both banks of the lies
Lessouth
y
Sables west of Nantes, covering covers
La
e
d’Olonne Poitiers
e
Loire upstream from Nantes. d’Olonne
19 communes in the Herbauges, Logne and Aging: Muscadet Côtes de GrandlieuPoitiers is
Vineyard area: 160 ha.
TASTING NOTES Boulogne regions, alongside the lake at authorised to use the term ‘sur lie’ (see: The
Aging these wines on their lees gives them Grandlieu. Nantais Vineyards: What is ‘Sur Lie’?)
Soils: A varied structure of igneous added suppleness.
Atlantique and metamorphic rockParc Naturel Régional
dufrom the Massif Vineyard area: 240 ha.
Océan Atlantique
Marais Poitevin
Aged this way, young Muscadet wines show
All
Armoricain, composed mainly of gneiss, Soils: Varied structures of igneous anddu Marais Poitevin
TASTING NOTES
ier
a distinctive freshness and light sparkle,
mica schists, and smaller quantities of metamorphic rock from the Massif Aging on lees gives these wines added
while more robust, full-bodied wines have
green-stone and granite. Armoricain composed mainly of gneiss, suppleness; this method also gives young
an edge of gunflint.
Climate: A temperate oceanic climate, with mica schists, and smaller quantities of Muscadet wines their distinctive freshness
Serve at: 9° - 11°. green-stone and granite with an occasional
precipitation evenly spread throughout the and light sparkle. Their early-ripening
year. There are variations in climate from Food/wine pairings: A good aperitif; covering of sand and pebbles. terroir gives Muscadet Côtes de Grandlieu a
one end of the region to the other caused pairs well with grilled fish or fish in sauce, Climate: Temperate oceanic, with range of supple, rich, floral aromas.
by the varying distances from the coast, the particularly the iconic Nantes beurre blanc; precipitation evenly spread throughout the Serve at: 9° - 11°.
Loire or other expanses of water. or serve with chicken dishes in sauce or year. There are variations in climate from
goat’s cheese. Harmonie des mets et des vins : A good
one end of the region to the other, caused by Ferrand
Clermont aperitif; pairs well with grilled fish or fish in
varying distances from the coast, the Loire
WINES sauce, particularly the iconic Nantes beurre
or other expanses of water.
Average annual production over the blanc. Or serve with chicken dishes in sauce
last 5 years: 6,500 hl. or goat’s cheese.
Base yield: 55 hl/ha. WINES
Average annual production over the
Grape variety: Melon de Bourgogne.
last 5 years: 9,900 hl.
Growing practices:
Base yield: 55 hl/ha.
Planting density: 6,500 vines per hectare.
Pruning: Single guyot to 10 buds Grape variety: Melon de Bourgogne.
36 37
de la Brière Parc naturel
Ancenis Régional Loire
Loir
Anjou-Touraine Tours Ambo
Au Lo
e ban ire
PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS ANJOU-SAUMUR TOURAINE ce
CENTRE LOIRE AUVERGNE
Nantes Saumur
Layon
Coteaux d’Ancenis Sarthe

Forêt de Bercé
Fiefs Vendéens
Orléans
Chinon
Mayenne
Lac de
Vendôme Grandlieu Clisson
AOP/AOC by decree dated 27th August 1973, amended 7th December 2011 AOP/AOC par décret du 9 septembreL2011 Cholet
oire
Maine
Loir
Sè
vr
Coteaux d’Ancenis ron e
AOP area Blois Beuv Na
nt
ais
Angers Fiefs Vendéens AOP Forêt
area
de Sologne
Chantonnay e
Parc naturel
Loir
Anjou-Touraine Tours Amboise Thouet
Au Lo
e ban ire
Vienn
ce y
Les Sables
Montrichard La
Nantes Saumur Mareuil
e
d’Olonne Poitiers
Layon
Brem-sur-Mer
Sancerre
Pissotte
Chinon Vix
Lac de
Océan Atlantique
Grandlieu Clisson
Cholet du Marais Poitevin
Bourges
Nevers
Maine
Sè Growing practices:
VINEYARDS vr
e Ind
VINEYARDS TASTING NOTES
Na Planting density: 7,000 vines per hectare.
Location: The Coteaux d’Ancenis
nt vineyards re Location: The Fiefs Vendéens inco rporate Whites: Fresh and e
Loirlight.
ais
e Pruning: Single guyot the Mareuil, Brem-sur-Mer, Vix, Pissotte Rosés: Light and fruity.
lie on both sides of the Loire to the East
Ch
er
of Nantes, mainly across 27 communes in de la Brenne and Chantonnay denominations. Reds: These mirror the varietals chosen for
the Loire-Atlantique and Maine et Loire Thouet
Vineyard area: 430 ha. the final blend.
TASTING NOTES
Vienn
Creuse
s Sables departments. Lay In the Mareuil region, the dominant
Reds and Rosés: These are light, fruity Soils: Mainly schist, gneiss and limestone
e
d’Olonne varieties (Gamay, Pinot Noir, Cabernet
Vineyard area: 160 ha. wines, pale ruby orPoitiers
cherry red in colour with a cover of Aeolian sand or quartz.
Franc and Négrette) make fruity, easy-
Soils: Predominantly mica schists and with delicate, fruity flavours. They pair Climate: Oceanic, with more sunshine drinking wines. The low-trained vines
greenstone beautifully with poultry and meat-based than the national average. in the Brem region produce fresh, saline
dishes.
tique Climate: Temperate oceanic,
du Marais Poitevin
significantly less rainfall
with
than the majority Whites: Malvoisie whites can be served WINE
whites, full of minerality. In the south east,
the Chantonnay, Vix and Pissotte vineyards
All
ier
of the Nantes vineyard. both as an aperitif and a dessert wine. Average annual production over the produce white, red and rosé wines from the
last 5 years: 19,000hl, broken down as same grape varieties as as the other regions,
follows: with the addition of Sauvignon Blanc in the
WINES Red: 7,700 hl, Rosé: 8,600 hl, White: 3,400 hl. Vix vineyards.
Average annual production over the Serve at: 8° - 12°.
Base yield: 60 hl/ha for whites and rosés
last 5 years: 7,400 hl, broken down as
and 55 hl/ha for reds. Food/wine pairings:
follows:
Growing practices: Whites: All types of fish or seafood
- Red: 2,600 hl, including shellfish, oysters, prawns etc.
Planting density: 6,000 vines per hectare
- Rosé: 2,000 hl, Reds: Local specialities such as pot au feu,
Pruning: Single or double guyot.
- White: 2,800 hl. blackleg chicken, Challans duck or any
Varietals: Clermont Ferrand
Base yield: 50 hl/ha for whites and 60 hl/ roasted meat.
Reds: Cabernet Franc, Négrette, Pinot Noir,
ha for reds and rosés. Rosés: Simple, traditional recipes such as
Cabernet Sauvignon and Gamay.
Varietals: Vendée ham with white beans, rabbit pâté
Rosés: Cabernet Franc, Négrette, Pinot Noir,
Rosés and reds: Gamay Noir. and grilled meats.
Cabernet Sauvignon, Gamay and Grolleau
Whites: Single varietal Pinot Gris (Malvoisie). Gris (in Brem).
Whites: Chenin, Chardonnay, with Grolleau
Gris in Brem and Sauvignon in Vix.
38 39
Anjou
AOC/AOP by decree dated 31st December 1957, amended 15th November 2011
Sarthe
Mayenne
Vendôme
Loir
e
Loir Grape varieties: TASTING NOTES
Blois Beuvr
on
Red: Cabernet Franc, Cabernet Sauvignon, Red: Ruby red in colour, elegant aromas of
Angers
Pineau d’Aunis and Grolleau (10% maximum)
Forêt
red fruit and flowers (iris and violet). Fresh

de Sologne
Parc naturel
Anjou-Touraine Tours Amboise or 100 % Gamay for Anjou Gamay.
Loir
e Au
ban
ce
Lo
ire on the palate with fine tannins. Serve at 16-
Montrichard
Nantes Saumur White: Chenin (80 % minimum), Sauvignon, 17°C.
Layon Sancerre
Chardonnay Anjou Gamay: Fresh and supple with
Chinon
Lac de
Grandlieu Clisson Growing practices: Planting density: aromas of red fruit and white flowers. Made
Cholet
Bourges
Nevers
4,000 - 5,000 vines per hectare to be enjoyed young when vinified as a
Maine
Sè
vr
Pruning: single or double guyot. primeur. Serve at 14°-15°.
e
Na Anjou AOP area Ind
Loire
nt
ais
e
re
White: Golden yellow in colour, ranging
Ch
from pale to intense; concentrated nose
er
de la Brenne
Thouet
of honey and apricot (from schist soils) or
Vienn
Creuse
y
bles La
florals (Sauvignon and/or Chardonnay);
e
nne Poitiers
Soils: The appellation area comprises two elegant, velvety mouthfeel. Serve at 10°C (6°
VINEYARDS
distinct regions: for sparkling wines).
ue Location: The Anjou appellation area
du Marais Poitevin
Food/wine pairings:
All
extends across 128 communes in Maine-et- - Anjou Noir, or ‘Anjou sur Schistes’ on the
ier
Loire, 14 in Deux Sèvres and 9 in Vienne. The dark, schist based soil of the south-eastern Reds: white meats, charcuterie, stuffed
Anjou regional AOC also includes a number edge of the Massif Armoricain,- the larger baked vegetables and mushrooms.
of sub-regional and communal AOCs. of the areas; Whites: Lobster, scallops, turbot, vegetable
Vineyard area: -
Anjou Blanc, or ‘Anjou sur Tuffeau,’ a casserole, chicken with wild mushrooms
Reds: 920 ha (plus 60 ha for Anjou Gamay). smaller area of lighter-colored soils - and cream, lamb tagine.
Whites: 500 ha. altered chalk (tuffeau) at the south westernClermont Ferrand Aging potential: Most Anjou AOC wines
Anjou Pétillant and Anjou Mousseux (or extremity of the Paris Basin. are best drunk within 2 to 3 years, while
‘Fines Bulles’) sparkling wines: 80 ha. Climate: Temperate oceanic; mainly dry primeur wines should be enjoyed before
History: The monasteries played a major with minor variations in temperature - the their first summer.
role in helping to develop the Anjou proverbial “douceur angevine, ” the mild
vineyards, as each had its own enclosed plot tranquillity of Anjou.
of vines. When Henry Plantagenet became
King Henry II of England in 1154, the royal
court began to serve Anjou wines, and WINES
continued to do so even after his death - so Average annual production over the
for nearly a thousand years, the crowned last 5 years: 70,400 hl.
heads of France and England had a part in Reds: 47,300 hl,
boosting recognition of Loire Valley wines. Whites: 19,000 hl,
As a result, the vineyards expanded during Sparkling wine: 4,100 hl.
the 16th and 17th centuries from their Base yield: 60 hl/ha pour Anjou white and
original location on the banks of the Loire red, 67 hl/ha for sparkling.
further towards its tributaries.
40 41
Anjou-Villages Anjou-Villages Brissac

Forêt de Bercé
Sarthe
Mayenne
Vendôme
AOP/AOC by decree dated 14th October 1987,Sarthamended
e
September 9th 2011 Forêt de Bercé Orléans AOP/AOC by decree dated 17th February 1998, amended 28th June 2011
Mayenne
Vendôme
Loir
e
Loir
Anjou-Villages Loir Anjou-Villages Brissac
AOP area AOP area
ron
Blois Beuv
Angers Forêt
Blois
Angers
de Sologne
Parc naturel
Régional Loire Parc Naturel
Ancenis
Loir
Anjou-Touraine Tours Régional
Amboise
Au Lo de la Brière Parc naturel
e ban ire
ce
Nantes Saumur Montrichard
Loir
Layon Sancerre Au Lo
e ban ire
ce
Chinon Montrichard
Lac de
Grandlieu Clisson
Cholet
Nantes Saumur
Bourges
Nevers
Layon
Maine
Sè
vr
e Ind
Na
nt re
Loire
ais
e Chinon
Ch
Lac de
er
de la Brenne
Châteauroux
Grandlieu Clisson
VINEYARDS Thouet Technical requirements: Wines may VINEYARDS
Cholet Armoricain, with gentle slopes leading
Vienn
Creuse
y
ables La
Location: The appellation area extends not be bottled until they have undergone a Location: The Anjou-Villages-Brissac down to the royal river. The landscape is
e
onne Poitiers
across 43 communes in Maine-et-Loire and period of aging in the spring, or from the 1st Maine appellation extends across 10 communes made up of undulating hills whose altitude
3 in Deux-Sèvres. The area encompasses the of September in the year following harvest. in varies between 50 and 90 metres.
Sè Maine-et-Loire: Brissac-Quincé, Denée,
AOC Coteaux du Layon, Anjou Coteaux de vr
Juigné-sur-Loire, Mozésur Loire, Mûrs-Erigné, Soils are made up primarily of schists, ub
que Parc Naturel Régional e
Na Ind
du Marais Poitevin
nt re
All
la Loire and Savennières appellations as well Saint-Jean-des
ais Mauvrets, Saint Melaine- there are areas of quartz, sandstone, silt,
ier
as some neighbouring communes.
TASTING NOTES sur-Aubance, e Saint-Saturnin-sur-Loire, volcanic rock and even sand in places.
Appearance: Deep ruby-red in colour. Parc Naturel Régional
Vineyard area: 170 ha. Soulaines-sur-Aubance and Vauchrétien. Climate: Temperate oceanic, particularly de la Brenne
Nose: Elegant notes of red fruits and Geographically, it corresponds to the Coteaux
History: The terroir comprises a selection Thouet dry over Anjou-Villages-Brissac.
flowers, notably iris and violet, developing de l’Aubance area.
Vienn
of plots from within the Anjou AOC. The Creuse
more complex Lesaro Sables
mas of black fruit and y
La Vineyard area: 120 ha.
best soils, earliest plots and those with good
e
forestfloor. d’Olonne WINES
exposure have been retained within the History: Brissac’s wine professionals always Poitiers
Palate: Full and rounded, can be fresh, with Average annual production over the
designated area. felt that their terroir and winemaking skills
Clermont Ferrand
fine tannins. last 5 years: 4,600 hl.
Soils: Essentially schist, possibly topped could improve their already distinctive red
Serve at: 16-17°. wines. They worked tirelessly to identify Base yield: 50 hl/ha.
with gravel formations in places.
the best combinations of grapes varieties
Océan Atlantique
Food/wine pairings: Pairs beautifully Varietals: Cabernet Franc, Cabernet
Climate: Temperate oceanic. Parc Naturel Régional
with red eat, or meat dishes in sauce and
du Marais choose the best planting sites, to find
Poitevin Sauvignon.
such as Tournedos Rossini, braised veal the most suitable pruning methods and ther Main growing practices:
WINES shank, veal liver casserole or mushrooms vineyard management techniques; they Minimum planting density: 4,100 vines per
Average annual production over the in red wine sauce; also roast duck or harvested at optimum ripeness and refined hectare.
last 5 years: 6,900 hl. stuffed goose. their temperature control procedures and Pruning: Single or double guyot.
Aging potential: Most Anjou-Villages macerations times – and it paid off. Anjou
Base yield: 55 hl/ha. Villages Brissac was awarded Appellation
wines are at their best after 4-6 years.
Varietals: Cabernet Franc, Cabernet d’Origine Contrôlée status on February 17th The name of the appellation is set to change
Sauvignon. 1998. to Anjou Brissac.
Main growing practices: Soils: The Anjou Brissac appellation area lies
Minimum density: 4,100 vines per hectare. on a vast schist plateau, part of the Massif
Pruning: Single or double guyot.
42 43
Anjou Coteaux de la Loire Sarthe

Forêt de Bercé
Mayenne
AOP/AOC by decree dated 26 August 1946, amended 14th November 20111 Vendôme
Technical requirements: Production Food/wine pairings: Red meat; beef with

Anjou Coteaux Loir
specifications stipulate that wines are aged herbs, tournedos Rossini; poultry dishes; de la Loire
until at least June 30th of the year following roast duck or stuffed goose. Serve as an AOP area
harvest to ensure they acquire complexity aperitif with traditional Anjou Rillauds (pork Bl
and silky tannins. Parc Naturel
belly) or rabbit terrine,
Régional
or to finish off your Angers
meal with a darkde lachocolate
Brière dessert and/ Parc naturel
or red fruit. More mature wines would pair
Loiboar
TASTING NOTES re and Au Lo
well with game, particularly wild ban ire
Appearance: A deep, intense and often ce
venison, or mature cheeses such as Comté, Mon
dark ruby red colour. Beaufort or Abondance. Nantes Saumur
Nose: Sophisticated aromas of liquorice Layon
Aging potential: Most are at their best
and black fruit, evolving to give leather and after 4-6 years, although Anjou-Villages-
earthy, forest-floor scents. Brissac can be matured for longer. Chinon
Palate: Robust tannins and remarkable Lac de
Grandlieu Clisson
elegance. VINEYARDS
Cholet TASTING NOTES
Location: This integral part of the Anjou Appearance: Yellow with green highlights.
Serve at: 16-17°.
noir area covers approximately 30 hectares Nose: Beautifully delicate; exotic aromas.
Maine
of the south eastern Massif Armoricain,
Sè Palate: An appealing firmness on the palate,
(schists) with
vr shallow brown soil. The terroir
e with Chenin’s distinctive touch of vibrancy.
consists of Nwellexposed,
an well-ventilated
ta Luscious and supple.
slopes, encouraging ise early plant growth,
overripe harvests and noble rot. Serve: chilled at 10°C. Parc Naturel
de la Bre
Vineyard area: 30 ha. Food/wine pairings: ideal as an aperitif or
Thouet served with fish in cream-based sauces.
Vienn
Creuse
y
Les Sables La Aging potential: 2 to 8 years for medium
WINES
e
d’Olonne wines, over Poitiers
15 years for those with more
Average annual production over the concentration.
last 5 years: 700 hl.
Grape variety: Chenin Blanc.
Océan Atlantique Parc Naturel Régional
Growing
du Maraispractices:
Poitevin Minimum planting
density: 4,000 vines per hectare.
Technical requirements: Manual
harvests in successive passes, choosing
grapes with the desired degree of over-
ripeness and showing good concentration,
whether or not affected by noble rot.
44 45
Cabernet d’Anjou Sarthe

Rosé d’Anjou Sarthe
Mayenne
AOP/AOC by decree dated 14th November 1936, amended 15th November 2011 AAOP/AOC by decree dated 14th November 1936, amended 15th November 2011 Vendôme
Mayenne
Vendôme
Loir
e
Loir Loir
Cabernet Rosé d’Anjou
ron
d’Anjou Blois Beuv AOP area Beuv
ron
Blois
AOP area Angers Parc Naturel
Forêt
de Sologne Angers Forêt
Régional de Sologne
Parc naturel de la Brière Parc naturel
Anjou-Touraine Tours Amboise Ancenis Régional Loire
Au Lo Loir Lo
ban ire e Au
ban ire
ce ce
Montrichard
Nantes Saumur Nantes Saumur Montrichard
Layon Sancerre Layon
Chinon Chinon
Lac de
Grandlieu Clisson Lac de
Grandlieu Clisson
Cholet Cholet
Bourges B
Nevers
Maine Maine
Sè Sè
vr vr
e Ind e
Na Ind
Loire
nt re Na re
ais nt
VINEYARDS e Serve: chilled at 8°C VINEYARDS ais
e acidity, allowing the flavours of raspberry
Ch
er
Location: The Cabernet d’Anjou and Rosé Food/ wine pairings: de la Brenne
Châteauroux
Location: The Cabernet d’Anjou and Rosé and cherry to fade Parcelegantly
Naturel Régional
de la Brenne
away. A
Châteauroux
Thouet
d’Anjou appellations overlap with the AOC
A chilled Cabernet Anjou Creusecan soothe the d’Anjou appellations Thouet
overlap with the AOC delicate sparkle and peppery, menthol notes
Vienn
Vienn
y Creuse
La
Anjou area. palate after fiery, spicy foods, making Lesit Sables
a La
y
Anjou area. on finish complement the subtle citrus
e
e
Poitiers d’Olonne Poitiersflavours.
Vineyard area: 5,710 ha. perfect match for fusion, Asian and Oriental Vineyard area: 1,890 ha.
cuisine. It complements a range of flavours Serve: chilled at 8°C.
whatever the season, and is versatile enough Food/wine pairings:
WINESParcdu Naturel Régional
Marais Poitevin
to be served with sweet andOcéansavouryAtlantique
dishes, WINES Parc Naturel Régional
du Marais Poitevin
A delightfully elegant wine for every
All
Average annual production over the from aperitif to dessert. Average annual production over the
ier
occasion. A good ‘outdoorsy’ wine for
last 5 years: 315,100 hl. Summer: Bread with aubergine caviar; tuna last 5 years: 114,800 hl. summer, pairing well with barbecues and
Base yield: 60 hl/ha. maki with wasabi sauce; scallop brochette Base yield: 65 hl/ha. street food.
Varietals: Cabernet Franc and Cabernet glazed with soya, honey and sesame; warm Varietals: Grolleau, Cabernet Franc, Spring: A platter of cold meats; vegetable
Sauvignon. raspberry crumble; barbecued chicken. Cabernet Sauvignon, Pineau d’Aunis, tart; strawberry macarons.
Residual sugar content: 10 g/l minimum. Autumn: Parmesan sable biscuits; prawns Gamay, Côt. Summer: Tapas, colourful salads, spicy lamb
sautéed with Nasi Goreng spices; cheesecake Residual sugar content: 7 g/l minimum. burgers; crémet d’Anjou (a traditional cream
with a tangy fruit coulis. dessert) with red fruit.
TASTING NOTES Winter: Platter of charcuterie (including Clermont Ferrand Autumn: Heritage vegetable crisps; bacon
Appearance: Bright and clear, a home-made rillauds); foie gras with figs; TASTING NOTES and prune brochette; black pudding with
shimmering rosewood colour: bright duck with orange; dark chocolate fondant. Appearance: Clear and bright; rose- apples; Crêpes with fruit preserve.
orange-red with cherry-red highlights. Spring: Mezze; pureed melon with cured petal pink with cherry and raspberry-red
reflections. Winter: Chicken nems; lamb’s lettuce salad;
Nose: Notes of red berry fruits, (particularly ham; lamb tagine; Mara des Bois (strawberry) rillauds with poached egg; chicken à la
strawberries and redcurrants), roses and soup. Nose: Brimming with red fruit, notably crème; Chinese coconut dumplings.
fruit drops. Persistent aromas of grenadine Aging potential: To be enjoyed young - but strawberries, raspberries and redcurrants;
and citrus fruit. rose petals, fruit drops and a good, fresh Aging potential: Best enjoyed within the
good vintages may continue to surprise for first few years.
Palate: Bursting with flavour; rosés are several decades. finish.
smooth and rounded with a vibrant tang to Palate: Supple and well balanced with a
refresh the finish. delicate softness to offset the fresh tang of
46 47
PAYS NANTAIS ANJOU-SAUMUR Sarthe
TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
Mayenne
Vendôme
Coteaux du Layon Loir

Loir
e
AOP/AOC by decree dated 18th February 1950, amended 23rd November 2011
ron
Blois Beuv
Angers TASTING NOTES Forêt To serve: Decant into a carafe and serve
de Sologne well chilled at 8° to experience the wine as
Parc naturel Appearance: Deep golden colour with
Ancenis Régional Loire it evolves.
Anjou-Touraine Tours Amboise hints of green, developing into old gold with
Au Lo amber highlights. Food/wine pairings: A classic. perfect
ban ire
ce partner for foie gras, blue cheeses and
Montrichard Nose: Intense and complex: acacia honey
Saumur with overtones of lemongrass; candied fruit desserts: foie gras on toast, pan-fried foie
Layon gras with fruit, Roquefort, warm plum tart,
including pineapple, apricot and quince. Sancerre
desserts with frangipane or almond paste.
Palate: Full and rounded, succulent at times,
Coteaux du Layon but always balanced by a crisp, refreshing Aging potential : From 5 years to several
AOP area Chinon decades. Even up to a century for a
sson vibrancy. Good aromatic persistence, lifted
by notes of fresh fruit. particularly good vintage.
Cholet
Bourges
Nevers
Maine
VINEYARDS
Sè WINES
vr
Location: The Coteaux du Layon appellation Average annual production over the
e Ind
N
coversantan
ais area of 20 communes in Maine et last 5 years: 43,000 hl including 38,100 for re
Loire
Loire along e the banks of the Layon, a small AOP Coteaux du Layon.
Ch
er
tributary of the Loire. Parc Naturel Régional Châteauroux
Base yield: 35 hl/ha. de la Brenne
Vineyard area: Approximately:
Thouet
1,640 ha. Varietal: Chenin Blanc.
Vienn
Histoire, Soils: From around 1579, the Creuse

y Growing practices:
La vineyards along the banks of the Layon were
e
Minimum planting density: 4,000 vines per

developed mainly by Dutch merchants, Poitiers
hectare.
The local wines had high alcohol levels Pruning: Double guyot to 2x3 bud or gobelet
(16-17%) which meant they travelled well; to 3x2 bud.
high The wines were well-suited to Dutch
Technical requirements: Manual harvests
tastes, and their high quality (and therefore
Parc Naturel Régionalmeant they were able to bear the
in successive passes, selecting only overripe
l price)
du Marais Poitevin grapes with good concentration, with or
All
export tax levied by Brittany. The process of
ier
without noble rot.
harvesting the grapes affected by noble rot
in successive passes was already in use here
in the 18th century. Layon
Faye d’Anjou
Alterite
Climate: Temperate oceanic and
particularly dry. The appellation vineyards
grow on slopes with good sun exposure 100 m
and ventilation, encouraging early plant
S N
growth (this is a microclimate in which
Mediterranean plants thrive) and reliably 0m
overripe harvests. 1 km
Cenomanian
sand and gravel Carboniferous
sandstone and Ordovician
Alterite Brioverian puddingstone Spilite schists
schists
Clermont Ferrand
48 49
Forêt de Bercé
Sarthe
Mayenne
Coteaux du Layon « Villages » Coteaux
Lo
du Layon Premier Cru Chaume Vendôme
ir
CF cahier des charges AOP Coteaux du Layon
Beaulieu-sur-Layon Loir
Faye-d’Anjou Blois
Rablay-sur-Layon Parc Naturel

Régional
de la Brière
Angers
Parc naturel
Rochefort-sur-Loire Ancenis Régional Loire
Loir
Au Lo
e ban ire
Saint-Aubin-de-Luigne Nantes
ce
Saumur Montrichard
Angers
Saint-Lambert-du-Lattay Parc naturel
Layon
Coteaux du Layon
See AOP Coteaux du Layon specifications
Régional Loire
Premier Cru Chaume
Tours
AOP area Chinon
Anjou-Touraine Ambo
Lac de
Grandlieu Clisson
Rochefort- Cholet
Loire sur-Loire
Aub VINEYARDS WINES
ance Maine Location: The Premier Cru Chaume Average annual production over the
Beaulieu- Sappellation
Lo èv area lies within a single last 5 years: 1,100 hl.
Saint-Aubin-
sur-Layon
Faye- ire re
commune
Na – Rochefort sur Loire – in the Base yield: 25 hl/ha. Ind
de-Luigne d’Anjou Mainentaet
ise Loire department. Grape variety: Chenin Blanc.
St Lambert du Lattay Vineyard area: 70 ha. Parc Naturel Régional
Growing practices: de la Brenne
Soils: The schist and sandstone terraces of
Saumur
Saint-Lambert- Minimum planting density: 4,000 vines per
du-Lattay Thouetshallow brown soil
the Armorican Basin: hectare.
Vienn
Creuse
y eroded mother rock) in the Anjou Noir zone.
Rablay-sur- Les Sables La Pruning: Double guyot 2x3 bud or gobelet
e
Layon d’Olonne
Layon Climate: Soils overlooking the Quarts de 3x2Poitiers
bud.
Chaume area a little further along the slope, Technical requirements: Manual
have developed on the same carboniferous harvests in successive passes, selecting only
VINEYARDS WINES pudding sandstone, but also on volcanic overripe grapes with good concentration,
Location: These sub-appellations of Average annual production over the rock (spilite) and Ordovician schist. The with or without noble rot.
Coteaux du Layon lie within 6 communes in
Maine et Loire along the banks of the Layon,
Océan Atlantique
last 5 years: 3,800 hl. mesoclimate encourages over- ripeness and
du Marais Poitevinrot.
noble
Chinon
a small tributary of the Loire. They are:
Varietal: Chenin Blanc.
Beaulieu-sur-Layon, Fayed’Anjou, Rablay-
sur-Layon, Rochefort-sur-Loire, Saint-Au- Growing practices:
binde-Luigné and Saint-Lambert-du- Lattay. Minimum planting density: 4,000 vines per
hectare.
Total area: 190 ha.
let
Pruning: Double guyot 2x3 bud or gobelet
3x2 bud.
harvests in successive passes, selecting only
overripe grapes with good concentration,
with or without noble rot.
50 51
PAYS NANTAIS ANJOU-SAUMUR TOURAINE
Sa
CENTRE LOIRE
Forêt de Bercé AUVERGNE PAYS NANTAISOrléansANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
rthe
Mayenne
Vendôme
Quarts de Chaume Grand Cru Loir

e
AOP/AOC by decree dated 10th August 1954, amended 22nd November
Loir 2011
ron
Blois Beuv Food/wine pairings:
TASTING NOTES
Angers Appearance: Pale at first, Forêt
developing
de Sologne A unique wine made for special occasions.
Parc naturel golden highlights over time. Serve chilled with lobster, pan-fried foie-
Anjou-Touraine Tours Amboise Nose: The floral, citrus and tropical flavours gras Bresse chicken, marinated glazed duck,
Au Lo
ban ire of youth give way to a cornucopia of dried Roquefort cheese or a pear and almond tart.
ce
Montrichard and candied fruit, apricot, honey and spices. Aging potential: From at least 10 years to
Saumur
Palate: Quarts de Chaume is succulent and an indefinite period for wines from good
Layon
velvety, with a beautifully smooth, rounded
Sancerre
vintages.
Quarts de Chaume outh feel. Well, balanced powerful and fresh;
Grand Cru AOP area
Chinon a wine with infinite complexity.
Clisson Serve: chilled at 8°C. Decant wines that are
Cholet younger than 5 years old.
Bourges
Nevers
Maine VINEYARDS WINES
Sè
Location: The Quarts de Chaume Average annual production over the
vr
e
appellation last 5 years: 350 hl. Ind
Na area lies in a small part of a
single communent
ais – Rochefort sur Loire – on
re
Loire
e Base yield: 25 hl/ha.
the right bank of the Layon. The vines grow
Ch
Grape variety: Chenin Blanc.
er
in an area called Tènement de Chaume, de la Brenne
notably in the hamletsTh ofouLes
et Quarts, Les
Growing practices:
Vienn
Roueres and Le Veau. Creuse

y
La Vineyard area: 30 ha.
hectare.
e
Pruning:Poitiers
Double guyot 2x3 bud or gobelet
Histoire, Sols & Climate: AOC Quarts 3x2 bud.
de Chaume is recognised as a leading
Te chnical re quirements: Manual
appellation. The name derives from a
harvesting with successive sorting of grapes
tradition dating back to the middle ages,
which have over-ripened and which show
when farmers were required to pay one
Parc Naturel Régional concentration on the vine due to noble
quarter of their harvests to the Seigneur,
du Marais Poitevin
rot or passerillage (raisining). Production
All
keeping the remaining three quarters for
ier
conditions are monitored on-plot. Wines
themselves – hence the ‘s’ in Quarts de
are bottled in the immediate vicinity of the
Chaume. The area’s geological complexity
vineyards. Aging lasts until July 1st at the
– Broverian schists and pudding sandstone
earliest, and wines are available to buy from
– its south-facing location overlooking the
September 1st of the year following harvest.
Layon and its morning mists are ideal for
the development of noble rot.
Clermont Ferrand
52 53
PAYS NANTAIS ANJOU-SAUMUR TOURAINE
Sarth
CENTRE LOIRE
Forêt de Bercé AUVERGNE PAYS NANTAIS
Orléans ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
e
Mayenne
Vendôme
Bonnezeaux Loir
e
AOP/AOC by decree dated 6th November 1951, amended 24thLoir
October 2011
ron
Blois Beuv
TASTING NOTES Serve: 8 - 10°C. Decant wines less than
Angers Appearance: Intensely
Forêt
coloured; soft gold,
de Sologne
5 years old.
Parc naturel
Régional Loire developing coppery highlights over time. Food/wine pairings: As an aperitif, with
Ancenis Anjou-Touraine Tours Amboise Nose: Younger wines show a distinctly pan-fried foie gras or foie gras terrine;
Au Lo
ban ire grapey flavour; as they age, Bonnezeaux shellfish and fish in creamy sauces; blue
ce
Montrichard cheese; desserts with pears or almonds.
Bonnezaux
Saumur wines develop notes of acacia, verbena
and orange peel before reaching an Aging potential: From 10 years minimum
AOp area Layon
extraordinary level of aromatic complexitySancerre
to an indefinite period for a good vintage.
with notes of ripe quince, cooked apricot,
Chinon caramel and tropical fruit and an underlying
sson layer of spice.
Cholet Palate: Luscious and powerful with a robust,
full body, giving these sweetBourges
wines a perfect
Nevers
Maine balance of richness and vibrancy.
VINEYARDS WINES
Sè
Location: The Bonnezeaux appellation lies Average annual production over the
vr
e Ind
within Na a small part of a single commune – last 5 years: 1,600 hl.
Thouarcé
nt
ais – on the right bank of the Layon,
re
Loire
e Base yield: 25 hl/ha.
Ch
across three south-facing slopes.
Varietal: Chenin Blanc.
er
de la Brenne
ouet Growing practices:
History, soils and Th climate: Bonnezeaux
Minimum planting density: 4,000 vines per Creuse
Vienn
y is recognised as a leading appellation. Its

La hectare.
e
soils have developed over sandstone schists Pruning: Double guyot 2x3 bud, gobelet 3x 2
Poitiers
with quartz and pthanite lodes. These steep, bud or mixed.
southfacing slopes and the outstanding
thermal properties of the shallow soils
harvests in successive passes, selecting only
encourage early development and over-ripe
overripe grapes with good concentration,
harvests.
Parc Naturel Régional with or without noble rot. Production
du Marais Poitevin
All
conditions monitored on-plot.
ier
Village of Bonnezeaux
Cenomanian sands Ordovician schists
Layon
100 m
0m
Brioverian schists 1 km
Carboniferous sandstone
Clermont Ferrand
54 55
Forêt de Bercé
Forêt de Bercé Orléans Sarthe
Coteaux de l’Aubance Savennières
Mayenne
Sarthe
Mayenne
Vendôme
Vendôme
AOP/AOC by decree dated 18th February 1950, amended 24th October 2011 Loi 1952, amended 9th September 2011.
AOP/AOC by decree dated 8th December
re
Loir
Loir
Coteaux de l’Aubance
AOP area ron Blois
Blois Savennières Beuv
Parc Naturel AOP area Angers
Angers Régional
de la Brière
Forêt
de Sologne Parc naturel
Parc naturel Ancenis Régional Loire
Ancenis Régional Loire Anjou-Touraine Tours Amboise
Anjou-Touraine ToursLoire Amboise Au Lo
ire
Au Lo ban
ban ire ce
Montrich
ce
Nantes
Montrichard Saumur
Saumur Layon
Layon Sancerre
Chinon
Chinon Lac de
Clisson
Grandlieu
on Cholet
Cholet
VINEYARDS TASTING NOTES VINEYARDS WINES
Location: This area was formed as a result Appearance: intense, golden colour with Location: The area includes Bourgesonly three Average annual
Maine Nevers production over the
ne of erosion by the Loire and its tributary the green reflections, developing into old gold communes
Sè south of Angers on the last 5 years: 3,700 hl.
Sè Aubance, which created a large number
vr with amber highlights. right vrebank
Na
of the Loire - Savennières, Base yield: 50 hl/ha (35 hl/ha for demi-secs
ofe Nasmall slopes with varied exposures on Ind Bouchemaine nt and la Possonnière.
Loire
nt Nose: White-fleshed fruits and florals. re a
ise and sweet wines, produced only in small
shallow ais schist soil. The Coteaux de l’Aubance Vineyard area: 140 ha. quantities).
e Palate: A sweet white wine with an excellent Parc Naturel Régiona
Ch
terroir lies on well-exposed, well-ventilated de la Brenne
balance of sumptuous richness and a fresh History: The area’s outstanding natural Grape variety: Chenin Blanc.
er
slopes, encouraging early plant growth and de la Brenne
edge, along with the distinctive minerality Thouet first identified
conditions were probably Growing practices:
overripe or noble Th rotouharvests.
et
Vienn
for which the terroir is famous. during the Roman invasions. Vine Creuse
y Minimum planting density: 4,000 vines per
Vienn
Vineyard area: Approximately 23 ha. Les Sables Creuse La

y growing developed at the time of the
La
e
Serve: chilled at 6-8°
d’Olonne hectare.
Poitiers
e
large monasteries, and was subsequently Pruning: Double guyot to 2x3 buds or gobelet
Poitiers pairings: Ideal as an aperitif,
Food/wine
continued by landowners and then, in the to 3x2 buds.
WINES or served with fine charcuterie, foie gras
19th century, by Angers’ middle classes.
Average annual production over the either pan-fried or in a terrine, certain types Technical requirements: Manual
last 5 years: 6,000 hl. of fish, poultry in a cream-based sauce, or Sols & Climate: This zone lies on slopes harvests, generally in successive passes,
Océan Atlantique
mildly spiced dishes from around the world. perpendicular to the Loire with excellent picking grapes only at full maturity.
Base yield: 35 hl/ha. Parc Naturel Régional
Parc Naturel Régional dusun
Maraisexposure,
Poitevin and features villages perched
Grape
du Marais Poitevin variety: Chenin Blanc. Aging potential: 2 to 8 years for medium
on rocky outcrops overlooking the river. The
All
wines, and over 15 years for those showing NO
ier
Growing practices: shallow soil - sandstone schist, volcanic rock Roche aux Moines
more concentration.
Minimum planting density: 4,000 vines per (rhyolite) and Aeolian sand - combined with Coulée de Serrant
100 m
hectare. the Loire’s mesoclimatic influence, is perfect
Loire
Pruning: Double guyot 2x3 buds or gobelet for producing very mature dry white wines.
3x2 buds. The frequent storms occurring in this area SE
Technical requirements: Manual are usually on the left bank of the river,
harvests in successive passes picking only passing Savennières by altogether. 0m
overripe grapes with good concentration, Aeolian sand
with or without noble rot. Ordovician

Schists
1 km
Rhyolite
Phtanite Alluvions
Savennières

Clermont Ferrand
56 57
Savennières Roche aux Moines

Forêt de Bercé
Sarthe
Mayenne
Vendôme
AOP/AOC by decree dated 23rd November 2011
TASTING NOTES Serve at: 12°. Loir

Appearance: Deeply coloured, from straw Food/wine pairings:
Savennières
yellow to gold with green reflections, Dry Savennières is perfect for bringing out Roche aux Moines Blois
AOP area
developing with age into old gold with the flavours of freshwater fish in white
Parc Naturel
Régional
Angers
amber reflections. sauce; or try with white pudding with
truffles, Coquilles St-Jacques, blanquette of Ancenis Régional Loire
Nose: Intense and complex, with the
Loirmeat served in a
sometimes austere herbal aromas of fern veal, or any other white Au Lo
e
cream-based sauce with mushrooms. ban ire
and jasmine in the early years. Aromas of ce
Montrichar
lime blossom, aniseed, grapefruit, pear, Nantes
Aging potential: At least 5 years, although Saumur
honey and quince paste follow, developing wines from a good vintage will keep a great Layon
white peaches and florals over a base of deal longer. Savennières Roche aux Moines
beeswax and dried fruit. and Coulée de Serrant have excellent
cellaring potential. Chinon
Palate: Succulent and full bodied with a Lac de
vibrant, fresh finish and a marked edge of Grandlieu Clisson
VINEYARDS
Cholet WINES
minerality. Excellent aromatic persistence.
Location: Harvesting, vinification, Average annual production over the
Maine production and aging all take place within last 5 years: 300 hl.
the commune of Savennières in the Maine- Base yield: 30 hl/ha
Sè
vr
et-Loire département.
e (25 hl/ha for demi-secs and sweet wines, I
N
an
Vineyard
ta area: 20 ha. produced only in small quantities).
ise
History: The Savennières Roche aux Varietal: Chenin Blanc.
Moines appellation dates back to the Growing practices: de la Brenne
12th century, and hasThoubeen
et in continuous Minimum planting density: 4,000 vines per
Vienn
production since that time; it comprises hectare. Creuse
y
Les Sables La the former estate of Chevalier Buhard, who Pruning: Double guyot to 2x3 buds or gobelet
e
d’Olonne gifted it to the monks of St Nicholas’s Abbey to 3x2Poitiers
buds.
around the year 1130. The monks went on to
Technical requirements: Manual harvests,
plant their own vines and the area became
generally in successive passes, picking
known as Roche aux Moines – Monks’ Rock.
grapes only at full maturity.
Soils and Climate: The appellation zone
Océan Atlantique Parc Naturel
lies Régional
on slopes perpendicular to the Loire with
du Marais Poitevin
NO
Roche aux Moines
excellent sun exposure, and features villages Coulée de Serrant
perched on rocky outcrops overlooking the 100 m
river. The shallow soil - sandstone schist, Loire
volcanic rock (rhyolite) and Aeolian sand
- combined with the Loire’s mesoclimatic SE
influence, is perfect for producing very
mature dry white wines. 0m
The frequent storms occurring in this area Aeolian sand
are usually on the left bank of the river, Ordovician

Schists
1 km
passing Savennieres by altogether. Phtanite
Rhyolite
Alluvions
Savennières
58 59
PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS ANJOU-SAUMUR
Sarthe TOURAINE
Forêt de Bercé CENTRE LOIRE AUVERGNE Orléans
Mayenne
Forêt de Bercé Orléans Vendôme
Coulée de Serrant Saumur

Sarthe
Mayenne
Vendôme
AOP/AOC by decree dated 26th August 2015 Loir Loir1936, amended 19th July 2016
AOP/AOC by decree dated 14th November
e
Blois
Loir
Parc Naturel
Régional
Angers
ron
BeuvLoire
Coulée de Serrant Blois
Ancenis Régional
AOP area Anjou-Touraine Tours Amboise
Angers Loir
e Au
ban
Lo Forêt
ire de Sologne
Parc naturel ce
Montrichard
ncenis Régional Loire
Anjou-Touraine ToursNantes
Amboise Saumur
Au Lo Layon
ban ire
ce
Montrichard
Saumur
Chinon
Layon Lac de
Grandlieu Clisson Sancerre
Cholet Saumur
AOP area
Chinon
Maine
on
Sè
Cholet vr
VINEYARDS WINES e
Na VINEYARDS WINES In dre
L ocation: Har vesting, vinification, Average annual production over the nt Bourges
Location: The appellation area encompasses Average annual
ais Nevers production over the
ne e
production and aging all take place within last 5 years: 150 hl. 27 communes in Maine-et-Loire, 9 in Vienne last 5 years: 126,100 hl
Sè the commune of Savennières in the Maine- Parc Naturel Régional Châteauroux
vr Base yield: 30 hl/ha. and two in in Deux-Sèvres. - Reds: 25,000 hl de la Brenne
e Ind
Na
et-Loire département. Thouet area: 2,250 ha, with 510 ha for - Rosé: 6,600 hl
nt Grape variety: Chenin Blanc. re Vineyard
L oire
Vienn
ais - Whites: 18,100 hl Creuse
Vineyarde area: 7 ha. y red, 370 for white and 140 for rosé.
Les Sables
Growing practices: La
Ch
- Sparkling: 78,700 hl.
e
History: The area’s outstanding natural d’Olonne History: Saumur was the capitalPoitiers
er
Minimum planting density: 4,000 vines per de la Brenne Châteauroux of the
conditions were probably first identified Huguenots under Henry IV, and with its Base yield: 60 hl/ha for white, 57 hl/ha for
hectare.
during the RomanThouet invasions. Vine ideal location and topography, has been red and rosé.
Pruning: Double guyot to 2x3 buds or gobelet
Vienn
Creuse
y growing developed at the time of the a major centre for the wine trade since Varietals:
La to 3x2 buds.
e
large monasteries, and was subsequently the 12th century (See Saumur Brut). Many Red: Cabernet Franc (70% minimum),
Océan Atlantique
Poitiers
Technical requirements: Manual harvests,
continued by landowners and then, in the Parc Naturel Régional
du Marais Poitevin
leading merchants still have their offices Cabernet Sauvignon and Pineau d’Aunis.
generally in successive passes, picking
19th century by Angers’ middle classes. here today. Rosé: Cabernet Franc and Cabernet
grapes only at full maturity. Production
Sols & Climate: This zone lies on a curved Soils: The vineyards are formed of smallish Sauvignon.
conditions are monitored on site.
hillside perpendicular to the Loire and plots on Tuffeau (chalk) hillocks and White: Chenin Blanc.
enjoys excellent sun exposure. The shallow
Parc Naturel Régional Senonian and Eocene outcrops. Growing practices:
du Marais Poitevin
soil - sandstone schist, volcanic rock Minimum planting density: 4,000 vines per
All
Climate: Temperate oceanic; the Saumur
ier
(rhyolite) and Aeolian sand - combined with hillsides buffer the west winds, giving the hectare.
the Loire’s mesoclimatic influence, is perfect areas further from the Loire a continental Pruning: Largely single guyot.
for producing very mature dry white wines. influence.
The frequent storms occurring in this area
are usually on the left bank of the river,
passing Savennieres by altogether.

Clermont Ferrand
60 61
Saumur Sparkling - Mousseux or Fines Bulles

Angers
ANGERS
Blois
Fo
de la Brière
See production specifications
Parc naturel
for AOP Saumur de So

Anjou-Touraine Amboise
Tours
TASTING NOTES Food/wine pairings: Reds pair well with
a wide variety of meats and cheeses: red Saumur Montrichard
Appearance: Reds show a radiant ruby Nantes
NANTES
colour, rosés are a pretty blush pink and meats, sauteed or roast poultry and soft-
whites are intensely golden yellow. ripened or washed-rind cheeses. Whites
work beautifully with fish (sea bream, fish
Nose: The tuffeau terroir gives the wines Cholet Chinon
stew) and medium-hard pressed cheeses Clisson
elegance and lightness. Reds show red berry
such as Cantal, Comté or Beaufort. Rosés
fruit and flowers (iris and violets); rosés
are a perfect match for crudités, charcuterie,
have delightful freshness, with notes of red
brochettes, chicken dishes and fried fish.
berry fruit (strawberries and redcurrants),
rose and peach. Whites show scents of Aging potential: Supple wines should be Saumur Mousseux
cooked fruit and white flowers, and have drunk within 5 years. Concentrated whites AOP area
the distinctive, subtle minerality of tuffeau and reds will develop with cellaring, for
dust. between 5 and 15 years. Parc Naturel Régional
de la Brenne
Châteauroux
Palate: Fairly supple, sometimes very dense,

VINEYARDS WINES
with fine tannins in the reds. Dry ‘tendre’ Les Sables Location: The Saumur sparkling wine Average annual production over the
Rosés are deliciously fresh and rounded d’Olonne
production area overlaps the Poitiers
Saumur last 5 years: 78,700 hl.
without being sweet; they show flavours
appellation area but extends further to the Base yield: 67 hl/ha.
of red berries and tropical fruit. Whites are
west, corresponding to the old Saumur
smooth and elegant with good freshness Varietals: Chenin, Chardonnay, Sauvignon,
and balance on the finish. Océan Atlantique administrative district.
Cabernet Franc, Cabernet Sauvignon, Pineau
du Marais Poitevin Vineyard area: 1,260 ha. d’Aunis, Gamay, Grolleau and Pinot Noir.
Serve reds at 16-18°. Fuller, rounder wines
may benefit from decanting; whites and History: Saumur enjoys the perfect Growing practices:
rosés are best served chilled at 10°C. conditions for making fine sparkling wines: Minimum planting density: 4,000 vines per
the fresh, crisp wine from these slopes hectare.
easily takes on a sparkle; there are superb Pruning: Single guyot.
natural cellars carved into the rock, ideal for
Technical requirements: Made by the
aging, and the Loire is nearby to transport
traditional method, which includes a second
Puy Notre-Dame the wine to where it will be sold.
Chaintres fermentation in-bottle. Aged sur latte for a
Loire Sols & Climate: Saumur’s sparkling wine minimum of 9 months.
Le Thouet
vineyards are planted in calcareous (tuffeau)
100 m
SO soil, but also extend across a section of
NE Anjou Noir schist. The variations in soil
and climate (resulting from sun exposure
0m
and proximity to the Loire) explain why the
same varietals can show a very different
Turonian tuffeau Recent alluvial deposits
(chalk) 5 km expression within one appellation.
Jurassic limestone Cenomanian
with flint Ancient bedrock sponges and sands
Sables et marnes
du Cénomanien
62 63
Sarthe
Saumur Puy-Notre-Dame
Mayenne
Vendôme
See production specifications for AOP Saumur

Loir
Blois Be
TASTING NOTES
Appearance: Whites are clear and bright Parc Naturel
Régional
Angers
with a hint of grey or straw yellow and a Ancenis Régional Loire
touch of gold. Rosés are salmon to bright Loir
Au Lo
e ban ire
cherry pink. ce
Montrichard
Nose: Whites: White fruit, lemon balm, Nantes Saumur
Layon
hazelnuts, almonds and sometimes a touch
of vanilla or warm toast.
Rosés: Red berry fruit. Chinon
Lac de
Grandlieu Clisson
Palate: Fine bubbles, an elegant palate. Saumur Puy-
Cholet
Bruts are fresh, sometimes crisp and Notre-Dame
AOP area
vibrant; demisecs are sweeter, and rosés Maine
have an added touch of tannin. Sè
vr
e geographically and spiritually.
Serve: in flutes at 6-8° C Na
nt
VINEYARDS Ind
re
ais
Food/wine pairings: e Location: Puy-Notre-Dame lies 20km south This was one of the holiday spots frequented
of Saumur, and is the region’s highest point. by Eleanor of Aquitaine, and hasChâteauroux
Parc Naturel Régional been a
Perfect for special occasions, as an aperitif de la Brenne
The boundaries of the Saumur Puy-Notre- winegrowing village since the reign of the
or served with fish, shellfish, white meat in Thouet
Plantagenets in the Creuse
12th century.
Vienn
cream sauce, desserts such as Genoise, ice- y Dame appellation are strictly defined: the
Les Sables La
cream or sorbet. area extends over 17 communes, although The architectural splendour of the area’s
e
d’Olonne Poitiers
the greater part lies in the communes of housing is testament to its wealthy past;
Aging potential: Sparkling wines are
Puy-Notre-Dame, Vaudelnay and Brossay. immense cellars are used to store red wines
disgorged following a period of aging sur
The terroir here is eminently suited to the with excellent aging potential.
latte, and are then cellared for several
production of exceptional vins de garde
are at their best during this first year, or for Océan Atlantique
months before being released for sale. They
du Marais Poitevin (long-lived wines), the climate is remarkably
dry, and the area has a long history and
WINES
the 2 or 3 years following release.
tradition of making wine.
Vines are planted at an average altitude
Base yield: 50 Hl/Ha.
of 80m above sea level, affording them
protection from spring frosts. Varietals: Cabernet franc, Cabernet
sauvignon (15 % maximum).
The Massif des Mauges mountain range
lies 40km to the west, sheltering the region Growing practices:
from a much of the local rainfall, which Minimum planting density : 4,500 vines per
in turn promotes healthy ripeness in the hectare. Natural grassing or tilling of at least
Cabernet Franc grapes. These are harvested 50% of the surface area.
in October, and are particularly suited to Controlled natural grassing of the headland;
producing high quality vins de garde. shoot thinning; mandatory traceability of
Vineyard area: 60 ha. every plot; each plot in the appellation must
be taken on for a three-year period.
History: For over 800 years, the Collégiale
du Puy-Notre-Dame church has looked out Production conditions are inspected, on-
over an ocean of vines stretching across site, in July and September.
some 1,500 hectares - a high point both Wine release: 1st June.
64 65
Forêt de Bercé
Saumur Champigny
Sarthe
Orléans
Mayenne
Vendôme
Loir
AOP/AOC by decree dated 31st December 1957, amended 8th June 2011 e
Loir
ron
TASTING NOTES Blois Beuv
Saumur Puy-Notre-Dame is an intensely- Parc Naturel

Régional Angers Saumur Forêt
de Sologne
de la Brière Parc naturel Champigny
coloured red wine with good structure, Ancenis Régional Loire AOP area
balance and power. Aromas are Loir
Au Lo
e ban ire
predominantly of red and black fruit, and ce
Saumur Montrichard
the wines have excellent persistence of Nantes
Layon
flavour, as one would expect in a vin de garde.
Aging potential: Saumur Puy-Notre-
Chinon
Dame wines can be drunk when young, but Lac de
Grandlieu Clisson
their complexity is better appreciated after Cholet
several years aging (5-10 yrs.). Bourges
Maine
Sè
vr
e Ind
Na re
nt
ais
e VINEYARDS Climate: Temperate oceanic.
Ch
Location: The name Champigny can be WINES
er
de la Brenne
added
Thouet
to some of the Saumur appellation’s Average annual production over the
Vienn
greatest red wines, made in the 8 communes Creuse
Les Sables La
y last 5 years: 74,700 hl.
closest to Saumur.
e
d’Olonne Poitiers Base yield: 57 hl/ha.
Varietals: Cabernet Franc (85% minimum),
History: Saumur was the Huguenot capital Cabernet Sauvignon and Pineau d’Aunis.
from the 12th century under Henry IV of
du Marais Poitevin
France, and became a major centre for the
Growing practices: Minimum planting
density: 4,000 vines per hectare.
wine trade. The name Champigny may well
Pruning: Generally single guyot.
derive from the Latin campus igni (field of
fire), named for the area’s exceptionally warm TASTING NOTES
microclimate. Appearance: Bright garnet red.
Soils: The vineyards are formed of smallish Nose: Elegant, supple and fruity with notes
plots on Tuffeau (chalk) hillocks and of red and black fruit and occasionally
Senonian and Eocene outcrops. The Saumur flowers (iris and violet).
Champigny vines grow in an outstanding Palate: Light and well-structured with fine,
location on the upper Turonian plateau and velvety tannins and a fresh, balanced finish.
on plateaux whose soils cover the tuffeau
bedrock. Serve at: 16-18°.
Food/wine pairings: A good match for a
Puy Notre-Dame
Chaintres wide range of meats and cheeses (red meat,
Le Thouet Loire grilled meats, roast, stuffed chicken and
100 m
SO game) and a variety of fish.
NE
0m
Aging potential: Most can be drunk
when young, but their complexity is
better appreciated after several years aging
Turonian tuffeau Recent alluvial deposits
(chalk) 5 km
Jurassic limestone
with flint Ancient bedrock
Cenomanian
sponges and sands (5-20 yrs.)
Sables et marnes
du Cénomanien
66 67
Loir
e
Loir
Forêt de Bercé Orléans ron
Sarthe Blois Beuv
Mayenne
Angers
Coteaux de Saumur Haut-Poitou
Parc Naturel Forêt
Régional
de la Brière
Vendôme Parc naturel
de Sologne
Loir
Loir
e
Au Lo
e ban ire
ce
AOP/AOC by decree dated 21st
Loir April 1962, amended 8th June 2011 AOP/AOC by decree dated 22nd September 2011
Saumur Montrichard
Nantes
ron Layon Sancerr
Blois Beuv
Angers Forêt
de Sologne
Parc naturel
Chinon
Régional Loire Lac de
Clisson
Grandlieu
Cholet
Au Lo
ban ire Bourges
ce
Montrichard
Saumur Maine
Sè
Haut-Poitou
AOP area
Layon vr
e
Na Sancerre Ind
nt re
ais
e
Ch
Chinon
er
de la Brenne
Thouet
Vienn
Creuse
Coteaux y Bourges
Les Sables La
de Saumur Nevers
e
d’Olonne Poitiers
AOP area
dre In
an
ta
ise
VINEYARDS Technical requirements: Manual VINEYARDS Loire Climate: The climate here is subject
Location: The Coteaux de Saumur harvests in successive passes, picking only Location: The vineyards extend over 30 to oceanic influences which regulate
Océan Atlantique
Ch
Châteauroux Parc Naturel Régional
er
vineyards lie along the Cretaceous cuesta on the overripe degrapes
la Brenne and where appropriate, du Marais Poitevin communes in the Vienne department and temperatures, but also has a continental
Thouetthe south western edge of the Paris basin, those affected by noble rot. a single one in Deux-Sèvres, growing on quality giving lower rainfall. Average annual
Vienn
Creuse rainfall is 630 mm, while sunshine hours are

the vines growing in calcareous (tuffeau) an undulating plateau between 80 and
high, at 1,900 hours per year.
e
soils. Although the appellation

Poitierscovers a large 120 metres above sea level with scattered
area with excellent sun exposure, appellation
TASTING NOTES hillocks reaching up to around 150 metres.
Appearance: Intense golden yellow colour
wines are usually made from only around 11 Vineyard area: 90 ha in production. WINES
with glimmers of green, developing into old
hectares. The terroir lies on well- exposed, Average annual production over the
gold with a hint of amber. History: Vine-growing was first introduced
well-ventilated slopes, encouraging early last 5 years: 5,000 hl.
onal Nose: Fresh and complex: rhubarb, peach into Haut-Poitou in Gallo-Roman times.
vin plant growth and idea for overripe or noble Whites: 3,400 hl,
Over the centuries, the vineyards grew
All
rot harvests. and apricot blending with notes of white
ier
in size and then shrank back again, at Reds: 1,200 hl,
flowers.
Vineyard area: 10 ha. the mercy o f one war and invasion after Rosés: 400 hl.
Palate: Luscious and lively; not excessively Cle
another. Eventually, Guillaume X, Duke Base yield: : 67 hl/ha for whites, 58 hl/ha
sweet.
of Guyenne and Count of Poitiers, took for reds and 60 hl/ha for rosés.
WINES Serve: chilled at 6-8°. on the task of developing the vineyards;
Average annual production over the Varietals:
Food/wine pairings: Serve as an aperitif when Eleanor of Aquitaine married Henry Reds: The main varietals are Cabernet Franc
with brochettes of fresh fruit, or with Plantagenet (Henry II of England, England (minimum 60%), Gamay (minimum 60%),
Base yield: 35 hl/ha. Roquefort cheese. quickly became their principal market. Merlot and Pinot Noir.
Grape variety: Chenin Blanc. Aging potential: An excellent vin de garde Soils: The appellation .soils are mainly Whites: Sauvignon Blanc (minimum 60%)
Growing practices: 4,000 vines per - will age well. calcareous clay. A geological fault line runs and Gris (Fié Gris).
hectare. through the vineyard
Clermont Ferrand area: slopes to the Rosés: Cabernet Franc, Pinot Noir and
Pruning: Double guyot to 2x3 buds (2x4 in north and east are made up of cretaceous Gamay.
Saumur) or gobelet to 3x2. clay-rich soils over tuffeau chalk or reddish
‘terres d’Aubes’ dating from the Turonian,
while to the south and west we find a Jurassic
plateau over pebbly, calcareous terres de groie
of varying depth, with characteristic red
clays and generally fossiliferous calcareous
stones.
68 69
PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
Rosé de Loire
AOP/AOC by decree dated 4th September 1974, amended 20th October 2011
Growing practices: Reds: Elegant, their colour veering towards

Minimum planting density: 4,200 vines per ruby red. Full of red berries, cherries and Sarthe
Mayenne
hectare. spice with an edge of freshness. Serve at Vendôme
Loir
e
Pruning: Single or double guyot guyot, or 13°-14°C. Loir
ron
Blois Beuv
short pruning. Bud count varies according Food/wine pairings: Matelotte of eel, goat
Parc Naturel
Régional
de la Brière
Angers
Parc naturel
Forêt
de Sologne
to varietal. Tours
Anjou-Touraine Amboise
Loir Lo
cooked with green garlic, cheese.
Au
e ban ire
ce
Montrichard
Nantes Saumur
Layon Sancerre
Aging potential: 4 to 5 years. Chinon
Lac de
TASTING NOTES
Grandlieu Clisson
Rosés : These are light wines, lively without

Cholet
Bourges
Nevers
Maine
Whites are fresh and crisp, often showing being aggressive, full of ripe fruit flavours. Sè
vre
Na
nta
Ind
re
Loire
ise
floral, fruity aromas - a mix of white and Serve between 8° and 12°C.
Ch
er
de la Brenne
Thouet
yellow flowers and citrus fruit. Serve chilled
Vienn
Creuse
Food/wine pairings: Local charcuterie

y
Les Sables La
e
d’Olonne Poitiers
at 8-12°C. specialities including black pudding,

Food/wine pairings:Serve as an aperitif rillauds, (belly of pork) and poitevin (a pork Océan Atlantique Parc Naturel Régional
du Marais Poitevin
Alli
er
alongside a dish of prawns; also a perfect and vegetable terrine). VINEYARDS Palate: Light, supple and delicate; spicy and
match for fish and seafood. Location: The Rosé de Loire appellation fresh on the finish.
Aging potential: 2 to 3 years. extends across the Anjou and Touraine AOC Serve: chilled at 8°C.
areas. Food/wine pairings:
Clermont Ferrand
Vineyard area: 900 ha. A bold wine, and the perfect partner for
imaginitively-prepared street food. Serve
at a garden party, with local dishes or even
WINES with fine foods, any of which will enhance
Annual production over the last the distinctive character of this wine.
5 years: 45,100 hl.
Spring: Mini focaccias with tomato and
Base yield: 60 hl/ha. mozzarella; Sainte Maure de Touraine
Varietals: Cabernet Franc, Cabernet cheese on toast with rocket salad; chicken
Sauvignon, Grolleau (noir and gris), Pineau Buddha bowl; seasonal fruit salad.
d’Aunis, Gamay, Pinot Noir . Summer: Bruschetta with tapenade; bagels
with salad; fried Loire fish.
TASTING NOTES Autumn: Creamy garden vegetable soup,

Appearance: Clear, translucent flamingo panfried tofu with soy sauce; goat’s cheese
pink with a hint of poppy, or gleaming and leek tart.
raspberry pink with a glimmer of violet. Winter: Fish tartare, vegetable gratin; sateed
Nose: Highly aromatic, fruity and prawns; Merveilles (Mauritian papads);
refreshing. Complex aromas of citrus, red Gouline (Anjou’s famous belly-of-pork tart).
and black berry fruit and fresh flowers, Aging potential: Best drunk young.
sometimes with a touch of tropical fruit and
white pepper.
70 71
Crémant de Loire
AOP/AOC by decree dated 17th October 1975, amended 23rd September 2011
Food/wine pairings: Ideal an aperitif or

for a special occasion; or serve with seafood
Sarthe
Mayenne
Vendôme
Loir
e (fish and shellfish) and desserts. More
structured Crémants also pair well with
Loir
ron
Blois Beuv
white meat and offal in cream sauce.

Angers Forêt
de Sologne
Parc naturel
oire Au Lo
ban ire
Aging potential: Crémant wines are

ce
Montrichard
Nantes Saumur
Layon Sancerre
Chinon
disgorged after a period of aging sur latte,
Lac de
and are then cellared for several months

Grandlieu Clisson
Cholet
Bourges
Nevers
before being released for sale. They are at

Maine
Sè
vre
Na Ind
re
Loire
their best during this first year, or for the
nta
ise
Ch
er
de la Brenne
Thouet
following 2 or 3 years.
Vienn
Creuse
y
les La
e
ne Poitiers
e Parc Naturel Régional

du Marais Poitevin
Alli
er
VINEYARDS Varietals: Chardonnay, Chenin Blanc
Location: Crémant de Loire AOP is grown et Orbois, Cabernet Franc, Cabernet
and produced in the same areas as AOP Sauvignon, Grolleau (Noir and Gris), Pineau
Anjou, Touraine and Cheverny. d’Aunis and
Clermont Pinot Noir.
Ferrand
Vineyard area: 2,050 ha. Growing practices:

History: The Loire Valley has a long Planting density: 4,000 - 6,500 vines per
tradition of producing excellent sparkling hectare.
wines. The Crémant de Loire AOC was Pruning: Single or double guyot.
introduced by INAO, along with strict Technical requirements: Manual
specification governing its production, harvesting into open trays or perforated
standardizing Crémant production across crates. 150kg of grapes are pressed to
the country. With the support of the region’s produce 100 litres of juice.
expert winegrowers and négociants, the Aged sur latte for at least 12 months.
AOP has gradually become more and more
popular.
Soils & climate: Crémant de Loire is
TASTING NOTES
Appearance: Bright and clear with a subtle
produced across an extensive area which is
hint of grey; colours range from straw
home to a wide variety of soil types, climates
yellow to gold. Rosés can be salmon pink to
and grape varietals.
cherry red.
Nose: White fleshed fruits, lemon balm,
WINES hazelnuts, almonds and occasionally a hint
Average annual production over the of vanilla and liquorice. Rosés have red berry
last 5 years: 132,000 hl. aromas.
Base yield: 74 hl/ha. Palate: Fine bead, elegant on the palate;
bruts are fresh, sometimes crisp and lively,
while demi secs are more gentle; rosés can
be slightly tannic.
Serve: in flutes at 6°-8°C.
72 73
Sarthe
Touraine
AOP/AOC by decree dated 24th December 1939, amended 23rd November

Vendôme
L
2011
oire
Loir
Blois Beuv
ron Auxiliary varietals: Cabernet Sauvignon, Reds: Gamay is often used to make
Forêt
de Sologne
Pinot Noir and Gamay (minimum 85% singlevarietal wines; these are light and fresh
Parc naturel
Régional Loire
Anjou-Touraine Tours
required if labelled ‘Gamay’). with distinctive red fruit flavours. Blended
Amboise
Lo
ire Touraine reds made from Gamay may be wines combine Gamay’s characteristic fresh
Montrichard
Saumur sold as very young wines labelled ‘primeur’ youthfulness with structure added by other
yon Sancerre or ‘nouveau’. varietals.
Chinon Rosés: As reds, with Grolleau, Meunier, Rosé: Classic blends producing fresh,
Pineau d’Aunis and Gris.. delicate wines.
Bourges
Touraine Nevers Growing practices: To serve:
AOP area Planting density: 5,000 vines per hectare.
Ind Rosés and whites, still or sparkling, should
re
Loire Pruning: Generally single guyot, spur be chilled to 10°C; Gamay or blended reds
Ch
pruning or Cordon de Royat. are best chilled to 14°C.
er
de la Brenne
uet
Food/wine pairings:
Vienn
Creuse
e
Climate: An oceanic influence dominates TASTING NOTES Whites: Sologne asparagus, seafood and
VINEYARDS
Poitiers
to the west, becoming more continental as Whites: Sauvignon wines are aromatic and goat’s cheese;
Location: The Touraine appellation extends
we move east. The differences in climate, vibrant, with notes of broom, honeysuckle Reds: Rillons, meat dishes, charcuterie.
from Anjou to the gateway of the Sologne,
an area where the Loire joins several of its combined with the variations in soil type, and tropical fruit. Chenin Blanc and Orbois Aging potential: Most Touraine wines are
All
ier
tributaries. It includes 143 communes, 101 in determine the choice of grapes planted are used for sparkling wines only, and show at their best in the first 2-3 years. Touraine
Indre-et-Loire and 42 in Loir-et-Cher. Most (laterripening varietals in the west, earlier subtle scents of brioche, green apple and reds can be cellared for 3-5 years, and some
of the vineyards lie south east of Tours on ones in the east) and lead to the production honey. appellations such as Touraine Oisly will
slopes overlooking the Cher, and between of a wide variety of wines. continue to develop over 5-7 years.
the Cher and the Loire.
Vineyard area: 4,450 ha. WINES
History: When St Martin of Tours founded Clermont
last 5 years: 207,000 hl. Ferrand
the Abbey of Marmoutier in 372, he marked
White: 117,800 hl,
the start of a new phase in the development
Red: 46,000 hl,
of the Touraine vineyards. The proximity
Rosé: 16,500 hl,
of the rivers also played a major role,
Sparkling: 26,700 hl.
providing good transport connections and
encouraging exports. Development reached Base yield:
its peak in the 19th century, by which time - Reds and rosés: 60 hl/h.
Touraine had been one of the main wine - Whites: 65 hl/ha.
suppliers to Paris for over a century. A - Sparkling: 72 hl/ha.
period of crisis followed, lasting until the Varietals:
Second World War, after which Touraine Whites: Sauvignon Blanc (80% minimum),
began to focus solely on high-quality wines. Sauvignon Gris.
Soils: The soils here are very varied, and Reds : Main varietals: Cabernet Franc and
include perruches (flinty clay), aubuis (clay/ Côt (80% minimum in blends) with special
limestone on a chalk subsoil) and sand over requirements for certain variants. (Côt
clay to the east, as well as light gravel and minimum 50%, Cabernet minimum 80% if
shell-rich sand. produced west of Tours).
74 75
Touraine-Amboise Touraine-Azay-le-Rideau
Sarthe
Mayenne
Vendôme
Loir
Sarthe See specifications for AOP Touraine
Forêt de Bercé Orléans See specifications for AOP Touraine e
Vendôme Loir
Loir ron
e Blois Beuv
Loir
Parc Naturel
Régional
Angers Forêt
de Sologne
Touraine-Amboise Ancenis Régional Loire
AOP area Blois uvron

Loir Be
Au Lo
e Forêt
ban ire
ce
de Sologne Montrichard
e
Nantes Saumur
e Tours Amboise Layon Sancerre
Montrichard
mur Chinon
Lac de
Grandlieu Sancerre
Clisson
Cholet
Bourges
Chinon Touraine-Azay-le-Rideau Nevers
Maine
AOP area
Sè
vr
e Ind
Na
Bourges
Nevers ntais
re
Loire
e
Ch
Base yield: 55 hl/ha for reds and rosés, Growing practices:
er
VINEYARDS Ind
VINEYARDS Parc Naturel Régional
de la Brenne
Châteauroux
Location: The Touraine Amboise vineyards 60 hl/ha for whites.

re
Loire Thouet
Location: The appellation extends Creuseacross
Minimum planting density : 6,600 vines per
Vienn
lie upstream from ParcTours, and include LesVarietals:
Sables Gamay, Cabernet Ch
y
Laand Côt for six communes on the banks of the Indre hectare. Pruning: single guyot or fan.
er
Naturel Régional
e
de la Brenne
Châteauroux d’Olonne
6 communes on the right bank of the Loire reds; Chenin for whites. Poitiers
and the Loire, close to where the rivers meet.
and 3 on the left bank.Creuse
Vienn
Growing practices: Minimum planting Vineyard area: 40 ha. TASTING NOTES

e
Poitiers Vineyard area: 180 ha. density: 6,600 vines per hectare. History: The Azay-le-Rideau vineyards are Appearance: Rosés are clear and bright,
History: The appeellation vineyardsOcéan Atlantique
surround TASTING NOTES
du Marais Poitevin almost certainly the place where Touraine whites are translucent.
All
Château d’Amboise, one of the finest châteaux Reds: Perfect balance, a deep, intense colour, wine production started out in Gallo-Roman
ier
Nose: Rosés: rose, lilac, pears, cherries,
in Touraine. Louis XI is known to have been silky tannins and elegant fruit flavours. times. At its heart stands the magnificent redcurrants and almonds. Whites often
enthusiastic about Touraine d’Amboise wine, Château d’Azay, whose royal guests ensured have an edge of minerality, with dominant
All
Rosés: Fresh and supple with notes of
ier
and declared in 1463 that as the quality was that local wines were given a prominent flavours of fresh fruit and citrus developing
cherries and redcurrants.
so high, it should be sold on the Tours market position on the banqueting table. hints of quince and apricot.
ahead of any other wine. Touraine Amboise Whites: Fresh fruit and citrus. Demi-secs Soils: Flinty clay perruches, clay limestone Palate: Rosés are elegant and full of finesse;
wines first came to court in the reign of and sweet wines develop notes of quince aubuis and Aeolian sand mixed with clay.
and honey. whites arewell-rounded.
François I.
Climate: Mild, which in some years favours Serve at: 10°C.
Soils: Flinty clay perruches which heat up Serve: rosés and whites at 10˚C, reds at 15˚.
the production of sweet wines.
quickly, and clay limestone aubuis which Food/wine pairings: Charcuterie, grilled Food/wine pairings: Hors d’oeuvres,
Clermont Ferrand
gives the wine its power. fish, white meat (in sauce if serving with smoked fish and white meat (in sauce if
white demi-secs), red meat and game. WINES serving with demi-sec).
Climate: The weather here still has some Clermont Ferrand
influence from the Atlantic, but a combination Aging potential: Most wines are at their Average annual production over the Aging potential: Rosés should be enjoyed
of oceanic and continental influences makes best within two years; the more full-bodied last 5 years: 1,100 hl. young; whites can be cellared for 10 years
this a mixed zone. benefit from at least 5 years’ aging. Whites: 550 hl, or more.
Rosés: 550 hl.
WINES
Average annual production over the last N.B: Touraine Amboise is currently working
5 years: 7,000 hl. towards AOP Amboise status for its 100% Varietals: Rosés are made with a minimum
White: 1,200 hl, Côt wines (red) and 100% Chenin wines of 60% Grolleau, either on its own or in a
Red: 2,800 hl, (white). blend with Gamay, Côt or Cabernet. Whites
Rosé: 3,000 hl. are made from 100% Chenin, and are
sometimes made in demisec and sweet styles.
76 77
he
Forêt de Bercé
Touraine Chenonceaux
Vendôme
Orléans
See details for AOP Touraine Loir

e
Loir
TASTING NOTES Food/wine pairings:
ron
Blois Beuv Serve whites with firm-fleshed fish or
Reds: Reds are very distinctive and full
Forêt
de Sologne of personality, th molten tannins. Cooked Loire river fish, white meat and local goat’s
black fruit, liquorice and menthol add cheese; or try a more adventurous pairing:
Tours Amboise sushi, tagine or Indian cuisine perhaps.
elegance and freshness.
Montrichard Whites: Whites are intensely aromatic, Reds pair well with red meat, including
showing scents of white flowers, ripe fruit, more delicate meats such as veal; game; or
Sancerre try a ‘surf and turf’ pairing with monkfish
citrus and tropical fruits such as pineapple
and mango. Full-bodied, rounded and and smoked bacon.
Chinon
powerful on the palate, with good length. Aging potential:
Touraine-Chenonceaux
AOP area Serve: whites at 10 - 12°C, reds at 14 -15°. Reds: 3 - 10 years.
Bourges
Nevers
Whites: Best enjoyed young.
VINEYARDS Ind Soils: The vines are planted on slopes with

re
Loire
Location: The Touraine Chenonceaux good natural drainage and a clear, open
Ch
landscape. Soils are mainly limestone,
er
appellation vineyards grow
de la Brenne on slopes on
Châteauroux
either side of the river Cher. Once the siliceous clay and perruches, - the flint-
based stony soils commonly found in the
Vienn
Creuse
grapes are harvested, the wines are vinified
Loire terroirs.
e
Poitiers and aged within the designated appellation

area which comprises 8 communes in the
Indre-et-Loire département and 19 in Loir-
et-Cher.
WINES
Vineyard area: 100 ha. last 5 years: 4,000 hl.
All
History: The Touraine Chenonceaux Whites: 2,800 hl,
ier
appellation is inextricably linked with the Reds: 1,200 hl.
Château of the same name. Chenonceau is Base yield: 60 hl/ha for whites and 55 hl/
famous throughout the world, its unique ha for reds.
architecture blending seamlessly with
Varietals: Whites: Sauvignon Blanc. Reds:
nature - at one with the water, air and green
Cabernet Franc (35% - 50%) and Côt ( 50% -
spaces surrounding it. The aim here is to
85%).
offer impeccable quality, from a magical
Growing practices:
combination of worldfamous château
and outstanding vineyards. Touraine-
hectare.
Chenonceau wines give a true flavour of Clermont Ferrand
Pruning: single guyot to 9 buds, or short
the area, delivered with skill and passion. A
pruning.
perfect wine tourism destination.
78 79
Sarthe
Touraine-Mesland Touraine-Oisly
Mayenne
Vendôme
Vendôme Loir
e
See details for AOP Touraine Loir
See details for AOP Touraine
e Loir
ron
Blois Beuv
Parc Naturel
Régional Beuv
ron Angers Forêt
de Sologne
Touraine-Mesland
de la Brière
Blois Parc naturel
AOP area Ancenis Régional Loire
Loir
Forêt
de Sologne
Au Lo
e ban ire
ce
Tours Amboise Saumur Montrichard
Nantes
Montrichard
Layon Sancerre
Sancerre Chinon Touraine-Oisly

Lac de
Clisson AOP area
Grandlieu
Cholet
n Bourges
Nevers
Maine
Sè
VINEYARDS WINES
VINEYARDS vr Bourges
Base yield: 55 hl/hae for reds and rosés, Location: The Touraine-Oisly appellation Average annual production over the last
N Nevers Ind
Location: The Touraine-Mesland 60 hl/ha for whites. anta area encompasses 10 communes at the heart re
5 years: 1,500 hl.
ise
of Sologne’s winegrowing country, on the
Ch
appellation area lies on the right-hand ank Varietals: A blend of Gamay, Cabernet Base yield: 60 hl/ha.
er
of the Loire, just downstream from Ind vast plateau of land between de lathe
BrenneCher and
re Blois Franc and Côt for reds and rosés; Chenin
and opposite Château de Chaumont with its (may be blended with Sauvignon)Thouet and Loire the Loire. Grape variety: Sauvignon Blanc.
Vienn
Creuse
Growing practices:
Ch
internationally-acclaimed
Les Naturelgardens,
ParcSables parkland Chardonnay
La
y for whites. Vineyard area: 35 ha.
er
Régional Châteauroux Planting density: 6,000 vines per hectare.
e
de la Brenne
d’Olonne
an dscape management areas. It includes 6 Growing practices: Poitiers History: The village of Oisly has a long
communes in the Loir-et-Cher département. Pruning: single guyot to 9 buds, or short
Planting density: 6,600 vines per hectare. tradition of winemaking, and is recognised
Vienn
Creuse pruning.
Vineyard area: 90 ha. Pruning: Generally single guyot. as the home of Sauvignon; Sauvignon grapes
e
oitiers History: The Mesland vineyards were have grown since 1905 on the sandy soils
Océan Atlantique
established by monks from Marmoutier
TASTING NOTES
du Marais Poitevin
of the Sologne vineyards, which developed
significantly in the 1960s. In the mid-1980s,
TASTING NOTES
Abbey, and were the first in the region to Elegant wines with roundness, complexity
Appearance: Deep ruby red for the reds; an association was established to promote and plenty of finesse, and a wide range of
grow Gamay grapes, in 1838. The varietal
whites are a clear straw yellow. the local terroir and emphasise its unique aromas including florals, citrus, and tropical
proved very popular, spreading throughout
the region and ousting Côt from top position. Nose: Reds show subtle aromas of qualities; this was the first step towards the fruit.
All
raspberry and blackcurrant; whites are recognition the area has achieved today.
ier
Soils: Flint-rich soils and siliceous sand are Serve at: 10°C.
floral, developing notes of lime blossom Generations of wine growers have created an
ideal for reds, while whites grow in siliceous exceptional range of wines showcasing the Food/wine pairings: Local cheeses such as
with a touch of minerality.
clay over tuffeau. Sauvignon varietal. Sainte-Maure de Tourain Valençay or Selles-
Palate: Fine tannins for the reds, silky sur-Cher; Sologne asparagus, Loire river fish
Climate: The influence of the Loire Soils: These contain a balance of sand and
smoothness for the whites, and excellent with beurre blanc, or any firm-fleshed fish;
moderates the continental climate in this clay. Sandy and often pebbly topsoils provide
freshness for the rosés. world cuisine including chicken tagine with
small area, making it semi-oceanic. permeability and heat retention, while the
Serve: rosés and whites at 10°C and reds at preserved lemons, Thai nems and sushi.
shallow Sologne clay ensures good take up of
14° - 16°, depending on age and structure.
water and slow ripening. This balance creates Aging potential: Best enjoyed within Clermont Ferr
WINES Food/wine pairings: Charcuterie, grilled a truly distinctive terroir, and is extremely 5 years.
Average annual production over the fish and grilled white meat. Reds pair well well-suited to the Sauvignon grape.
last 5 years: 3,100 hl. with meat served in sauce or with game.
White: 400 hl, Climate: The climate features a season of
Red: 2,100 hl, Clermont Ferrand
Aging potential: These wines age well; full long, dry spells, more marked here than in
bodied reds increase in depth and character any other part of the Touraine region.
Rosé: 600 hl.
after 3 - 5 years.
80 81
Forêt de Bercé Orléans Forêt de Bercé Orléans
the Sarthe
Mayenne
Touraine Noble-Joué Saint-Nicolas-de-Bourgueil
Vendôme
Vendôme
Loir Loir
e e
Loir AOP/AOC par décret original du 19 avril 2001, modifié le 8 juin 2011 AOP/AOC par décret
Loir
original du 31 juillet 1937, modifié le 22 septembre 2011
ron
Blois Beuv ron
Blois Beuv
Forêt
Parc Naturel
Régional
de Sologne Angers Saint-Nicolas-de-Bourgueil
Forêt
de Sologne
de la Brière Parc naturel AOP area
Tours Amboise Ancenis Régional Loire
Loir Au Lo
e ban ire
Montrichard ce
Montrichard
Nantes Saumur
Sancerre Layon S
Chinon
Chinon
Lac de
Touraine Grandlieu Clisson
Noble-Joué Cholet
AOP area Bourges
Nevers Bourges
Maine
Sè
Ind vr
VINEYARDS re Average annual production over thee Na Loire VINEYARDS The climate here Ind is slightly more oceanic
re
nt
ais
Location: Between the Indre and the Cher, last 5 years: 1,400 hl. e Location: This appellation follows the than in Bourgueil, but the same woodland
Ch
Ch
er
Parc Naturel Régional Châteauroux slopes protect
Régional the more e. xposed hillsides
er
Parc Naturel
south of the Tours conurbation.
de la Brenne Base yield: 55 hl/ha. boundaries of the village its vineyards of de la Brenne
Châteauroux
Saint-Nicolas-de-Bourgueil; are planted in from north winds.
Vineyard area: 35 ha. Varietals: Pinot Meunier (main varietal, Thouet
Vienn
Creuse
Vienn
the west of Touraine, in a nature reserve on Creuse
History: There is evidence that Noble-Joué minimum 40%), Pinot Gris (minimum y
Les Sables La
e
the upper terrace of the Loire’s right bank
e
Poitiers 20%), Pinot Noir (minimum 10%).
wines were served in the court of King Louisd’Olonne Poitiers WINES
just below the forest and above the network
XI, and that their popularity reached a peak Growing practices: Average annual production over the
of Troglodyte caves.
during the 19th century. In 1939 the area Planting density: 6,500 vines per hectare. last 5 years: 57,800 hl.
applied for AOC status, but the application Pruning: Guyot single or double; short Vineyard area: 1,090 ha. Reds: 56,900 hl,
Océan Atlantique
was forgotten when the war started. The pruning. Parc Naturel Régional
History: Vines have almost certainly been Rosés: 900 hl.
winegrowing area was partially destroyed, grown in this area since Roman times,
All
du Marais Poitevin
ier
then became a victim of urbanization; but it was not until the founding of the
TASTING NOTES Varietals: Cabernet Franc. Cabernet
it ceased to exist until 1975 when it was Abbey of Bourgeuil in 990 that the region’s
Appearance: From translucent pale rose Sauvignon is authorised to 10% of the
reinstated by a group of winegrowers, and winemaking activity began to flourish in
pink with a hint of grey to raspberry pink blend, but is seldom used.
today Noble-Joué wines can once again be earnest - including in Saint-Nicolas. The
seen gracing the dining tables of Tours. with a gleam of orange. Breton grape first made its appearance here Growing practices:
Nose: Highly aromatic, with notes of in 1152, when Anjou and Aquitaine became Planting density: 5,000 vines per hectare.
Soils: Limestone, chalky clay and siliceous
red berries (strawberry, raspberry, and united. Pruning (generally single guyot ) is strictly
clay.
redcurrant), violets and fruit drops. controlled.
Climate: Temperate with an oceanic Soils: The area lies largely on a wide terrace
influence. Palate: Light, supple, delicate, and of ancient alluvial deposits with deep soils Saint-Nicolas
de-Bourgueil
refreshing. made up of sand and gravel. Above the Loire Senonian

sand
Serve at: 8°. Clermont Ferrand terraces, one third of the vineyard extends Aeolian sand
WINES across a Turonian chalk (tuffeau) slope with Low

terrace
Food/wine pairings: As an aperitif, a top layer of sand.
Noble-Joué is a very distinctive Vin Gris, a 100 m
with pizza or a variety of summer dishes
delicate blend of three Pinot varietals: Pinot Climate: The vineyard here overlooks the
(tabbouleh, Salad Niçoise, mixed salads, S N
Meunier to give body and strength, Pinot Loire at the point where it joins the Vienne,
grilled meat or fish etc.), charcuterie, fresh 0m
Gris for fruitiness and finesse, and Pinot widens significantly and allows maritime 2 km
pasta.
Noir to add roundness and length. influences to be felt in full.
Recent
alluvial Cenomanian
Micaceous chalk
(mid Turonian)
Yellow chalk
(upper Turonian)
Aging potential: Best enjoyed young. sand and gravel
White chalk
(Turonian)
82 83
PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS ANJOU-SAUMUR
Forêt de Bercé
TOURAINE CENTRE LOIREOrléans AUVERGNE
Sarthe
Mayenne
Bourgueil
Vendôme
Loir
e
AOP/AOC by decree
Loir dated 31st July 19 37, amended 23rd September 2011
ron
Blois Beuv
TASTING NOTES Parc Naturel Food/wine pairings: Angers Forêt

Régional de Sologne
de la Brière
Appearance: Vibrant, deep red colour. Grilled, pan-fried or sautéed white meats Parc naturel
deglazed with brown stock or
Loir
fish in tomato Anjou-Touraine Bourgueil Tours Amboise
Nose: Wines grown on gravel soils show Au Lo AOP area
e The more robust wines pair well with
sauce. ban ire
an intense nose of red berries and violets; ce
full-flavoured dishes such as entrecote steak Montrichard
those planted in tuffeau show raspberries, Nantes Saumur
in red wine, fresh goats’ cheese or jugged
blackberries, liquorice and spice, developing
hare.
Layon S
notes of undergrowth and leather.
Aging potential: Gravel-grown wines will
Palate: Some wines are supple and flowing, Chinon
mature quickly,
Lac dewhile those grown in tuffeau
Clisson
others dense and fleshy, settling down over Grandlieu
will continue to develop for 5-10 years. Cholet
time. A fresh, balanced finish.
Bourges
Serve: young wines grown on terraces at Maine
14°C; 17° for older wines. Sè
vr
e Ind
Na re
nt
ais
e VINEYARDS WINES
Ch
Location: The Bourgueil appellation Average annual production over the
er
Châteauroux
de la Brenne
encompasses 7 communes on the right last 5 years: 52,400 hl.
Thouet
bank of the Loire. Slopes are gentle, and the Reds: 49,800 hl,
Vienn
Creuse
y landscape features a large number of small Rosés: 2,600 hl.
Les Sables La
e
d’Olonne plots - a mosaic illuminated by the iconic
Poitiers Base yield: 55 hl/ha.
white tuffeau architecture.
Varietals: Cabernet Franc, virtually
Vineyard area: 1,360 ha. exclusively; Cabernet Sauvignon is authorised
History: Vines have almost certainly been to no more than 10% of varietal mix.
du Marais Poitevin
grown in this area since Roman times, Growing practices:
but it as not until the founding of the Planting density: 5,000 vines per hectare.
Abbey of Bourgeuil in 990 that the region’s Pruning: Generally single guyot, strictly
winemaking activity began to flourish in controlled.
earnest. The Breton grape first made its
appearance here in 1152, when Anjou and
Aquitaine became united. TASTING NOTES
Soils: Half of the vines grow on slopes Appearance: Vibrant, deep red colour.
overlooking the Loire, in tuffeau (Turonian Nose: Wines grown in gravel soils show an
chalk) soils; the other half are planted on intense nose of red berries (strawberries
sand and gravel terraces, in ancient alluvial and cherries); those planted in tuffeau show
deposits from the Loire. raspberries, blackberries, liquorice and
Climate: The vineyards here are open to the spice, developing notes of roasted coffee
Loire; the Atlantic influences travelling up and spices.
the valley are clearly felt. The south-facing Palate: Some wines are supple and flowing,
slops and woodland plateau protect the others dense and fleshy, settling down over
terraces from the north wind. As in Chinon, time.
the microclimate is mild and temperate. A fresh, balanced finish.
84 85
PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS
Sa
ANJOU-SAUMUR
Forêt de Bercé TOURAINE CENTRE LOIRE
Orléans AUVERGNE
rthe
Mayenne
Vendôme
Chinon Loir
Loir
e
AOP/AOC by decree dated 31st July 1937, amended 17th August 2016 ron
Blois Beuv
Parc Naturel
Régional
Angers Forêt
de Sologne
Serve: young wines grown on terraces at de la Brière Parc naturel
15°C, older wines at 17°.
Loir
Au Lo
e ban ire
Food/wine pairings: Grilled, pan-fried or ce
Montrichard
sautéed white meats deglazed with brown Nantes Saumur
stock, or fish, for example trout in beurre Layon Sancerre
rouge; more robust wines pair well with full-
flavoured dishes such as entrecote steak, Chinon
Lac de
soft goats’ cheese or pheasant with a nut Grandlieu Clisson
Cholet
stuffing. Bourges
Aging potential: Gravel-grown wines will Maine Chinon
Sè AOP area
mature quickly, (within 2-5 years), while vr
e Ind
those grown in tuffeau will not reach their Na re
nt
ais
peak for at least 2 years. Good vintages will e
Ch
er
keep for several decades. de la Brenne
VINEYARDS Climate: The confluence of the Loire and
Thouet
Location: The Chinon appellation Vienne marks the start of mild Atlantic
Vienn
Creuse
y
Les Sables La conditions. The oceanic climate sweeps
encompasses 26 communes on both sides
e
d’Olonne Poitiers
of the Vienne up to the point where it joins through the two valleys, reaching the most
the Loire. distant hillsides and terraces. Slopes are
oriented east to west, enjoying excellent,
Loire Bourgueil sunny southern exposures; the microclimate
Océan Atlantique Aeolian sand Parc Naturel Régional
du Marais Poitevin
History: Over the years, the Royal Fortress is ideal for growing Cabernet Franc.
Senonian sand
of Chinon overlooking the Vienne has
played host to countless kings and princes,
Low
terrace from the Plantagenets to Richelieu. In 1429, WINES
Charles VII received Joan of Arc here; her Average annual production over the
100 m mission was to convince him to reconquer last 5 years: 85,200 hl.
S N the Kingdom of France. François Rabelais Whites: 2,300 hl,
was born here, and the appellation closely Reds: 72,600 hl,
0m follows the boundaries of La Rabelaisie, the Rosés: 10,300 hl.
2 km Yellow chalk mythical land of Pantagruel and Gargantua.
(upper Turonian) Base yield: 55 hl/ha.
Young Cenomanina Chinon is popular with visitors who flock
alluvial deposits sand and marl Micaceous chalk Varietals: Reds and rosés are made almost
(Turonian) to see this Rabelaisian vision etched into
Recent alluvial deposits:
sandy gravel exclusively from Cabernet Franc (Breton), Cler
White chalk Chinon’s architecture and landscapes.
(lower Turonian) although Cabernet Sauvignon is authorised
Soils: There are three major soil types: to no more than 10% of the varietal mix.
- Alluvial terraces (ancient and recent) along Whites are made from Chenin.
the banks of the Vienne, comprising gravel
Growing practices:
and sand.
- Turonian (yellow tuffeau) limestone
hectare.
outcrops where the rivers meet.
- Plateaus and hillocks largely made up of
siliceous clay and sand (Senonian).
86 87
Coteaux du Loir
TASTING NOTES Food/wine pairings: AOP/AOC by decree dated 12th May 1948, amended 7th October 2011
Appearance: Chinon reds are intensely Young, fruity reds pair well with grilled
coloured, initially lively cherry-red to deep meats, white meat or eggs in wine sauce. Sarthe
Mayenne
garnet, developing a hint of tawny and a The more structured wines call for richer
Vendôme
glimmer of purple. foods such as braised beef or game, meat
in mushroom sauce, squab or other game Loir
Nose & Palate: Some wines are light and e
delicate with pronounced scents of red fruit dishes. Whites go beautifully with fish.
Loir
and very pleasing when young; others are Aging potential: Depending on style,
Coteaux du Loir ron
more robust and structured, developing Chinon wines reach their peak between 2 AOP area Blois Beuv
complex flavours of cooked black fruit,
Parc Naturel
Régional
and 5 years or 10 and 20 years. Angers Forêt
de Sologne
baking spices and game. Many winemakers
offer a range of products from a variety of
Loir
Au Lo
terroirs. Chinon white is also made, e but in ban ire
ce
smaller quantities. These are the ‘taffeta’ Montrichard
Saumur
Cravant les Coteaux
Nantes
wines extolled by Rabelais, often silky Vienne
Layon Sancerre
Senonian :
Siliceous sand and clay
smooth with a mineral tang. Anché
Serve: young wines at 14-15°C, older ones at Silt VINEYARDS

Chinon
WINES
16-17°. Decanting is recommended in both Lac de
Clisson Location: The Coteaux du Loir appellation Average annual production over the
Grandlieu
100 m covers 16 communes in the Sarthe last 5 years: 2,100 hl.
cases - to soften a young wine and to allow Cholet
an older one to open up. SO NE département and 6 in Indre-et-Loire. White: 800 hl, Bourges
Maine 0m Vineyard area: 70 ha. Red: 900 hl,
Eocene
colluvium Sè
vr
1 km Rosé: 400 hl.
Recent
e History: The vineyards here were developed Ind
alluvial deposits
N
Mid-Turonian UpperanTuronian
by Cistercian monks in the Middle Ages, Base
re yield: 55 hl/ha.
micaceous chalk yellow tchalk
aise
celebrated by Henri IV and mapped in great Varietals:
Ch
Lower Turonian
er
white chalk Parc Naturel Régional Châteauroux
detail under Louis XIV since the de 1970s,
la Brenne
Whites: Chenin Blanc.
Thouet wines from this area have experienced
Reds: Pineau d’Aunis, Cabernet, Côt, Gamay.
Vienn
Creuse
y something of a revival, both in quality and
Les Sables La
consumer recognition. Rosés: Pineau d’Aunis, Côt, Gamay, Grolleau.
e
d’Olonne Poitiers
Soils: Turonian chalk (tuffeau), broken Pineau d’Aunis makes up at least 65% of the
down into siliceous clay on the steep slopes. blend in reds and rosés; other varietals are
authorised to a maximum of 30%. Pineau
Climate: This is one of the Loire Valley’s
d’Aunis is a relatively unusual varietal,
du Marais Poitevin
northernmost appellations. The vineyards
are protected by the Bercé forest to the
planted primarily in the Loir Valley between
Vendôme and Angers. It grows vigorously
north, while the adjacent valleys and
and production needs to be limited to give
hillsides face south, enjoying the temperate
high quality red and rosé wines.
Touraine climate broken down into a
number of microclimates. Growing practices: Planting density:
approx. 5,000 vines per hectare.
Clermo
88 89
Jasnières
AOP/AOC by decree dated 31st July 1937, amended 17th November 2011
Coteaux du Loir reds and rosés Sarthe
TASTING NOTES Jasnières
Mayenne
AOP area
Coteaux du Loir whites Appearance: Reds are bright and clear, Vendôme
Appearance: Bright golden yellow. roses are a bright salmon pink. Loir
e
Nose and palate: Coteaux du Loir whites Nose and palate: Highly aromatic with
scents of red berry fruit. Very fresh on the Loir
are fresh, fruity and well-rounded, with
palate, with a subtle finish of kirsch and ron
aromas of peach or tropical fruit. Blois Beuv
In some terroirs they can develop an intense spices.
Parc Naturel
Régional Pineau d’Aunis adds an unusual note: as the
Angers Forêt
de Sologne
minerality. de la Brière Parc naturel
Serve at: 12°C. wines age, its aromas
Ancenis of strawberries, Régional Loire
Lo
raspberries and peonies becomes even more Aub Lo
Food/wine pairings: sea and river fish,ire anc ire
marked. e
Montrichard
poultry and goats’ cheese. Nantes Saumur
Serve at:
Aging potential: Will age well, but these Rosés: 12°C. Layon Sancerre
deliciously fruity wines can also be drunk Reds: 14°C.
young. In good vintages, Coteaux du Loir VINEYARDS
Chinon
WINES
Food/wine pairings: Home-style foods
sweet wines are very similar in character Lac de
Clissonandouillette sausage Location: The Jasnières appellation Average annual production over the
suchGrandlieu
as charcuterie,
to their counterparts from the banks of the Cholet extends across two communes in the Sarthe last 5 years: 2,100 hl.
or rillettes, lamb terrine with herbs, pigeon,
Loire. département, Lhomme and Ruillé-sur-Loir. Base yield: 52 hl/ha. Bourges
guinea-fowl cheese or a red fruit salad.
Maine Vineyard area: 70 ha.
Aging potential: Roses will continue
Sè to Grape variety: Chenin Blanc.
vr History: The vineyards here were developed
improve for 2 years. e Growing
Ind practices:
Na re
nt
Reds can be cellared for many years, some ais by Cistercian monks in the Middle Ages, Minimum density: 5,500 vines per hectare.
e
celebrated by Henri IV and mapped in great
Ch
as long as 10. Short pruning is authorised and strictly
er
detail under Louis XIV. Since the 1970s,
de la Brenne
controlled.
Thouet wines from this area have experienced
Vienn
Creuse
y something of a revival, both in quality and
Les Sables La
consumer recognition. TASTING NOTES
e
d’Olonne Poitiers
Aubigné Appearance: Bright golden yellow.
Senonian Soils: Turonian chalk (tuffeau), broken
Loir Siliceous sand and clay
Silt down into siliceous clay on the steep slopes. Nose & Palate: Floral and fruity, often with
Senonian
colluvium Climate: This is one of the Loire Valley’s a mineral edge, subtly developing notes of
Océan Atlantique 100 m Parc Naturel Régional

du Marais Poitevin
northernmost appellations. The vineyards
are protected by the Bercé forest to the
dried fruit, tropical fruit, honey and spices
and maintaining good freshness on the
S N north, while the adjacent valleys and finish.
0m hillsides face south, enjoying a temperate Serve at: 12°.
Touraine climate broken down into a Food/wine pairings:
Cenomanian
1 km number of microclimates.
sandy marl Upper Turonian These wines pair well with sea and river
Micaceous chalk Upper Turonian
yellow chalk fish, poultry and goats’ cheese.
Lower Turonian
white chalk Aging potential:
Generally 15 years or more. In good
vintages, Jasnières’ sweet wines are similar
in character to their counterparts from the
banks of the Loire.
Cle
90 91
Coteaux du Vendômois
AOP/AOC by decree dated 2nd May 2001, amended 24th October 2011

TASTING NOTES
Whites
Vendôme Appearance: Pale golden.
Loir Nose: Notes of honey and limeblossom in
e
an elegant, complex range of aromas.
Coteaux du Vendômois Palate: Very pleasing, with excellent length.
AOP area
ron
Blois Beuv Vins gris : Made from Pineau d’Aunis by
Forêt
de Sologne
direct pressing - a special feature of this
appellation.
Tours Amboise Appearance: Pale in colour with a glint of
salmon pink.
Montrichard Nose: Generous on the nose, with pepper
aromas.
Sancerre
VINEYARDS WINES Palate: Soft and delicate; refreshing, lively
Location: The Coteaux du Vendômois Average annual production over the wines.
n
vineyards lie in the Loir and Cher last 5 years: 4,600 hl.
Reds: A complex range of flavours with
département in the Loir valley to the west White: 800 hl,
dominant notes of spice and red fruit.
of Vendôme. The appellation covers 27 Red: 1,800 hl,Bourges
Nevers
communes. Rosé: 2,100 hl. Aging potential: 2 - 3 years.
Vineyard area: 120 Ha Whites Food/wine pairings:
In Varietals: Primarily Chenin, with
History: There is a reference todrethe Coteaux Loire Whites: seafood (flambeed langoustines,
du Vendômois vineyards as early as the 10th Chardonnay authorised to 20%. grilled crayfish); grilled fish, quiche lorraine
Ch
er

century, in a Deed de laof Endowment
Brenne which Reds or savoury tarts.
mentions the presence of vines at Villedieu. Varietals: Pineau d’Aunis (minimum 50%), Reds: Poultry and white meats; loin of pork.
Vienn
Henri IV is saidCreuse
to have thought highly of with Cabernet Franc, Pinot Noir and Gamay
these wines, particularly those from the authorised as auxiliaries.
e
oitiers
Domaine de Prépatour in Naveil. But it was Vins gris
only in the 18th century that winegrowing Varietal: Pineau d’Aunis.
in the Vendôme began in earnest.
Base yield: Whites and reds: 55 hl/ha. Gris:
Climate: Modified oceanic, where oceanic 60 hl/ha.
and continental influences meet. The Loir
Growing practices:
All
regulates temperatures, as do the valleys

ier

draining cold air from the hillsides. Rainfall
hectare.
is around 680 mm per year.
Vines grow on raised trellises.
Pruning: Guyot, half-cane and short.

Clermont Ferrand
92 93
Forêt de Bercé
Vouvray
Orléans
the
Vendôme
AOP/AOC by decree dated 8th December 1936, amended 8th June 2011 Loir
e
Loir
Vouvray
Beuv
ron TASTING NOTES monkfish flambéed in cognac) or dishes in a
AOP area Blois
Appearance: Intense and bright; colours white sauce; soft cheeses.
Forêt
de Sologne range from straw yellow for sparkling and Demi-sec: Fish and white meat in creamy
sweet wines to gold with a hint of amber for sauces: skate wings, chicken livers, and
Tours Amboise
mature dessert wines. veal sweetbreads with morel mushrooms;
Montrichard Nose: These wines are appealing when cheeses such as Swiss Gruyère, Comté,
young, with flavours of acacia, rose, citrus Salers or Reblochon.
Sancerre and brioche for sparkling wines; they then Sweet: As an aperitif, or with desserts
develop notes of cooked or candied fruit, featuring apples, pears, nougat or almond
Chinon with apricot, quince and marked notes of paste; blue cheese such as Fourme d’Ambert,
blossom honey. Roquefort and Bleu d’Auvergne.
Bourges Palate: Dry whites are rich with classic Sparkling: As an aperitif, or as the perfect,
Nevers flavours. Other Vouvrays can be soft and more festive replacement for dry whites.
sensual or smooth and luscious depending
VINEYARDS WINES They pair well with cheeses such as Brie,
on their level of sweetness, but all have a
Location: The appellation area beginsIndat re the Average annual production over the Loire
Brillat-Savarin, Saint-Marcellin, Beaufort or,
good edge of freshness. Gruyère.
eastern edge of the Tours conurbation and last 5 years: 105,800 hl.
Ch
extends through 7 communes on the right White: 43,900 hl, Serve at: Sparkling at 8°; dry at 11-12°.
er
de la Brenne
Châteauroux Aging potential: Vouvray wines have a
bank of the Loire and along the Brenne, its Sparkling: 61,900 hl (en mousseux et aussi Sweet wines should be decanted and chilled considerable lifespan (10 years or more),
tributary. en pétillant). to 8° to fully appreciate their development.
Vienn
Creuse which can be enhanced by the right storage

Vineyard area: 2,210 ha. Base yield: 52 hl/ha for still wines, 65 hl/ Food/wine pairings: conditions (in terms of temperature and
e
Poitiers
ha for sparkling. Dry whites: full-flavoured fish dishes such moisture) in the deep cellars dug from the
History: The development of the vineyard
as seafood stew, smoked salmon tagliatelle, limestone hillsides.
is attributed to Saint Martin, founder Varietals: Chenin Blanc and Orbois, an
of the famous Marmoutier Abbey, who, auxiliary authorised to 5%.
according to legend, introduced a number Growing practices:
of varietals and a pruning system still in Planting density: 6,600 vines per hectare.
All
ier
use today. Balzac left his mark on Vouvray Low fan pruning.
when he chose it it as the setting for his
novel “L’Illustre Godissart” (“The Illustrious Vouvray
Godissart”); a bust of this fictional travelling
Senonian
salesman is still found in one of the town’s siliceous sand and clay
Silt
squares. Loire Miocene
sand and gravel
Climate: Along the valleys, soils warm up
quickly under the moderating influence of 100 m
the ocean which tails of gradually as the
Loire flows to the heart of the vineyards. S N
Sunny autumns encourage over-ripening 0m
and noble rot. Demi-sec, sparkling and 500 m
Clermont Ferrand
Recent alluvial
sweet production depends on variations in deposits Upper turonian
yellow chalk
Cenomanian
the weather, and vintage is a determining marn
factor. Excellent dry Vouvray wines are Mid Turonian
micaceous chalk
produced every year.
94 95
Montlouis-sur-Loire
arthe
Vendôme
AOP/AOC by decree dated 6th December 1938, amended 11th October 2011 Loir
e
Loir
TASTING NOTES Food/wine pairings:
ron
Blois Beuv
Appearance: An intense, bright colour Robust, full-flavoured foods.
Forêt
de Sologne ranging from straw yellow for sparkling and Dry whites: Fillet of pike-perch, bream in
sweet wines, to golden with hints of amber white wine, a rich quiche lorraine, scallops
Tours Amboise for mature dessert wines. in cream sauce.
Montrichard Nose: Already very appealing when young, Tendre: Fillet of sea-bass, poultry with a
(with white flowers, verbena, citrus and spiced stuffing, veal sweetbreads with wild
Sancerre brioche for sparkling wines), the wines mushrooms.
of Montlouis go on to develop notes of
Sweet: white peaches poached in Montlouis
Chinon Montlouis-sur-Loire almonds, quince, honey and wax, with
AOP area wine, frozen honey nougat, rhubarb tart,
striking minerality.
blue cheese.
Bourges Palate: Montlouis wines are soft and
Nevers Sparkling wine makes a good ‘special
sensual or rounded and luscious depending
occasion’ aperitif and a fine alternative to
Climate: Montlouis-sur-Loire is on their level of sweetness, but all retain a
VINEYARDS dry whites when served with food.
Ind surrounded by natural boundaries: the Loire delicious edge of freshness. The dry whites
Location: The Montlouis-sur-Loire
re
to the north, the Cher to the south and the Loire are rich and elegant. Aging potential: These wines are
appellation area lies upstream from Tours,
beautifully long-lived, evolving subtly over
Ch
on the plateau between Parc the Loire and the Amboise forest to the east. The area enjoys Serve at:
er
Naturel Régional Châteauroux
de la Brenne
mild weather conditions as the oceanic the first 10 years, then opening up gradually.
Cher where the two valleys meet on a south- Sparkling: 8°C.
east facing promontory. Creuse
The area extends influence sweeps through the two largely Dry: 11°C.
Vienn
across 3 communes. open valleys, encouraging overripening Sweet and demi-secs should be decanted
e
Poitiers and producing very mature dry white and served well-chilled (6-8°C) to fully
wines. The «tendre» (demi-sec) and sweet appreciate their development.
History: Vines have been grown in wines depend on variations in the weather;
Montlouis sur Loire since the 5th century, vintage is also a determining factor.
at a time when the town was called Mons Cangé Husseau
Laudium. The vineyards developed thanks
All
to their Loire location - the river was already WINES
ier
Colluvial Silt Loire Valley
navigable - and the port shipping wine and Average annual production over the deposits
Sénonien :
Cher Valley
tuffeau. Over the years, the Loire silted up last 5 years: 13,800 hl. Sables et argiles à silex
and the port disappeared, but winegrowing White: 4,400 hl,
remained as a farming activity in its own Sparkling: 9,400 hl (en mousseux et aussi en 100 m
right. pétillant). S N
Soils: At the top of the promontory, soils Base yield: 52 hl/ha for still wines, 65 hl/
0m
are made up of clay with a top layer of sand ha for sparkling.
blown in from the Loire and the Cher. There 1 km
Grape variety: Chenin Blanc. Mid-Turonian Upper
are significant proportions of flint and chalk. micaceous chalk Turonian
Senonian
Growing practices: yellow
siliceous sand and clay
The tuffeau (Turonian chalk) can be easily Planting density: 6,000 vines per hectare. Clermont Ferrand Recent Lower Turonian chalk
alluvial white chalk
reached by the vine roots. Low fan pruning. deposits
Senonian
white chalk
96 97
Valençay Vendôme
Loir
e
AOP/AOC by decree dated 17th March 2004, amended 23rd September 2011
ron
Blois Beuv (minimum 10%), Côt (minimum 10%) with Valençay rosé:
Forêt the authorised, discretionary addition of A true summer wine: supple with good
de Sologne
Cabernet Franc (20%). structure, and can hold its own at
Tours Amboise Rosés: The same varietals as reds, with the mealtimes. Serve with fine charcuterie and
possibility of adding Pineau d’Aunis to the world cuisine.
Montrichard blend. Of course, Valençay wines make excellent
Sancerre Whites: Sauvignon Blanc (alone or to a partners for the local Valençay AOP goat’s
minimum of 70%) with the authorised cheese: the only place in France where a
addition of Arbois Blanc, Sauvignon Gris wine and a cheese share the same name.
n
and Chardonnay.
Valençay
AOp area Pruning: Guyot, long cane to 7-8 buds
Bourges
Nevers depending on varietal, with 1 - 2 spurs per
vine.
VINEYARDS Ind - Siliceous clay, (“perruches”)
re
Location: The Valençay vineyards overlook -
sandy silt on a clay subsoil with a high Loire
TASTING NOTES
Ch
the Cher and its
Parc tributaries at Châteauroux
the north proportion of stones, called “argile a
er
Naturel Régional
de la Brenne Valençay white:
of the Indre département, where Berry, cosses” and dating back to the Senonian
Excellent freshness with citrus fruits and
the Touraine andCreuse
Sologne meet. The AOC and Turonian periods.
Vienn
flowers vying for attention on the nose.

area measures 2,400 ha, and lies across 2 Climate: The climate is oceanic to A balanced palate makes this the perfect
e
oitiers communes in Indre and one in Loire-et- continental with one distinctive feature partner for fish and goat’s cheese.
Cher. setting it apart from its neighbours: the
Valençay red:
Vineyard area: 160 hectares under forest range around Céré-la-Ronde and
Expressive aromas of Gamay and Pinot Noir
production. Nouans-les-Fontaines (to the west of the
blend harmoniously with the structure of
History: The Valençay vineyards have a long appellation) tends to create a rain shadow,
Côt and Cabernet. Elegance and freshness
making Valençay drier than the surrounding
All
history, with the first written records dating on the palate give these wines a distinctive
ier
back to 965. Having started life as a wine for regions.
character, making them the ideal partner for
local shepherds to enjoy, it then became a red meat, both grilled and served in sauce.
wine for monks, supplying three abbeys
built within the appellation area. More
WINES
recently, Charles-Maurice de Talleyrand
Périgord, Napoléon’s Minister of Foreign
White: 3,500 hl,
Affairs, served Valençay wines during
Red: 2,700 hl,
the many grand feasts held at Château de
Rosé: 900 hl.
Valençay. The Prince of Talleyrand also
owned a vineyard in the heart of the area, Base yield: 55hl/ha for reds and Rosés,
known as the Clos du Château. This was 60 hl/ha for whites.
Clermont Ferrand
restored by local winegrowers in 1994. Varietals: Three wines, three different
Soils: Vines are planted on medium blends. Valençay wines mirror the diverse
slopes overlooking the River Cher and range of varietals growing in the appellation
its tributaries, where two types of soil area.
predominate: Reds: Gamay Noir (30-60%), Pinot Noir
98 99
Bercé Cheverny Orléans

Cour-Cheverny
AOP/AOC by decree dated 28th March 1993, amended 23rd September 2011 Sarthe
Forêt de Bercé
AOP/AOC by decree dated 23rd November 2006, amended 26th October 2011
Orléans
Vendôme
Mayenne
Loir Vendôme
e
Loir
e
ron Loir
Blois Beuv
Cour-Cheverny ron
Forêt Blois Beuv
de Sologne AOP area
Parc Naturel
Cheverny Angers Forêt
de Sologne
Tours
Régional
de la Brière Amboise AOP area Parc naturel
Loir
Montrichard Au Lo
e ban ire
ce
Montrichard
Nantes Saumur
Sancerre
Layon Sancerre
Chinon
Lac de
ClissonWhites: Sauvignon Blanc and Gris
VINEYARDS Grandlieu
Cholet must Bourges VINEYARDS For the highest density plantings, vines
Location: The appellation area is situated make up 60 - 85% of anyNevers
blend, are trained both high and low. Spacing is
Location: The appellation area lies in Loir- Bourges
in Loir-et-Cher south ofM Blois, and with Chardonnay, Chenin and Orbois as Nevers
between 1.5 and 2.1 metres. Three pruning
aine et-Cher, across 11 communes south east of
encompasses 24 communes.
In
auxiliaries. methods are commonly used: guyot, half-
dre Sè Blois.
vr Loire
NaGrowing practices: cane and fan.
e
Vineyard area: 650 ha. Ind
Vineyard area: 50 rha.
nt e Loire
Ch
Minimum
ais planting density: 4,500 vines per
er

Châteauroux
Soils: The terroir consists
de la Brenne primarily of the e
Soils: The terroir consists primarily of the
hectare.
Ch
sand and clay soils of Sologne, but also the
er
In the highest density plantings, vines are
sand and de laclay
Châteauroux
Brenne soils of Sologne, but also the TASTING NOTES
Vienn
sand andCreuse
gravel of the ancient Loire terraces ouet and low. sand and gravel of the ancient Loire and, in A powerful, floral and elegant white wine,
trained bothThhigh
and even, in places, the limestone soils of
Vienn
Creuse
e
y places, the limestone soils of Beauce. dry and vibrant when young with excellent
Les Beauce.
Sables La
length of flavour.
e
d’Olonne Climate: The climate here is influenced by
Climate: The climate is influenced b y the TASTING NOTES Poitiers
the forests of Chambord, Cheverny, Russy Its fresh fruit flavours pair well with
large forests of Chambord, Cheverny, Russy Red wines are elegant, with notes of red fruit. and the Loire Valley itself. asparagus, fish, scallops and white meat.
and the Loire Valley itself. Over two or three years they become fuller Cour-Cheverny can be cellared for two years
and rounder, acquiring flavours of black fruit before serving to develop its personality; in
céan Atlantique
All
and spice. They pair well with grilled foods, WINES
ier
du Marais Poitevin that time it will take on a golden hue, good
WINES
All
white meat and firm-fleshed fish such as tuna. Average annual production over the
ier
volume on the palate, flavours of acacia
Average annual production over the last 5 years: 1,500 hl
Rosés are dry and full of flavour with a light honey and lime blossom, good length and
hint of pepper. Base yield: 60 hl/ha. minerality on the finish. Perfect served with
White: 12,900 hl,
Whites are highly aromatic and floral, with Grape variety: Romorantin. 40 years ago, partridge, lobster or pan-fried foie gras.
Red: 7,100 hl,
Rosé: 2,100 hl. a rounded mouthfeel and good freshness on this was the region’s most widely-grown
the finish. They are ideal as aperitif wines, or grape.
Base yield: 55 hl/ha for reds and rosés,
served with food; pair with fish, charcuterie, Growing practices: This is the ideal terroir
60 hl/ha for whites.
prawns, chicken with herbs or local goat’s for Romorantin, and many old vines are
Varietals: cheese. still roducing well. After a long period of
Reds and Rosés: Pinot Noir is the main
Clermont Ferrand stability, Cour-Cheverny wines are set to
varietal (60 - 85%) with Gamay (15 - 40%)
soar over the next few years.
and sometimes also either Cabernet or Côt Clermont Ferrand
as an auxiliary varietal limited to 10% (reds)
and 25% (rosés).
100 101
Orléans Orléans-Cléry
AOP/AOC by decree dated 23rd November 2006, amended 26th October 2011 AOP/AOC by decree dated 23rd November 2006, amended 26th September 2011
Orléans Forêt de Bercé Orléans

Sarthe
Mayenne
Vendôme Orléans Vendôme
AOP area
Loir Loir
e e
Loir
ron Orléans-Cléry ron

Blois Beuv Blois AOP area Beuv
c Naturel
égional
Forêt
de Sologne
Angers Forêt
de Sologne
la Brière Parc naturel
urs Amboise Anjou-Touraine Tours Amboise
Loir Au Lo
e ban ire
ce
Montrichard Montrichard
Nantes Saumur
LayonSancerre Sancerre
VINEYARDS Varietals: VINEYARDS Growing practices:
Location: The appellation area for Orléans Orléans reds: Pinot Meunier (70 - 90%) Location: The appellation has the same Planting density: 5,000 vines per hectare.
Chinon Space between rows: 2 metres.
wines extends
Lac de over both sides of the Loire, and Pinot Noir. name as the village of Cléry, and is
Grandlieu Clisson Pruning: Single guyot with max. 8 buds per
bordered to the south by the Cholet Sologne Orléans rosés: Pinot Meunier (minimum incorporated into the same geographical
forest, and to the north and west by the Bourges area as the Orléans appellation. It vine.
60%), Pinot Gris and Noir. Nevers Bourges
Nevers
Beauce plateau and lakes Maine at Dry and Lailly. encompasses 5 communes downstream from
Orléans whites: Chardonnay (minimum
It encompasses 13 communes. SOlivet, Orléans: Cléry St André, Mareau aux Prés,
St. Hilaire, St.IndreMesmin, Mareau aux Prés,
èv
re
Na
60%), Pinot Gris.
Mézières les Ind Cléry, Olivet and St Hilaire St
TASTING NOTES
nt
ais Growing practices: Loire re
Loire
Orléans wines are known for their lightness,
Mézières les Cléry, and Cléry St André on e Mesmin.
finesse and elegance. Wines made from
Ch
Ch
the leftRégional
bank make up 95% of the current Planting density: 5,000 vines per hectare.
er
Parc Naturel Châteauroux Vineyard area: 20 ha.
er
de la Brenne
Space between rows: 2 metres. de la Brenne Cabernet Franc grown in a gravel terroir
vineyard area.
Thouet Single guyot with max. 8 buds per
Pruning: Soils: The vines grow mostly on the south (Orléans-Cléry) show an intense colouring
Vineyard
Creuse area: 60 ha.
Vienn
Creuse
bank of the Loire, on ancient sandy gravel with a note of spice on the finish.
ay vine.
Les Sables L
d’Olonne Soils: The vines grow mostly on the south terraces. On the north bank, the boundaries
Poitiers e
bank of the Loire, on ancient sandy gravel are set by the limestone-rich Beauce plateau.
terraces. On the north bank, the boundaries TASTING NOTES
Climate: The climate is oceanic with a
are set by the limestone-rich Beauce plateau. Orléans wines are known for their lightness,
continental influence. Rainfall is relatively
finesse and elegance. The main varietal,
Climate: The climate is oceanic with a even throughout the year.
Atlantique continental influence. RainfallParcisdu Naturel Régional
relatively
Marais Poitevin
Pinot Meunier, (Orléans), is remarkably
All
reliable in quality and gives a distinctive
All
ier
ier
even throughout the year.
character to the wines of this region to WINES
which it is so well suited. Pinot Meunier Average annual production over the
WINES produces either singlevarietal rosés and last 5 years: 500 hl.
Average annual production over the light reds, or is blended with Pinot Noir to
give a fuller wine. White wines are made Base yield: 55 hl/ha for reds and rosés and
to drink young, and have a very appealing 60 hl/ha for whites.
Whites: 500 hl,
Reds: 600 hl, roundness. Grape variety:
Rosés: 300 hl. Cabernet franc
Base yield: 55 hl/ha for reds and rosés,
60 hl/ha for whites.

Clermont Ferrand Clermont Ferrand
102 103
Orléans
e PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
Loir
e
Blois
Reuilly Beuv
ron
AOP/AOC by decree dated 9th
Forêt
September 1937 (whites)
AOP/AOC by decree date de24th
Sologne
August 1961 (rosés and reds) amended 8th September 2011
Arnon: Arnon: Cher:
Varietals: Left bank Right bank Left bank
Whites: Sauvignon blanc.
Montrichard Reds: Pinot Noir.
Sancerre Brunisol Calcosol Calcosol
Rosés: Pinot Gris and Pinot Noir. Brunisol Fluviosol

Calcosol Calcosols Fluviosol
Growing practices: Luvisol Brunisol

Chéry REUILLY Arnon Preuilly Cher
hectare. N S W E
Pruning: Single guyot to 8 buds, double 145 m
Bourges Nevers guyot or cordon de royat. 7km

110 m
Recent and ancient alluvial deposits Breccioid Portlandian limestone

500 m
Reuilly
TASTING NOTES
Alluvial deposits: sand / clay and gravel Upper Kimmeridgian St Doulchard marl
Ind AOP area
re
Loire
Alluvial deposits: clay / sand and red gravel Lower Kimmeridgian Buzançais limestone
Reuilly white: Fresh and fruity with Lacustrine limestone, Berry Upper Oxfordian limestone
Ch
herbacious, floral aromas, melding together

er
aturel Régional Châteauroux

e la Brenne
VINEYARDS established; their aim was to protect wine to give a rounded mouthfeel.
se Location: The Reuilly vineyards lie south producers. A dormant period followed, and Serve at: 8 à 12°C.
east of Bourges, across two departments. The the Reuilly vineyards came to life again in
Food/wine pairings: On its own as an
production area encompasses the communes the 1980s.
aperitif, or serve with shellfish or a goat’s
of Reuilly and Diou in the Indre department Soils: Vines are planted on limestone slopes cheese such as Pouligny St-Pierre.
and Cerbois, Lury sur Arnon, Chéry, Lazenay and high sand and gravel terraces.
and Preuilly in Cher. Aging potential: 2 - 3 years.
Climate: The Reuilly vineyards enjoy a
Vineyard area: Reuilly red: Full, smooth and light with a
semi-oceanic climate with average annual
distinctly fruity flavour. Serve at 13°C.
All
- Whites: 128 ha. precipitation of 632 mm; this makes it the

ier
- Reds: 74 ha. driest vineyard area of Centre-Loire. Food/wine pairings: Reuilly reds pair
- Rosés: 57 ha. beautifully with fruity, sweet-and-savoury
Spring frosts can be a threat in the eastern
History: The Reuilly vineyards date back flavours: duck in cherry sauce for example,
parts of the vineyard, but the biggest danger
to the beginning of the 7th century, when or Texan spare ribs.
is drought.
King Dagobert made a gift of Reuilly and Aging potential: 4 - 5 years.
Vintage has a significant part to play,
its vines to the monks at the Abbey of Reuilly gris: Pinot Gris rosés are delicate,
but whatever the year, Reuilly, with
Saint-Denis. The Abbey already supplied with a very pale pink colour. Serve at 8° -
its earlyripening Pinot Gris, is the first
mediaeval Bourges, and thereafter also 12°C.
appellation to start harvesting.
supplied Vierzon. Wines were shipped
Food/wine pairings: These rosés pair well
along the Cher towards the Loire, and were
with all types of world cuisine, Japanese
then transported to England and Flanders. Clermont
WINES Ferrand or Greek for example. Try with tabbouleh,
In 1365, the Duke of Berry, son of the King Average annual production over the coconut pancakes with marinated chicken
of France, issued a charter covering the last 5 years: 11,960 hl. or beef tataki (see photo).
sale of Reuilly wines. This charter defined Whites: 5,900 hl,
harvest dates and granted the right to levy Aging potential: 2 years.
Reds: 2,800 hl,
taxes on the sale of wine. As the vineyards Rosés: 2,500 hl.
were being replanted at the end of the 19th
Base yield: 65 hl/ha for whites, 63 hl/ha for
century following the phylloxera crisis,
rosés and 59 hl/ha for reds
new wine industry unions were also being
104 105
Orléans
Quincy Loir
e
AOP/AOC by decree dated 6th August 1936, amended 24th June 2014
uvron
Be
Forêt
de Sologne
WINES TASTING NOTES
Average annual production over the Citrus aromas on the nose, particularly
Quincy last 5 years: 14,600 hl. grapefruit, alongside menthol, pepper,
chard AOP area acacia and white flowers. An elegant
combination of fruit and freshness on the
Grape variety: Sauvignon.
palate. Serve at 8° - 12°C.
Growing practices:
Minimum planting density: 5,500 vines per Food/wine pairings:
hectare. Quincy wines are superb in traditional
Pruning: Single guyot, double guyot, cordon pairings such as seafood, shellfish or grilled
Bourges
Bourges
Nevers de royat. fish, but also with more unusual foods: try
with a mint and goat’s cheese omelette or
Ind spicy mushrooms with pancetta.
re
Loire
VINEYARDS History: It is said that Quincy started life as
Ch
Aging potential: 2 to 3 years.

er
onal Châteauroux
Location: The Quincy vineyards are in an estate belonging to a winemaker named
Champagne Berrichonne, on the edge Quintius. Legend goes on to tell us that the
of the plateau overlooking the Cher. The Bituriges Cubi tribe, whose land included
appellation includes the communes of the village of Quincy were already growing
Quincy and Brinay, mainly on the river’s left vines here, and winegrowing to the Bituriges
bank. Vivisei tribes in the Bordeaux region.
Vineyard area: 303 ha. There is little doubt that Quincy is one of
Soils: The vines grow on sandy gravel the oldest vineyards in the region: it was CHER - CHER - YEVRE
terraces on a bed of Upper Eocene limestone cited in Pope Callixtus II’s bull dated 1120. ARNON INTERFLUVE
All
INTERFLUVE Fluviosols
ier
and lacustrine clay. There are three types of The Sauvignon grape was brought here from Calcosols Calcosols
soil here: sand with gravel, sand alone and the convent at Beauvoir by monks of the Quincy
sand with silt, a combination which enables Cistercian order. Alocrisols Alocrisols at 500 m
Calcosols and luvisols and Alocrisols Cher Alocrisols
the Sauvignon Blanc grapes to ripen very Following replanting after the phylloxera luvisols
early. crisis, Quincy was the first Loire Valley W E
130 m
Climate: Temperate with a continental vineyard to achieve AOC status, on August
influence. Average temperatures range from 6th 1936. 110 m
-1° in winter to 25° in summer. Spring frosts Berry lacustrine

limestone and clay
250 m
pose a significant threat to vines growing Ancient alluvial deposits Ancient alluvial deposits: sand, gravel and clay
on terraces, and wind machines have been Ancient alluvial deposits - sand/gravel Ancient non-differentiated alluvium:
positioned to help reduce that risk. With an
Clermont Ferrand
and clay clay, sand and gravel.
average rainfall of 700mm per year, Quincy

is, along with Reuilly, one of the driest
and hottest vineyards in the Centre-Loire,
with grapes ripening even earlier than in
Menetou-Salon or Sancerre.
106 107
Blois
Forêt
de Sologne
e
Châteaumeillant
Montrichard
Sancerre
AOP/AOC by decree dated 23rd November 2010, amended 28th November 2013
TASTING NOTES
Bourges
Bourges
Nevers Châteaumeillant red: Ripe fruit aromas
and a rounded palate, finishing on a fine
Ind peppery note.
re
Loire Serve at 13°-14°C.
Ch
Châteaumeillant Food/wine pairings: Serve Châteaumeillant
er
de la Brenne AOP area
reds with grilled red meats, cheese platters
Creuse
and roasted medallions of veal in coffee.
Aging potential: 2 - 3 years.
Châteaumeillant rosé : The pale rosés,
described as “gris” (grey), are uniquely fresh
and fruity. White fruits and peach meld
into sweeter notes. Fresh and lively on the
VINEYARDS Average temperatures range from -1° in palate, making excellent summer wines.
winter to 24° in summer; the wide variations
All
Location: This is the most central Serve at 8 - 12°C.
ier
vineyard in France, and extends over can be explained by a gradual reduction in
Food/wine pairings: Serve rosés as an
two departments, Indre and Cher. The oceanic influence. There is a risk of spring
aperitif or with fine charcuterie; or try
production area covers the communes of frosts (1991) but these tend to be rare. Due
with desserts: fruit salad, or pineapple and
Châteaumeillant, Reigny, Saint Maur and to the influence of the Massif Central,
pomelo crumble with ginger.
Vesdun in Cher, and Champillet, Feusilles, Châteaumeillant has a rather cool climate;
average annual rainfall is 756 mm, spread Aging potential: 2 years.
Nérot and Urciers in Indre.
evenly throughout the year.
Vineyard area:
- Reds: 60 ha.
- Rosés: 20 ha. WINES
History: The origin of the vineyards can be Average annual production over the
traced back to the 5th century. The Bituriges Clermont
last Ferrand
5 years: 2,400 hl. BOISCHAUT Bedrock
tribe called the town Meylan, and grew Reds: 1,700 hl, MARCHE
Biturica vines; on Peutinger’s map it was Rosés: 700 hl. Brow of Lias Cuesta Alocrisols brunisols
Oligo-saturated brunisols
Mediolanum, a Gallo-Roman road hub and Base yield: 55 hl/ha for reds and rosés. to
something of a warehouse for amphorae. At brunisols
Beaumerle
Varietals:
the end of the 17th century, a grape known Calcisols
Châteaumeillant
Reds: Gamay Noir à jus blanc and Pinot Noir
as plant lyonnais was introduced to the area, S
to a maximum of 40%. N
and by 1830, Gamay Beaujolais was here to 285 m
Rosés : Gamay Noir à jus blanc, Pinot Noir
stay. Châteaumeillant was granted AOC
and Pinot Gris to a maximum of 40%.
status in 2010. 260 m
Growing practices:
Soils: Sub-soils consist of a metamorphosed 235 m
layer of sandstone, mica schist and gneiss Minimum planting density: 6,000 vines per Hettangian Triassic Metamorphic migmatite
with a top layer of siliceous sand and sandy hectare. yellow
Triassic sand
sandstone and marl
250 m
formations
limestone
clay soils. Pruning: Single and double guyot or cordon and sandstone
de royat.
Climate: The climate here is temperate
with a continental influence.
108 109
OrléansPAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
Menetou-Salon Loir
e
AOP/AOC by decree dated 23rd January 1959, amended 28th November 2013.
ron
Beuv
Forêt
de Sologne
TASTING NOTES Aging potential: 2 to 3 years.
Menetou-Salon whites: Fresh and fruity, Menetou-Salon red: Ruby red in colour,
spicy and musky; florals combined with supple and aromatic, full of ripe cherries
citrus. Notes of menthol and pepper come and plums. Beautifully rich on the palate,
through on a round, full palate. Good length. with a candied fruit finish. Serve at 13°-14°C.
Serve between 8° and 12°C. Food/wine pairings: Poultry, e.g. chicken
Food/wine pairings: en barbouille, white meat, pork loin.
Pair with full-flavoured fish dishes e.g. pike Aging potential: 4 to 5 years.
Menetou-Salon
perch in a salt crust with bacon; white meat
Menetou-Salon rosé : show flavours of
Bourges AOP area and poultry such as chicken stuffed with
Bourges Nevers white fruit with a note of dried fruits. A
aubergine and smoked bacon, or terrine of
pleasing tang of acidity gives good length.
pork with caramel.
Serve at 8 - 12°C.
Loire Food/wine pairings: Delicious served
VINEYARDS (Morogues) becomes gentler as one moves
Ch
with tuna tartare and guacamole, or terrine

er
oux west towards Menetou-Salon.

Location: The Menetou Salon vineyards of smoked salmon with fennel.
grow in the Cher department, extending Climate: The climate here is temperate
Aging potential: 2 years.
across over the 10 villages of Menetou- with a continental influence. Average
Salon, Quantilly, Aubinges, Saint-Céols, temperatures range from -1° in winter to
Morogues, Parassy, Soulangis, Vignoux- 26° in summer; the wide variations can be
sous-les-Aix, Pigny and Humbligny. These explained by a gradual reduction in oceanic
are all authorised to add their village name influence. Spring frosts pose a danger, (1991)
to the Menetou-Salon label. but tend to be rare. Average annual rainfall
Vineyard area: is 739 mm.
All
ier
- Whites: 390 ha.

- Reds: 164 ha. WINES WINEGROWING CHAMPAGNE
PAYS FORT AREA BERRICHONE
- Rosés: 22 ha. Average annual production over the Brow of CUESTA One side only:
History: Statutes dated 1063 and 1100 tell last 5 years: 26,500 hl. (siliceous clay)
Pays Fort coast
Menetou Parassy
Both sides: Morogues
us that the Seigneur of Menetou made White: 18,000 hl, Silt-rich Sandy Calcisols on limestone Calcisols on limestone
donations to various religious orders in the Red: 7,500 hl, luvisols
over silliceous
brunisols
with clay
and marl
region. Meanwhile, from other documents Rosé: 1,000 hl. clay
we learn that wines from the Menetou- Base yield: 65 hl for whites, 59 hl for reds La Borne R. Colin to Rians
Salon region were among the most highly and 63 hl for rosés. N S
prized wines served by Jacques Coeur, a 500 m
Varietals: 400 m
silversmith who took over the seigneu rie of
Clermont Ferrand
Menetou in 1450. It is said that when Agnès
Whites: Sauvignon Blanc. 300 m
Reds and rosés : Pinot Noir.
Sorel, a favo urite of Charles VII, came to 200 m
stay at his Château, she was particularly Growing practices:
Siliceous clay formation Kimmeridgian St Doulchard marl
impresses by the “Clos de la Dame” wine. Minimum planting density: 6,200 vines Cenomanian sand and clay Kimmeridgian Buzançais limestone
per hectare.
Soils: The vines are planted in upper Jurassic Albian sand and clay Upper Oxfordian layered limestone
Pruning: Single or double guyot, or cordon
(Kimmeridgian) limestone sediment. The Barremenian clay, sand and sandstone Upper Osfordian chalky limestone
(Bourges)
de royat. Portlandian limestone
rugged side of the coast (Cuesta) to the East
110 111
s PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
Sancerre
Loir
e
AOP/AOC by decree dated 14th November 1936 (whites) WINES rounded palate. Serve between 8 and 12°C
ron AOP/AOC by decree dated 25th January 1959 (Rosés and Reds), amended 25th August 2011 Average annual production over the Food/wine pairings: Serve alone as an
Beuv
Forêt last 5 years: 176,000 hl. aperitif, with any type of goat’s cheese
de Sologne
Whites: 143,000 hl, including, of course, Crottin de Chavignol
Reds: 19,000 hl, shellfish, or with fish dishes in sauce. Foie
Sancerre
AOP area Rosés: 14,000 hl. gras also makes an unexpected but superb
Sancerre
Base yield: 65 hl/ha for whites 63 hl/ha for match for wines from good vintages.
rosés and 59 hl for reds. Aging potential: 2 - 3 years; up to 5 - 10
years for some cuvées.
Varietals:
- Whites: Sauvignon blanc. Sancerre red: These showcase the very best
- Reds and rosés : Pinot Noir. of Pinot Noir, with warm scents of cherries
Bourges on the nose. Full and firm on the palate with
Growing practices:
Bourges
Bourges excellent length. Serve at 13 - 14°C.
Nevers Minimum planting density: 6,100 vines per
hectare. Food/wine pairings: Red meats; seafood
Pruning: Single or double guyot; cordon de stew.
Loire grape particularly well-suited to the region’s royat. Aging potential: 2 - 3 years; up to 10 years
VINEYARDS soil and climate. Sancerre white was granted for a good vintage.
Ch
Location: The Sancerre vineyards lie on

er
AOC status in 1936; in 1959, it was joined by Sancerre rosé: Notes of menthol and
the left bank of the Loire north east of reds and rosés made from Pinot Noir.
TASTING NOTES
pepper alongside aromas of apricot and
Bourges, and extend over the communes Sancerre white: Lively, vibrant and full
Soils: The Sancerre landscape is a redcurrant. Crisp and lively on the palate.
of Bannay, Bué, Crézancy, Menetou-Ratel, of fruit: citrus aromas with an edge of
combination of hills and valleys. The rugged Serve at 8° - 12°C.
Ménétréol, Montigny, Saint-Satur, Sainte minerality. The attack melts away into a rich,
Cuesta (highest point 356 metres) is formed Food/wine pairings: Sancerre rosés pair
Gemme, Sancerre (including the hamlets of by upper Jurassic strata to the west; two beautifully with chicken or turkey dishes in
Amigny and Chavignol), Sury en Vaux (incl. central faults (Sancerre and Thauvenay) sauce, world cuisine, apricot tatin or apple
Maimbray), Thauvenay, Veaugues, Verdigny, link these to the Cretaceous and Eocene crêpes.
and Vinon. formations found in the east. Intense
Aging potential: 2 years.
All
Vineyard area: erosion has produced 3 types of soil: Terre

ier
- Whites: 2,393 ha. blanche (clay and limestone), caillottes and

- Reds: 335 ha. griottes (limestone), and siliceous clay.
- Rosés: 260 ha. Climate: Temperate with a continental LOIRE
PAYS FORT VALLEY
History: Legend leads us to believe that influence. Average temperatures range
Clay-rich Calcisols on Calcisols on hard limestone Siliceous Calcisols
grapes have been grown in Sancerre since from -1° in winter to 26° in summer; brunisols marl and limestone (caillottes) or soft limestone brunisols on marl and
(Saurins) (terre blanche) (griottes) limestone
early times; Gregory of Tours mentioned the the fluctuations can be explained by a
Clayey
Sancerre vineyards in his writings as early decreasing oceanic influence. Spring frosts W or sandy clay E
brunisols
as 582. In the 12th century, the vineyards are possible (1991) but uncommon. Average Clay-rich
to
developed significantly under the auspices rainfall is 756 mm per year, although the Menetou Ratel Chavignol
brunisols
Sancerre
of the Augustine monks at Saint-Satur and growing season is relatively dry. The steep 400 m
Clermont
the Sancerre nobility. At theFerrand
time, Sancerre slopes promote good drainage, minimising 300 m
produced a famous red wine made mainly the impact of rain. It should be noted 200 m
from Pinot Noir and exported via the Loire; that geographical location, variations in 500 m
this often featured in the royal chronicles of soil types, the altitude and orientation
Ancient and recent alluvial river deposits. Kimmeridgian St Doulchard
the time. Having been destroyed by of the vineyard slopes and the prevailing Siliceous clay formation / siliceous colluvium Kimmeridgian Buzançais limestone
phylloxera at the end of the 19th century, the microclimates lead to significant differences Cenomanian sand and gaize Upper Oxfordian layered limestone
vineyards were replanted with Sauvignon, a in the growing cycle of the Sancerre vines. Albian clay and sandy clay Upper Oxfordian Bourges chalk limestone
Barremian clay, sand and sandstone. Upper Oxfordian layered limestone
Portlandian limestone
112 113
rléans
Pouilly Fumé (or Blanc Fumé de Pouilly)

Loir
e
AOP/AOC by decree dated 31st July 1937, amended 28th June 2011
ron
Beuv
Forêt
de Sologne
TASTING NOTES
Pouilly-Fumé :
Aromas of broom and grapefruit, with
discernible notes of gunflint in wines from
siliceous soils. The wines are made to drink
young, although some cuvées show good
potential for aging.
Aging potential: 2 - 3 years for a fresh
Pouilly Fumé flavour; 5 - 10 years for some cuvées.
AOP area
Food/wine pairings: Grilled or roasted sea
Bourges Nevers fish, scallops, quinoa massala with coconut
and cabbage, roast pork with smoked Edam.
VINEYARDS Loire Soils: A varity of soil types can be identified

here: Barrois and Villiers limestone
Ch
Location: The Pouilly Fumé vineyards lie in

er
the Nièvre département on the right bank (caillottes), Kimmeridgian marl with oyster
of the Loire, taking in the communes of shell, clay/limestone and siliceous clay.
Pouilly, Mesves sur Loire, Tracy sur Loire, Climate: Temperate with a continental
St Andelain, Les Berthiers, St Martin sur influence. Temperatures vary widely, from
Nohain and St Laurent l’Abbaye. -1°C in the winter to 26°C in summer.
Vineyard area: 1,325 ha (Sauvignon Blanc). Annual rainfall is around 720 mm.
History: The Pouilly vineyards appear to
have been officially recognised as early as
WINES
All
the 5th century. They were then further

ier
Average annual production over the **

developed by monks in the 12th century (a Sandy and Calcisols on marl
and limestone exogyra
last 5 years: 71,000 ha. Clay-rich clayey brunisols Terres blanches caillottes
plot of land facing the Loire is still called the brunisols

***
Colluviosol
“Loge aux Moines”); the monastic influence NW SE W E NNE o SSE
grew stronger still when the Pouilly lands Grape variety: Sauvignon blanc.
Siliceous
were passed to the Bénédictins de la Charité Growing practices: brunisols
***
**
Calcisols
for the sum of 3,100 sous and one silver
Minimum planting density: 6,000 vines LOIRE VALLEY Siliceous LOIRE VALLEY
Mark. When the Briare canal opened in the * * brunisols
per hectare with a high and low trellising Siliceous *** Siliceous
wine 1642, trade set its sights on the Paris brunisols
St Andelain Pouilly
brunisols
system.
*** ***
markets.
Pruning: Single guyot and cordon de royat. Gibault Forest
From 1860 to 1890, the vineyards grew 270 m
Clermont
Chasselas table grapes, sendingFerrand
them by 210 m
rail (the railway arrived in Pouilly in 1861)
to supply the capital. In 1929, once the 150 m
phylloxera crisis was over, two a special

vineyard areas were was identified; one to to
be planted with Sauvignon Blanc for Pouilly
Upper Oxfordian limestone (Tonnerre) Siliceous formations, siliceous clay, siliceous colluvium
500 m
Kimmeridgian limestone (Villiers) Kimmeridgian marl and Oxfordian limestone
Fumé, the other with Chasselas, for Pouilly Portlandian limestone (Barrois) Cenomanian clay, marl and chalk.
sur Loire. Both achieved AOC status in 1937. Albian clay (Myennes), sand (Puisaye)
114 115
éans PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
Pouilly-sur-Loire
Loir
e
AOP/AOC by decree dated 31st July 1937, amended 28th June 2011
ron
Beuv
Forêt
de Sologne
TASTING NOTES
Pouilly sur Loire wines are fresh, vibrant
and thirst-quenching in the truest sense of
the word; deliciously easy-drinking.
Food/wine pairings: Serve alone as an
aperitif, or with dishes such as fried Loire
Pouilly-sur-Loire fish or prawn and pasta salad with mint
AOP area
dressing.
Bourges Nevers
Loire
VINEYARDS Soils: A varity of soil types can be identified
Ch
er
Location: The Pouilly-sur-Loire vineyards here: Barrois and Villiers limestone **

Calcisols on marl
lie in the Nièvre département on the right (caillottes), Kimmeridgian marl with oyster Clay-rich
Sandy and
clayey brunisols
and limestone exogyra
Terres blanches caillottes
brunisols
bank of the Loire, taking in the communes shell, clay/limestone and siliceous clay. ***
Colluviosol
of Pouilly, Mesves sur Loire, Tracy sur Loire, Climate: Temperate with a continental NW SE W E NNE o SSE
St Andelain, Les Berthiers, St Martin sur influence. Temperatures vary widely, from Siliceous
Nohain, St Laurent l’Abbaye and Le Bouchot. -1°C in the winter to 26°C in summer.
brunisols
***
**
Calcisols
Vineyard area: 27 ha (Chasselas). Annual rainfall is around 720 mm. LOIRE VALLEY Siliceous LOIRE VALLEY
* * brunisols
***
History: The Pouilly vineyard appears to Siliceous
brunisols
Siliceous
brunisols
*** St Andelain Pouilly ***
have been officially recognised as early as
All
WINES
ier
the 5th century. They were then developed Gibault Forest

Average annual production over the 270 m
by monks in the 12th century (a plot of
land facing the Loire is still called the “Loge 210 m
aux Moines”); the monastic influence grew Base yield: 65 hl/ha.

150 m
stronger still when the Pouilly lands were Grape variety: Chasselas.
passed to the Bénédictins de la Charité for Growing practices: Minimum planting
the sum of 3,100 sous and one silver Mark. density: 6,000 vines per hectare with a high Upper Oxfordian limestone (Tonnerre) Siliceous formations, siliceous clay, siliceous colluvium
500 m
Kimmeridgian limestone (Villiers) Kimmeridgian marl and Oxfordian limestone
When the Briare canal opened in 1642, the and low trellising system. Portlandian limestone (Barrois) Cenomanian clay, marl and chalk.
wine trade set its sights firmly on the Paris Pruning: Single guyot, cordon de royat or Albian clay (Myennes), sand (Puisaye)
markets. From 1860 to 1890, the vineyards gobelet.

grew Chasselas table grapes, sending them
Clermont Ferrand
by rail (the railway arrived in Pouilly in
1861) to supply the capital. In 1929, once
the phylloxera crisis was over, two a special
vineyard areas were was identified; one to to
be planted with Sauvignon Blanc for Pouilly
Fumé, the other with Chasselas, for Pouilly
sur Loire. Both achieved AOC status in 1937.
116 117
Orléans
Coteaux du Giennois
AOP/AOC by decree dated 15th May 1998, amended 24th October 2011
Loir Varietals: Food/wine pairings: Serve with shellfish,

e
Coteaux du salad of endive with cured ham and
Giennois Whites: Sauvignon blanc.
Gien AOP area goat’s cheese or fresh seafood salad with
Reds: Pinot Noir and Gamay Noir à jus blanc
ron cucumber.
Beuv in blends, to a maximum of 80% of either.
Forêt Aging potential: 2 - 3 years.
de Sologne Growing practices:
Minimum planting density: 5,700 vines per Coteaux du Giennois red: are elegant and
hectare. fruity with notes of red and black berries,
developing a discreet hint of pepper. The
Pruning: Single guyot or cordon de royat for
aromatic freshness of Pinot Noir meets the
Sauvignon Blanc, Pinot Noir and Gamay;
vivacity of Gamay in a beautifully balanced
gobelet for Gamay.
blend. Serve at 13 - 14°C.
Food/wine pairings: A perfect match
TASTING NOTES for red meat served in sauce, rabbit
Coteaux du Giennois Whites: show with mustard or stir-fried chicken with
VINEYARDS
Bourges
Soils: The vines are planted on siliceous or
good minerality and notes of quince and lemongrass and peanut sauce.
Location: The vineyard extends Nevers
across limestone slopes along the Loire; also ancient
Loiret and Nièvre, and includes the 14 river terraces at Gien and extensions of the white flowers. An excellent expression of Aging potential: 4 - 5 years.
communes of Beaulieu, Thou, Bonny, Sancerre and Pouilly geological formations. Sauvignon Blanc, with plenty of freshness.
Coteaux du Giennois Rosé: These are fine,
Alligny, Gien, La Celle sur Loire, Briare, ire
LoThese consist chiefly of limestone to the Serve at 8 - 12°C.
delicate wines with a slight hint of pepper
Cosne-sur-Loire, Ousson, Myennes, Neuvy, east of the Cosne fault and siliceous soils to
Ch
and flavours of vine peach. Serve at 8 - 12°C.

er
uroux the west, with tertiary siliceous deposits.

Pougny, Saint-Loup and Saint Père.
Food/wine pairings: Grilled meat,
Vineyard area: Climate: is temperate with a continental charcuterie and world cuisine, for instance
- Whites: 115 ha, influence. Average temperatures range from prawn and vegetable tempura.
- Reds: 58 ha, -1° in winter to 26°C in summer, with wide
- Rosés: 22 ha. variations of temperature due to the decrea-
History: In 849, King Charles the Bald sing oceanic influence. There is some risk of
approved a gift of vineyards and houses to be spring frost (1991 and 2016), but this is un-
given by the Bishop of Auxerre to the college common. Average annual rainfall is 700mm
church of Saint-Laurent de Cosne. In 1218, per year, with less rain traditionally falling in
All
ier
Giennois wines were purchased for the Royal the south.

court of King Charles VI in Paris. Between LEFT BANK RIGHT BANK RIGHT BANK
SLOPES SLOPES OF THE LOIRE
1254 and 1262, the Bishop of Auxerre built a (DOWNRIVER) (DOWNRIVER)
magnificent château in Cosne, with a vast WINES Calcisol Fluvisol Sileceous Sandy Clayey Sandy Calcisol
cellar and its own vineyards. Numerous Average annual production over the Brunisol
brunisol brunisol
Calcosol
brunisol brunisol on limestone and marl
monasteries were established in the region, last 5 years: 7,500 hl. sableux sur craie
Myenne 500 m
Loire
Loire
Cosne faultline
contributing to the expansion of the Whites: 4,400 hl, E 235 m
Reds: 2,200 hl, W E W
vineyards; examples include the Cistercian 185 m
210 m
185 m
Abbaye de Roches in Myennes, and the Rosés: 900 hl. 160 m 160 m
135 m 135 m
Templar Commandery in St. Père. Early Base yield: 65 hl/ha for whites, 55 hl/ha for
traces of the Coteaux de Giennois can also reds and 63 hl/ha for rosés.
Recent alluvial deposits Cenomanian (chalk and marl)
Clermont
the abbey Ferrand
Ancient alluvium (clay, sand, gravel and stones) Albian (fine sand, Myenne clay, Puisaye sands
be found downriver around at St- Limestone and Briare lacustrine marl Barremian (coloured clay, sand, sandstone)
Benoît-sur- Loire, and Ceno-Turonian flint with white clay Portlandian (limestone)
Turonian (chalk or limestone) Kimmeridgian (marl and limestone)
upstream at the Abbaye de La Charité.
118 119
IGP Côtes de la Charité

Loir
e
IGP dated 2011

ron
Beuv
Forêt
de Sologne
TASTING NOTES
Whites: IGP Côtes de la Charité whites
show a distinctive elegance: very floral on
the nose with notes of dried fruit and butter.
Young wines are generous and fruity, but
also have a remarkable aging capacity; after
a few years in the cellar the true flavours of
the terroir begin to shine through.
Côtes de la
Charité Reds: These are ruby-red in colour with
IGP area
Bourges aromas of red fruit and forest floor, and
Bourges Nevers a fruit-driven palate of blackcurrant and
cherry with notes of spice and liquorice.
Reds reach their peak after 3-4 years’ aging.
Loire
Vin de Pays became the new Indication Rosés or gris : These are crisp on the
VINEYARDS
Ch
Géographique Protégée (IGP) Côtes de La attack, with a good mix of roundness and
er
Location: The historic Côtes de La Charité

Charité. freshness, and good length of flavour.
vineyards lie in the Nièvre department,
chiefly in the more remote villages of Soils: Major fault lines running north-
La Celle-sur-Nièvre, Nannay, Chasnay, south through the region, along with the
Chaulgnes, Parigny-les-Vaux and La Charité- effects of erosion, have created a distinctive
sur-Loire. topography, featuring steep slopes, high
altitudes and good sun exposure.
Sedimentary subsoils dating from the mid-
History: In the middle ages, the vineyards
Jurassic comprise layers of limestone and
were developed under the auspices of the
All
marl, and these in turn create chalky clay

ier
great Benedictine monasteries at La Charité-

soils of great complexity.
sur-Loire and Bourras. Wines were shipped
out to the north of France and Europe, where
they were served at the court of the Dukes of WINES
Burgundy in Paris and Arras. The vineyards Average annual production over the
flourished, remaining both famous and last 5 years: 1,300 hl.
prosperous until the 19th century, at which Whites: 800 hl,
time they covered a total of 1,300 ha. But Reds: 500 hl,
the phylloxera crisis took its toll, as did the Rosés: 100 hl.
loss of human life in the First World War.
Varietals: White wines are chiefly made
In 1980, a new winegrowers’ syndicate was
Clermont Ferrand from Chardonnay with an increasing
established to revitalise the vineyards, and
proportion of Pinot Gris.
in 1986 the area was classified as Vin de Pays
Reds are made mainly from Pinot Noir as a
des Coteaux Charitois.
single varietal.
2011 saw a number of reforms in French
Rosés are made from Pinot Noir.
wine classifications, however, and this
120 121
PAYS NANTAIS ANJOU-SAUMUR TOURAINE CENTRE LOIRE AUVERGNE
Loir
e IGP Coteaux de Tannay
IGP dated 2011
ron
Forêt
Sologne
WINES
Whites: 550 hl,
Reds: 100 hl,
Rosés: 30 hl.
Varietals: White wines are made chiefly
from Chardonnay and Melon.
Reds use mainly Pinot Noir and less
commonly, Gamay.
Bourges Coteaux de Tannay
Bourges Nevers IGP area Rosés and gris also contain Pinot Gris.
VINEYARDS Loire The vineyards experienced something of a TASTING NOTES

GP Coteaux de Tannay wines are largely
Ch
Location: IGP Coteaux de Tannay wines are renaissance at the end of the 1980s, and the
er
made in an area covering 56 communes area was classified as IGP in 2011. well-structured, supple, light and pleasing.
in north east Nièvre; the vineyards grow Soils: The vines are planted on slopes at
chiefly along the western hillsides, their altitudes of 150 - 250m above sea level. Soils
slopes facing south along the valleys of the here are mainly chalky clay, on formations
River Yonne’s tributaries and on the many dating from the lower and upper Bathonian.
hillsides scattered across the basin carved There are three main soil types: the ‘petites
out by the Yonne and its tributaries. terres’, rich in pebbles and stones and very
The vines are planted mainly at around 150 free draining; the clay-rich ochre soils; and
and 250 m above sea level. the lighter-coloured soils with a fine texture,
All
ier
Vineyard area: 26 ha. known locally as ‘blanchées’.

History: Tannay is a small, historic town Climate: The vineyards are protected
north-east of the Nièvre, overlooking the from westerly winds by a bank of wooded
valleys of the Yonne. In the 14th century, plateaus. Rainfall is lower than elsewhere in
winegrowing was the region’s chief the region, while total sunshine hours are
economic activity. The wines - known as Vin higher.
de Clamecy - were shipped by river (along
the Yonne) from the port of Clamecy.
In the 19th century, the vineyards covered
some 3,000 hectares and accounted for over
half ofClermont
the region’sFerrand
income. But then in 1875
came the phylloxera crisis. The vineyards
were replanted with American vines, but
these did not give the desired results, and
replanting was hampered by the heavy loss
of life during the First World War.
122 123
Loir
e
ron
lois Beuv
Forêt
du Marais Poitevin
Saint-Pourçain Côtes d’Auvergne

de Sologne
All
ier
ntrichard
AOC by decree dated Sancerre

18th May 2009, amended 7th September 2011. AOC Côtes d’Auvergne specifications approved by decree no 2011-1379 dated 25th October 2011, amended by decree no
2013-1077 dated 28th November 2013, amended by directive dated 21st February and officially published on 27th February 2018
Bourges
Nevers Côtes d’Auvergne AOP area
Ind Madargue
re
Loire Châteaugay
Ch
er
l Régional Châteauroux
renne Chanturgue
Clermont Ferrand
Corent
Saint-Pourçain-sur-Sioule
AOP area
All
ier
Boudes
VINEYARDS WINES VINEYARDS Whites: 1,200 hl,

Location: The vineyard area covers 19 Average annual production over the Location: The appellation zone covers 53 Rosés: 2,200 hl,
communes of the Allier department, on last 5 years: 20,100 hl. communes, from Riom in the north to Issoire Reds: 5,700 hl.
a strip of land 7 km wide and 40 km long. Whites: 5,700 hl, in the south, and includes the denominations Base yield:
Clermont Ferrand
These are: Chemilly, Besson, Bresnay, Rosé: 3,100 hl, of Boudes, Chanturgues, Chateaugay, Corent Côtes d’Auvergne : 55 hl/ha.
Meillard, Châtel-de- Neuvre, Monétay-sur- Reds: 11,300 hl. and Madargues. C ô t e s d ’A uv e r g n e c o m p l e m e n t a r y
Allier, Contigny,Verneuil-en-Bourbonnel, Base yield: 42 hl/ha. Vineyard area: 280 ha. denominations: 52 hl/ha.
Deneuille-Les-Chantelle, Bransat, Louchy- Varietals: Chardonnay en blanc, Gamay
Varietals: History: The Auvergne vineyards were
Montfand, Saint-Pourçain, Cesset, Montord, noir à jus blanc and Pinot noir for rouge.
White wines: Chardonnay (50% - 80%), France’s third largest winegrowing area
Chareil-Cintrat, Fleuriel and Fourilles.
Tressalière (or Sacy) (20% - 40%) and at the end of the 19th century, their Growing practices: Pruning: Single guyot.
Vineyard area: 550 ha. Sauvignon (auxiliary only, no more than roots dating back to Gallo-Roman times.
History: Saint-Pourçain city records 10%). Merchants operating from the banks of the TASTING NOTES
dating back to the 15th century tell us that Red wines: Gamay and Pinot Noir Allier built small boats, which they would Rosés are brightly coloured, firm, vibrant
the town’s merchants saw it as a point Growing practices: fill with a cargo half of coal, half of the wine and fruity, and pair well with charcuterie
of honour to offer their best crus to any Minimum planting density: 4,000 vines per grown on local volcanic soil. Then taking and Auvergne trout. Reds also show a
“notable figures” who happened to pass hectare. advantage of autumn’s rising water levels, bright, lively colour, and are fresh and
through the city. Pruning: Long cane single guyot to 8 buds. they would sail to Paris to sell their wares; fruity. They are ideal served the stars of
Soils: A variety of terroirs make up the many sold everything, boat included, and Auvergne cuisine such as potée and coq
rich fabric of the Saint-Pourçain AOC area, settled in the capital, continuing to trade in au vin, as well as the four AOC cheeses:
from the chalky clay slopes of the Sioule
TASTING NOTES Auvergne goods and produce. Saint-Nectaire, Cantal, Bleu d’Auvergne and
The area’s white wines are very distinctive,
to the high sandy gravel alluvial terraces Soils: The vineyards grow on hillsides either Fourme d’Ambert.
made with a unique blend of Chardonnay,
overlooking the Allier and the granite soils side of the Allier River, on the slopes of extinct
local variety Tressallier and Sauvignon.
in the western vineyards. volcanoes and lava flows rising to between 370
Tressalier gives an edge of freshness and
and 480 metres above sea level. The soils are Denominations
vitality. Reds made from Gamay and Pinot
limestoneclay from the Pliocene or Oligocene Côtes d’Auvergne - Boudes
are light and fruity, with Gamay adding
epochs mixed with volcanic debris. Côtes d’Auvergne - Chanturgue
roundness and freshness.
WINES Côtes d’Auvergne - Chateaugay
Average annual production over the Côtes d’Auvergne - Corent
last 5 years: 9,100 hl. Côtes d’Auvergne - Madargues
124 125
126

Loire Valley Aoc-Guide

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Loire Valley Aoc-Guide

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Contents

The 51 AOPs and the PGIs of the Loire Valley

Source: INAO (Institut national de l’origine et de la qualité) - 2018

The History of Winegrowing The earliest known reference to the

in the Loire Valley

The French Revolution had a devastating been recognised as Appellations

For April 1 - October 30 Nantes Anjou and Saumur Touraine Centre-Loire

Hours of Sunlight (Cumulative) 1570 1420 1395 1372

Temperature in C° (Cumulative) 3071 3294 3278 3276

Average Annual Temperature in C° 11,9 11,9 11,1 11

Precipitation in mm (Cumulative) 406 352 376 527

White Varieties SAUVIGNON BLANC

Grape Varieties MELON DE BOURGOGNE

from a single varietal: Melon de

Red Varieties GROLLEAU (GROSLOT)

Geology and soils

Vignoble Vignoble Vignoble Vignob le le Vignob

ais ais Vignoble

GRANITE 1 6 YELLOW CHALK (TURONIAN TUFFEAU)

PRECAMBRIAN SCHIST 4 9 FLINTY CLAY

WHITE CHALK (TURONIAN TUFFEAU) 5

This is a calcareous sedimentary rock of marine origin - the soft

Harvesting by machine, depending on appellation

Harvesting and Vinification

Vinification • For sweet white wines made from

WINE PRODUCTION IN THE LOIRE VALLEY

2,479,972 2,484,523 SIG

Breakdown of 2017 Harvest by Wine

€ 1.3 billion 57,200 ha

The Loire Valley - Varietal Mix

Pinot noir 2.6 %

Pinot noir Melon de Bourgogne

+60 ha since 2012 -545 ha since 2012

Sauvignon Chenin Chardonnay

9,911 ha 9,499 ha 2,793 ha

+789 ha since 2012 +659 ha since 2012 +347 ha since 2012

Source: FranceAgrimer 2016

Loire Valley GPIs

History: The Vins de Pays classification Auvergne. Vienne

Sources: Interprofessions, INAO. 5 year average (2013-2017)

Gros Plant du Pays Nantais Muscadet

Sources: Interprofessions, INAO. 5 year average (2013-2017)

Muscadet Sèvre et Maine

THE VINEYARDS Muscadet Sèvre et Maine

was formalised in 1977, and may be used Loir

du Pays Nantais, Muscadet, Muscadet Nantes Saumur

Sources: Interprofessions, INAO. 5 year average (2013-2017)

The ‘Communal’ label, authorised for use by Cholet

Sources: Interprofessions, INAO. 5 year average (2013-2017)

Muscadet Coteaux de la Loire Muscadet Côtes de Grandlieu

Sources: Interprofessions, INAO. 5 year average (2013-2017)

Coteaux d’Ancenis Sarthe

red fruit and flowers (iris and violet). Fresh

Sources: Interprofessions, INAO. 5 year average (2013-2017)

Anjou-Villages Anjou-Villages Brissac

Sources: Interprofessions, INAO. 5 year average (2013-2017)

Anjou Coteaux de la Loire Sarthe

Technical requirements: Production Food/wine pairings: Red meat; beef with

Sources: Interprofessions, INAO. 5 year average (2013-2017)

Cabernet d’Anjou Sarthe

Sources: Interprofessions, INAO. 5 year average (2013-2017)

Coteaux du Layon Loir

Histoire, Soils: From around 1579, the Creuse

Vinification • For sweet white wines made from