HISTORY OF LOIRE VALLEY WINES

Vines were introduced by the Romans around 2,000 years ago. In the 4th century, Saint Martin promoted their development. In the 10th century, trade reinforced their expansion, and the Dukes of Brittany introduced grape varieties such as Berligou.

The accession of Henry II to the English throne in 1154 gave a boost to the Anjou vineyards. From the Middle Ages to the 15th century, viticulture flourished around Angers, Saumur, and Orléans. In modern times, Francis I facilitated trade in 1532, stimulating quality production.

In 1709, a harsh winter destroyed the vineyards of Nantes, which were replaced by Melon de Bourgogne. The Revolution and the phylloxera crisis weakened the vineyards in the 19th century. AOCs appeared in 1936, and the Loire Valley was classified as a UNESCO World Heritage Site in 2000.

THE WINES OF THE LOIRE VALLEY

The wines of the Loire Valley are distinguished by their diversity and elegance.

This region produces white, red, rosé, and sparkling wines to suit all tastes.

White wines: from dry (Sancerre, Muscadet) to sweet or syrupy (Coteaux-du-Layon, Bonnezeaux), made from Chenin Blanc, Sauvignon, and Melon de Bourgogne grapes.

Red wines: light and fruity, mainly made from Cabernet Franc (Chinon, Saumur-Champigny), Gamay, and Pinot Noir.

Rosé wines: fresh and delicious, such as Rosé d'Anjou and Cabernet d'Anjou.

Sparkling wines: Crémant de Loire and Saumur Brut rival the best sparkling wines.

SANCERRE

An ancestral history

Although the myths and legends surrounding Sancerre suggest that the vineyard has existed since ancient times, it was not until 582 and Gregory of Tours that its existence was recorded in writing. In the 12th century, thanks to the support of the Augustinian monks and the Counts of Sancerre, the wine region experienced considerable growth. Production, then consisting mainly of red wine made from Pinot Noir, was exported via the Loire and mentioned in the royal writings of the time. It was even considered the best wine in the kingdom by Duke Jean de Berry. When phylloxera ravaged the vines, the Sancerre region's revival was due to Sauvignon Blanc, a grape variety particularly suited to the climate. Its quality was recognized in 1936, when it was awarded AOC status. Twenty-three years later, red and rosé wines also received this status.

The uniqueness of the terroir

Located on the left bank of the Loire River, in the central wine-growing region, the Sancerre appellation covers 2,770 hectares. Perched on a rocky outcrop, the town overlooks the river and its vineyards. The latter has a limestone geological base dating from the Kimmeridgian, Portlandian, and Oxfordian periods. But over time, the bedrock has gradually eroded, giving rise to different types of soil. On the hills furthest to the west of the appellation, the soil is predominantly white clay-limestone. To the east, the terrain is characterized by clay-siliceous soils. Finally, there are the “caillotes,” stony, limestone soils typical of the region. The climate here is semi-continental. In addition, there are numerous microclimates due to the multiplicity of hills and slopes, which favor differences in exposure.

A wide range

The Sancerre vineyard is mainly renowned for its production of white wines. Fresh and fruity, they offer a whole range of nuances depending on the type of soil. The nose reveals remarkable finesse, dominated by notes of citrus, acacia, flint, and gunflint. Lively and straightforward, with superb structure, they seduce with their long finish and mineral and floral notes. These delicate wines have an aging potential of at least fifteen years.

The reds are characterized by their fullness. Light, fragrant, refined, and delicious, they have a structure that is both light and deep. The tannins are mellow and silky on the palate. The aromatic bouquet delivers notes of cherry and hints of roasted flavors. However, their aging potential is less than that of the whites.

Tender and subtle, rosé wines are the rarest in this appellation. The nose, very fruit-forward, is surprising. Citrus fragrances accompany notes of yellow and white fruits. The palate is taut, round, and very fresh.

SAUMUR

A complicated evolution

The first written records of the Saumur vineyards date back to the year 515. They then developed rapidly under the influence of the monasteries that were established in the area. Its geographical location close to the Loire encouraged exports. At that time, it was one of the most prosperous markets on the banks of the river. This combination of circumstances was beneficial for Saumur, and was further enhanced by the protection of the Counts of Anjou.

Over the centuries, the evolution of the vineyard was proportional to that of the town. It thus struggled to transition from its splendor as a Protestant religious capital to decline following the revocation of the Edict of Nantes (an edict of tolerance that granted rights to Protestants). Trade collapsed and the number of winegrowers declined sharply. They therefore decided to focus on higher quality production. The following century was devastating, with the heavy frosts of 1789, the Revolution, the Wars of the Vendée, and phylloxera. It took 20 years for the vineyards to rebuild and regain their former glory.

A variety of terroirs

The Saumur vineyard is mainly characterized by sedimentary soils from the Cretaceous period, the white soils of Tuffeau. Bordered to the north by the Loire River, the Saumur region is crossed by the Thouet and its tributary, the Dive, rivers that influence and regulate the climate.

There are four distinct terroirs. To the north is the Cuesta, a very rugged landscape. With a long tradition of wine growing, this production area has vineyards and estates that have been renowned for centuries. To the southwest, a system of faults extends those of the neighboring Layon region. This has resulted in the elevation of a flinty clay plateau, mainly occupied by vineyards. To the south of the major fault line of this geological feature are heavily eroded Cretaceous soils. Finally, on the Turonian hillsides bordering the riverbank, Cabernet Franc, Chenin, Pineau Aunis, Cabernet Sauvignon, and Chardonnay vines are cultivated more sparsely, but still reveal a beautiful vineyard. In addition, the Saumur region is a climatic enclave, combining very low rainfall with mild temperatures.

Subtle whites

Saumur wines embody all the finesse and elegance of the Loire Valley. The whites, lively and fruity, impress with their fullness. On the nose, notes of exotic fruits and citrus dominate, with a preference for grapefruit. The palate is frank and powerful, revealing richness and remarkable personality. Over the years, they evolve towards iodine fragrances, developing roundness and freshness.

POUILLY-FUME

The impact of the Benedictines

The origins of Pouilly Fumé date back to Gallo-Roman times. But it was not until much later that it really began to flourish, thanks to religious congregations, particularly the Benedictines. As monks had no personal or family needs, it was much easier for them to manage the long-term profitability of vine cultivation. The Church acquired new land at the end of the 11th century. When local lords left on crusades, they sold their property to finance their journey, which presented an opportunity for the Benedictines. From the 13th century onwards, Pouilly wines were finally served at royal tables and enjoyed by crowned heads. The vineyards were cultivated by communities of winegrowers until they obtained the right to become owners after the Revolution of 1789. The development of the vineyard was then favored by the presence of the Loire River. After being ravaged by mildew and then phylloxera at the end of the 19th century, the production area was rebuilt and obtained AOC status in 1937.

Why “smoky”?

While the name “Pouilly” comes from the commune of Pouilly-sur-Loire, there are two explanations for the word ‘fumé’ (smoky). The first is linked to Sauvignon Blanc, the grape variety from which this wine is made. When ripe, its grapes are covered with a gray bloom, giving them a “smoky” color. The second is linked to the terroir, which gives the wine its unmistakable aromas of gunflint or struck flint. The winegrowers of Pouilly began to refer to it as blanc fumé (smoky white), giving the wine its distinctive name.

A geological lace

From a geological point of view, the region is part of the Burgundy block, with the oldest soils dating back to the Jurassic period. There are four types of soil: Villiers limestone from the Oxfordian period, Kimmeridgian marl with small oysters, Barrois limestone from the Portlandian period, and Cretaceous flint clay. All of them contain marine limestone deposits that give the wines their minerality and a high capacity to retain minerals. The behavior of the vines tends to vary depending on these different soils. In the presence of limestone, they will sink their roots less deeply than in marl, as the deeper layers are poorer in nutrients. Nevertheless, the soil generally retains good structural stability and good water reserves.

A wide variety of nuances

While all Pouilly-Fumé wines have Sauvignon Blanc in common, along with a lovely complexity and an unmatched aromatic palette, they evolve differently depending on their terroir. On limestone soils, they display a beautiful freshness and liveliness. Often, in wines that are ready to drink, their aromas are more focused on fruit and vegetal notes. Marl soils produce firm, refined wines with excellent aging potential. Flint imparts spicy, mineral notes and often requires one to two years of aging before it can be fully appreciated. Finally, clay-siliceous soils produce soft, supple, and balanced wines.

MAIN GRAPE VARIETIES

LIST OF APPELLATIONS

Pays Nantais:

Muscadet, Muscadet Sèvre-et-Maine, Muscadet Coteaux de la Loire, Muscadet Côtes de Grandlieu, Gros Plant du Pays Nantais, Coteaux d'Ancenis, Fiefs Vendéens

Anjou-Saumur:

Anjou, Anjou-Gamay, Anjou-Villages, Anjou-Villages Brissac, Bonnezeaux, Cabernet d’Anjou, Cabernet de Saumur, Coteaux de l’Aubance, Coteaux du Layon, Coteaux du Layon 1er Cru Chaume, Coteaux de Saumur, Quarts de Chaume Grand Cru, Rosé d’Anjou, Rosé de Loire, Savennières, Savennières Coulée de Serrant, Savennières Roche aux Moines, Saumur, Saumur-Champigny, Saumur Puy-Notre-Dame, Crémant de Loire

Touraine:

Touraine, Touraine-Amboise, Touraine-Azay-le-Rideau, Touraine-Chenonceaux, Touraine-Mesland, Touraine-Noble-Joué, Bourgueil, Chinon, Saint-Nicolas-de-Bourgueil, Vouvray, Montlouis-sur-Loire, Jasnières, Coteaux du Loir, Coteaux du Vendômois, Cheverny, Cour-Cheverny, Valençay, Orléans, Orléans-Cléry

Centre-Loire:

Sancerre, Pouilly-Fumé, Pouilly-sur-Loire, Menetou-Salon, Quincy, Reuilly, Coteaux du Giennois, Châteaumeillant, Côtes d’Auvergne, Côte Roannaise, Côtes du Forez, Saint-Pourçain.

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THE LOIRE VALLEY WINE ROUTE

Stretching for around 800 km, the Loire Valley Wine Route passes through landscapes listed as UNESCO World Heritage Sites, connecting the Atlantic to central France. This route invites you to discover an exceptional diversity of vineyards and terroirs.

GASTRONOMY AND TASTING