Each month we highlight a new wine region and curate four white and four red wines that best represent the region. These wines are featured in our Wine Station dispensers for tastings and are available for purchase by the bottle.
The Loire Valley wine region follows the longest river in France and its many tributaries. It is a cooler-climate region and a great place to find lean racy white wines and herbal, rustic reds. The French wine regions are situated along the river Loire from the Muscadet region near the city of Nantes on the Atlantic coast to the region of Sancerre and Pouilly-Fumé just southeast of the city of Orléans in north central France. In between are the regions of Anjou wine, Saumur, Bourgueil, Chinon, and Vouvray. The Loire Valley itself follows the river through the Loire department to the river's origins in the Cévennes but the majority of the wine production takes place in the regions noted above.
The Loire Valley is often divided into three sections. The Upper Loire includes the Sauvignon blanc dominated areas of Sancerre and Pouilly-Fumé. The Middle Loire is dominated by more Chenin blanc and Cabernet franc wines found in the regions around Touraine, Saumur, Chinon and Vouvray. The Lower Loire that leads to the mouth of the river's entrance to the Atlantic goes through the Muscadet region which is dominated by wines of the Melon de Bourgogne grape. Spread out across the Loire Valley are 87 appellations under the AOC, VDQS and Vin de Pays systems.
Loire Valley Wine Tasting Wednesday, June 25th, 6:30 pm.
Sancerre Blanc Tradition is grown on a limestone clay terroir, with overlaying limestone and flint, and planted with vines of an average of 30 years. Full of finesse, this wine shows fruity (citrus) aromas, floral (white flowers) with a touch of minerality.
80% Gamay, 15% Cabernet Franc, 5% Malbec (Côt). Vinification and Élevage: Rosé is made by direct press method. The wine is fermented in tank and stays on its’ lees for three months. Tasting Notes: Brilliant, salmon pink hue. Spicy nose of red currants, strawberries and raspberries. Well balanced, lively yet supple and creamy on the palate.
Melon de Borgogne. Farmed organically and aged 6 months. Crisp and zippy with notes of lime, green apple, honeydew melon, and green pear. Acidity and lively freshness are lifted by the touch of pepper and minerality of the volcanic soil. Finishes with brisk acidity.
Terroir clay and limestone hillsides. A semi-temperate oceanic climate for vine cultivation. After sorting up grapes, the grapes are pressed directly. Alcoholic fermentation starts and then is followed by breeding on fine lees to bring richness to the wine. This method favors fruity expression and the roundness of Chenin Blanc. Enticing aromas of ripe pear, chalk, and minerals. The flavors show the same confidence with a touch of ginger spice and honey in a supple style with stony depth.
Semi-carbonic maceration for 6 to 8 days. Pneumatic pressing. Cool fermentations are followed by racking and aging on the lees. Tasting Notes: Ruby red color, exuberant nose of fresh red fruits. Delicate and soft on the palate, bright fruit and spicy notes in this vibrant wine.
60% Pinot Noir, 40% Gamay. The grapes come from the estate's youngest vines and are a mix of the three terroirs Hervé cultivates on the border of the Sologne woods in the western Loire valley. He is a master of Cheverny; his wines easily express the dense soils of his region. This clear blend gives strong raspberry and kirsch notes all struck with a distinct earthy note and lots of foresty undergrowth. Serve it with herbed goat cheese and grilled poultry, or enjoy it on its own!
Alluvial terraces of sand and gravel. The region benefits from a temperate, semi-oceanic climate conducive to growing vines. After destemming and complete sorting of the harvest, fermentation of the must begins spontaneously thanks to indigenous yeasts. Vatting lasts 10 to 15 days under constant control of vinification temperatures. Ruby color, fresh and pleasant nose with a dominant aroma of small red fruits. A fruity and supple palate, with lovely tannins.
Certified biodynamic. The Cabernet Franc grapes are destemmed and macerated 20 days. Fermentation and aging in stainless steel 10 months."A lovely mix of red and black fruit in its aromatic constellation of cherries, dark berries, juniper berries, a lovely base of tuffeau soil tones and a topnote of bonfire. On the palate: bright, full-bodied and very precise, with a good core fruit, fine soil signature, tangy acids and excellent balance on the long, complex, tannic finish. Age 5-6 years.