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Wines of the Loire – a region...a river...a terroir

• Contents •

The Loire 3

An impressively diverse wine region in the heart of France 3

The history of the Loire is the history of France 5

Market position today 6

Wines of the Loire 7

Wines with unexpectedly great potential 8

A region ...a river...a terroir – Climate and soil of the Loire 8

Terroir and AOC designations 9

An overview of the AOCs 10

An overview of the grape varieties 14

Vintages 15

InterLoire 16

An extraordinary wealth of wines 18

White wines rich in nuances 18

Rosé wines with charisma 19

Authentic, individualistic red wines 20

Sweet wines of stature 22

Fine bubbles – The sparkling wines of the Loire – A different kind of sparkle 23

The Loire: UNESCO World Heritage site 26

A unique liaison of culture, landscape, wine and pleasure 26

“Loire de Vivre” – the right wine for every occasion 26

Comments from the trade 28

From castle to castle – 1,000 km (600 miles) of culture, wine and pleasure 28

Route du Vin – The Loire wine road 29

Facts and figures 31

The Loire in facts and figures 31 Vineyard area by AOC 32 Varietal overview in percentages 34 Varietal overview by size 34 Total production 34 Export: most important markets 35

Contact Details 36

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“Wines of the Loire Valley are always impressive for their lightness and freshness in harmony with ripe fruit and great expression. Northerly wine-growing regions are a challenge, in that the vine must compensate for fewer sun hours by extracting many of its important nutrients from the soil. This accounts for these extraordinary wines that express their terroir and soil with a clarity seldom seen in wines produced elsewhere, worldwide. Loire wines truly reflect their origin and have always retained their distinctive character even in times when many other wines assumed a more „international‟ profile. As such, they combine authentic pleasure with identity. The wines are not jammy, but rather incomparably fresh and expressive. Typical „Loire‟. For me, they are the most important wines on a restaurant‟s wine list.”

Olivier Poussier

(World Master Sommelier 2000)

The Loire An impressively diverse wine region in the heart of France France is not only a popular destination with its European neighbours, but rather a country and

people that appreciate the art of living and quality of life...a simple, but wonderful, life that is

nowhere better personified than in the Loire. The houseboats on the Loire are but one

example of this spirit, although they are not necessarily the best mode of transportation to fulfil

the dream of a leisurely trip along a long, peaceful river. From its untouched nature to its

famous castles or excellent French cuisine or diverse wines, the Loire offers everything

associated with savoir vivre. Join in on an armchair traveller’s journey along the Loire. There’s

much to discover about the region and its wines.

The Loire is the longest river in France, as well as Europe’s last untamed waterway. The heart

of the river’s course from Sully (near Orléans) to Chalonnes (near Angers) is a UNESCO

World Heritage site. From its source at Mont Gerbier-de-Jonc in Ardèche, south of the Massif

Central, the Loire flows north through Roanne and Nevers to Orléans, then continues west

through Tours to Saint-Nazaire, where it flows into the Atlantic. It is a long river (more than

1,000 km/ 621 miles) that threads its way through a string of wine regions. With its 7,000 wine

estates that cultivate 70,000 ha (nearly 173,000 acres) of vines and produce wine in 68

Appellations d’Origine (AO), the Loire is the largest wine-growing region for white wine in

France, the second largest region for AOC rosé wines, and the third largest region for AOC

wines. Only Champagne produces more sparkling wine.

Due to the enormous length of the river and the diversity of landscapes, geological formations

and climates en route, the Loire is the only region in France in which every possible colour,

type and style of wine is produced. Particularly noteworthy is that wines from the Loire number

among the best – whether red, rosé or white; whether still or sparkling; whether dry or sweet.

They have been highly esteemed in France for a long time. The untouched state of the river long made it difficult to navigate. As such, wines of the Loire were usually transported by land

within the immediate vicinity and seldom shipped downstream to faraway markets. This is

probably why they unjustly remained more or less unknown outside of France, even in

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neighbouring countries, yet have always proved to be a delightful discovery to Loire wine

novices time and again.

In following the course of the Loire from its source in Auvergne to where it empties into the

Atlantic in Brittany, one comes across the first better-known sites near Sancerre in the so-

called Centre-Loire: Quincy, Mentou-Salon, Reuilly, Coteaux du Giennois, Châteaumeillant

and, of course, Pouilly-Fumé. Sauvignon Blanc is the predominant varietal, in addition to Pinot

Noir.

Further downstream the Loire flows through grand old cities, such as Orléans, Blois, Tours

and Angers. The climate is warmer and the soils more fertile, which accounts for the difference

in the style of the wines and the grape varieties cultivated. Chenin Blanc, often compared with

Riesling, finds its greatest expression here and yields beautiful wines of great finesse. Chenin

Blanc from sites such as Anjou Blanc, Saumur Blanc, Savennières, Bonnezeaux, Quarts de

Chaume and Coteaux du Layon show why the varietal is on a par with Riesling. A Chenin

Blanc sparkling wine from the AOC Vouvray, for example, numbers among the most

distinctive, individualistic sparkling wines of France. Most of the red wines of this region are

produced from Cabernet Franc. In the Loire, it is vinified as a single varietal wine. From sites

such as Chinon, Bourgueil, Saint-Nicolas-de-Bourgueil, Saumur Rouge, Saumur Puy-Notre-

Dame, Saumur-Champigny, Anjou Rouge and Anjou-Villages, it clearly shows its great

potential.

As the Loire approaches the Atlantic, varietals that partner well with oysters and fish, such as

Melon de Bourgogne (better known as Muscadet, which is also the name of the wine from

which it is produced) and Folle Blanche, take the lead.

Despite the broad spectrum of wines produced in the Loire, they all have certain typical

characteristics. The mild, cooler climate along the river ensures that they always have a

refreshing acidity – regardless of ripeness level – that harmonises well with the fruit and

alcohol content of the wines. Although many wines of the Loire can age well, they are already

accessible in their youth. They are excellent companions with food and never too dominant. In

all, wines of the Loire are neither collector’s items nor showpieces, but rather wines to

enjoy...wines that whet one’s appetite for more.

The Loire shares all the positive attributes associated with France: the natural state of the wild

river valley is the “garden of France,” where the finest grapes, finest fruit, and finest

vegetables grow. The Loire Valley, with its beautiful and famous cities and castles is second

only to Paris as a tourist destination. Last but not least, the Loire is also the heart of France –

historically, culturally and viticulturally. This is the home of sinewy wines of every style and

variation. It’s not a matter of asking “why the Loire?” but rather “could there be anywhere

else?”

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The history of the Loire is the history of France The history of the Loire has always been closely tied to that of France. Over the course of

centuries, many kings chose the region to be their centre of power, and the clergy also played

a significant role along the Loire. To this day, splendid castles and impressive monasteries

bear witness to this time.

Viticulture in the Loire dates from the days of the Romans, who planted the first vineyards in

Pays Nantais. However, it was not until some 500 years after the birth of Christ that viticulture

in the Loire increasingly gained significance – first in the vineyards of Sancerre, Anjou and

Touraine. The nobility and above all, Augustinian and Benedictine monks were the driving

force.

In the 10th century, the Abbot of Cluny was a key proponent of viticulture. As a result, wines of

Angers became important, as did those of Sancerre and Orléans. Because transport by land

was uncertain, the Loire came to be an ideal trade route. Between the river ports of St.

Thibault and Nantes in Britanny, Orléans, Vouvray, Tours, Angers and Chalonnes became

centres of the wine trade.

Wines from the region around Angers began to enjoy a real boom in 1154, when Henry II

Plantagenet, count of Anjou, became king of England. Anjou wines were served at the court of

the new king, and for nearly a century, the crowned heads of France and England greatly

contributed to the esteem of Loire wines. The courts of the castles on the Loire also

discovered the wines from the royal vineyards and fostered their further development.

From the Middle Ages up to the 15th century, the middle class was primarily responsible for

the expansion of vineyards around Angers, Saumur and Orléans, thanks to the repeal of the

so-called “droit de banvin,” a law that had given the nobility the exclusive right to market wine.

Henceforth, the wines of the Loire could be exported to Flanders and the cities of northern

Europe from the harbour in Nantes. In the 16th century, some 10,000 tons of wine left the

harbour – a greater volume than was shipped from La Rochelle and Bordeaux combined. Due

to high export taxes, the relative unprofitability of shipping inexpensive wines helped foster the

production of higher quality wines that fetched higher prices. These white wines from Anjou,

the Layon Valley, Saumur and Vouvray were marketed as “vins pour la mer” (literally, wines

for the sea).

Viticultural progress came to a halt with the devastating consequences of the French

Revolution. Uprisings were particularly strong in the vineyard areas of Angers and Nantes

between 1793 and 1796. Viticulture in the Loire was also put to the test by the advent of a new

means of transportation: the railroad. Henceforth, Loire wine estates had to compete with their

counterparts from the Mediterranean. Once again, Loire growers increased their efforts to

produce higher quality wines to make their mark. Yet despite this positive development, all

quality-oriented efforts ended abruptly with the onset of the vine louse phylloxera. Fortunately,

it was only temporary.

This was the turning point. Growers finally realised that quality was the only key to success

(and survival). With the introduction of the AOC system in 1936, authorities created a system

that tied the appellations Muscadet, Quincy, Sancerre and Vouvray with a quality connotation.

In time, vineyards in Anjou, Saumur, Touraine and Centre-Loire were also included in the

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system.

In 2000, the region between Sully-sur-Loire (near Orléans) and Chalonnes (near Angers) was

declared a UNESCO World Heritage site under the name Loire Valley (length: 200 km/ 124

miles). In addition to its architectural heritage, the Loire has an extraordinarily rich man-made

landscape in which man has managed to live in harmony with nature. The vineyards of the

Loire are justifiably part of the historical and cultural heritage of the region.

Market position today Although the Loire is the third largest wine region of France after Bordeaux and the Rhône

Valley, the wines of the Loire are still not as well known or present in foreign markets as they

deserve to be, even in neighbouring countries. Perhaps the term “Loire” has little impact on

wine labels. So many wines, such as Muscadet, Vouvray or Sancerre, are well known, but

perhaps not consciously associated with “wines from the Loire.” Historically, too, the majority

of wine from the Loire has been consumed primarily by French consumers. Although nearly

every fourth bottle of wine sold in France originates from the Loire, only about one fifth of

annual production is exported.

About 62% of exports are white wines. After all, the Loire is France’s number one white wine

region. Sparkling wines account for 8%, from the appellations Vouvray and Montlouis sur

Loire, and of course, the export hit: Crémant de Loire. Saumur Brut also plays a role. The

growing export share of 30% for rosé and red wines (primarily rosé), reflects the current

general trend.

Thanks to the expansion of the region and its numerous appellations, there’s virtually no kind

of wine that the Loire can’t offer.

Diversity: the wines are synonymous with high quality and a very large number of different

styles. They’re wines for everyday pleasure as well as special occasions. Thanks to the broad

spectrum of wines on offer, there’s always a suitable wine available for a particular season or

occasion.

Potential: the wines offer great value for pleasure, particularly when compared with wines

from other French wine-growing regions and/or from traditional or “new world” countries. They

offer much more pleasure and have greater potential than expected.

Surprise: wines of the Loire are extremely enjoyable and perfect partners with food, thanks to

their refreshing, but balanced, acidity. They do not have any traces of overbearing oak tones.

Presence: rich in nuances and marked by minerality, these wines are totally in tune with the

times, whereby powerful “designer wines” are less in vogue than lighter wines that express

their individual originality and offer real drinking pleasure.

Discovery: wines of the Loire have long set international standards when it comes to varietals

such as Sauvignon Blanc, Chenin Blanc or Cabernet Franc – varietals that are also cultivated in the “new world” and elsewhere. But sip for sip, it pays to discover the originals from the

Loire.

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Wines of the Loire Wines with unexpectedly great potential The Loire offers surprising diversity at moderate prices. In addition, it’s a region for those who

enjoy discovering unknown and/or underappreciated French wines, and are looking for wine

with an individual, yet classic, character.

Unlike Alsace, with its sauerkraut, or Provence, with its “herb and olive” cuisine, the Loire is

better known for the high quality of its basic products rather than a particular dish or style of

cooking. The finest fruits and vegetables, herbs, freshwater fish and many other specialties

are prepared simply – in the classic tradition of French cuisine – and are particularly good

partners with the region’s wines. Both the food and wines are authentic and uncomplicated.

The wines are usually vinified as single varietal wines, which enables them to reflect all the

nuances of their terroir and to easily be compared with one another. Varietal wines always

convey the typicity of a grape variety in combination with its respective terroir. Varietals such

as Chenin Blanc and Cabernet Franc are in the forefront of the region’s typical grapes and

exemplify the wealth of nuances, individuality and potential of Loire wines.

Thanks to their fresh, light nature, wines of the Loire are perfect with light, modern cuisine with

regional accents. Wines of the Loire are often a revelation: after the second or third sip they

show their subtle elegance – one reason why they go so well with many dishes. Rather than

overwhelming the palate, they captivate the taste buds of their imbibers with a lightness and

fine senewy touch.

A region...a river...a terroir – climate and soil of the Loire The interplay of soil and climate decisively influences Loire viticulture. The region is marked by a moderate climate tempered by the Loire and its tributaries. Within

this framework, and depending on the altitude and exposure of the slopes as well as the

influence of cold, north-easterly winds, numerous microclimates are well suited for viticulture

and enable a great number of grape varieties to thrive here. The east-to-west exposure in the

eastern valleys, for example, helps buffer the effects of the continental climate, thereby

providing particularly favourable conditions for viticulture. Basically, the landscape along the

Loire can be divided into four large regions.

The area around Nantes, Pays Nantais, has a maritime climate. Seasonal variations depend

on the distance from the Loire and its tributaries. Autumn and winter are mild; summer, often

hot and damp. The vines profit from an average of more than 2,000 sun hours annually.

Because Melon de Bourgogne blossoms and ripens early, the harvest usually starts by mid-

September. The soils are primarily of stony, with volcanic and metamorphic, rocks from the

Armorican Massif; gneiss; mica; spilites and granite. The silicic acid in the soil lends the wines

finesse. Chalky soils are seldom found here.

In Anjou and the region around Saumur (Saumurois), there are slightly fewer sun hours on

average (1,900). Anjou winters are mild, summers are hot, and temperature fluctuations are

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minor. Mediterranean flora thrives only in a few very dry microclimates. In Saumur, a range of

hills checks westerly winds. As a result, the vineyards that are furthest away from the Loire are

subject to continental climate influences. The harvest of Chenin Blanc and Cabernet Franc –

both ripen relatively late – takes place in October. The soils here are less uniform than in Pays

Nantais. They include slate, rocks of Carboniferous sand sediments from the Armorican

Massif, and veins of magma. In Anjou, both “black Anjou” (dark slate and primitive rock) and

“white Anjou” (light-coloured weathered limestone) are widespread. Slate predominates in

Layon; limestone, in Saumur; and the soils in the area surrounding Saumur are loamy or more

or less stony and contain silicic acid.

The continental influence is more pronounced in Touraine. A series of hills blocks westerly

winds. The climatic influence of the ocean in the west decreases inland, resulting in a semi-

continental climate with perceptibly greater seasonal variations. On average there are 1,800

sun hours annually. Precipitation in summer is moderate; October is often dry. Tuffeau chalk

of the Paris Basin is the main soil type in the western portion of Touraine. In all, there are

various combinations of bedrock and topsoil: loam topsoil on silicate bedrock (“Perruches”

soils); loam and chalky soil over limestone (“Aubuis” soils); and in the eastern part of the

region, sandy soils cover loamy subsoil. In addition, there are loose, gravelly soils on the old

plateaus of the waterways.

The amount of rainfall in the continental climate of Centre-Loire is comparable with that of

Touraine, even though there is more rain in September. Furthermore, there are some 50 fewer

sun hours than in Touraine. These conditions are why the early blossoming and ripening

Sauvignon Blanc is the region’s primary varietal. It thrives in the gravelly and loamy soils that

are interspersed with sedimentary mica and silicate rocks and sandstone. The soils near

Sancerre are very chalky.

With a range of soil types reminiscent of a floor mosaic, its topographical conditions, and

varied exposures, the Loire is a wine region par excellence. It is home to diverse terroirs that

underlie the region’s many styles of wines, even when they are produced from the same grape

varieties and/or originate from the same vineyard site. Terroir and AOC designations The concept of terroir is the basis of the AOC designations (Appellation d’Origine Contrôlée)

that were created in 1935 at the initiative of wine-growers and Baron Leroy. One year later the

INAO (Insitut National des Appellations d’Origine) was founded as the state authority

responsible for conferring AOC designations in France.

In France, the concept of terroir embraces not only the soil, but also the relationship of natural

prerequisites that influence the biology of a grapevine and its clusters, as well as the art of

winemaking. As such, the grower is “at the service” of his/her terroir, the expression of which

can be heightened by choice of grape variety and oenological techniques. In other words,

“terroir” is the interplay of grape variety, region and grower. Naturally, other factors, such as

soil, climate and cultural influences, are also inherent to the concept of terroir.

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An overview of the AOCs Grapes are cultivated in a total of 68 appellations in the Loire. What follows are brief

descriptions of the largest and most important appellations in the four regions upstream from

the mouth of the river. For a precise overview of all the appellations, please visit:

www.vinsdeloire.eu.

The most important appellations of Pays Nantais

About 1635, a grape variety with round leaves reached the region from Burgundy: Melon de

Bourgogne. Yields in Burgundy had been poor. In the Loire, it thrived, having found ideal

growing conditions in its new home. The majority of vineyards planted with other varieties did

not survive the extremely cold winter of 1709. Melon de Bourgogne was the great exception.

Later, the vineyards around Nantes (Pays Nantais) were completely replanted with “Melon”

grapes from Burgundy. Since then, the varietal has yielded a wine with a very individual

character: Muscadet. Today, the grape is cultivated primarily in the Pays Nantais and its

Muscadet wines have achieved an international following.

Muscadet and Gros Plant du Pays Nantais: They are situated at the western end of the Loire

Valley, with a vineyard area of ca. 13,000 ha (32,000 acres) in the total Muscadet region and

3,100 ha (7,660 acres) in the generic appellation Muscadet. Annual production is about

600,000 hl of Muscadet (of which 165,000 hl are “sur lie” and 100,000 hl of the generic

appellation Muscadet) as well as 100,000 hl of VDQS Gros Plant du Pays Nantais (of which

30,000 hl are “sur lie”).

Muscadet and Gros Plant du Pays Nantais “sur lie”: The designation “sur lie” was legally

regulated in 1977. It can be used for all wines from the appellations Gros Plant du Pays

Nantais, Muscadet, Muscadet de Sèvre et Maine, Muscadet Côtes de Grandlieu and

Muscadet des Coteaux de la Loire and denotes wines from the finest sites that have spent the

winter on their lees prior to bottling. This lends the wines a particularly authentic character and

a greater smoothness, paired with a crisp structure.

Muscadet de Sèvre et Maine, Muscadet des Coteaux de la Loire, Muscadet Côtes de

Grandlieu: The appellation Muscadet de Sèvre et Maine stretches over 8,400 ha (20,750

acres) southeast of Nantes and derives its name from the rivers Petite Maine and Sèvre

Nantaise. The 160 ha (400 acres) of vines in the appellation Muscadet des Coteaux de la

Loire lies in the area around Ancenis on both sides of the Loire above Nantes. The appellation

Muscadet Côtes de Grandlieu comprises 260 ha (650 acres) southeast of Nantes.

Other AOC sites: none

VDQS: Fiefs Vendéens Brem, Fiefs Vendéens Mareuil, Fiefs Vendéens Pissotte, Fiefs

Vendéens Vix, Coteaux d’Ancenis The most important appellations of Anjou and Saumurois (the area around Saumur)

Chenin Blanc and Cabernet Franc are the prevalent varietals in the appellations of this region.

In addition, this region is the home of the Loire’s finest sweet wines, many of its famous

sparkling wines and the celebrated dry Savennières.

Anjou: The appellation takes in 128 communes in the département Maine-et-Loire, 14

communes in the département Deux-Sèvres and 9 communes in the département Vienne.

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Among the four main grape varieties permitted in the regional AOC Anjou, there are 1,532 ha

(3,800 acres) of red wine grapes (incl. 172 ha [425 acres] of Anjou Gamay); 816 ha (2,000

acres) of white wine grapes; and 80 ha (200 acres) of grapes for sparkling wine. Red varieties

include: Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis and Gamay (if vinified as a

single varietal wine, Anjou Gamay). White wines are produced primarily from Chenin Blanc,

occasionally supplemented by Sauvignon Blanc and Chardonnay.

Savennières: The region’s 145 ha (360 acres) of vines extend over three communes on the

right bank of the Loire south of Angers and are totally geared to the cultivation of Chenin Blanc

(Pineau de la Loire) for the production of dry white wines. In addition to the generic AOC

Savennières, there are an additional two sites: Savennières Roche-aux-Moines and

Savennières Coulée-de-Serrant. The vineyards are majestically set above the right-angled

steep slope of the bank of the Loire with optimal exposure to weather conditions, yet spared

from the thunderstorms on the left bank of the river. In the AOC Savennières, grapes are

harvested by hand only.

Saumur: The appellation includes 1,000 ha (2,500 acres) of red wine grapes and 850 ha

(2,100 acres) of white wine grapes in the départements Maine-et-Loire, Vienne and Deux-

Sèvres. The primary red wine grape is Cabernet Franc, supplemented by Cabernet Sauvignon

and Pineau d’Aunis; its white counterpart is Chenin Blanc, supplemented by Chardonnay and

Sauvignon Blanc. In 2009, a new red wine appellation, Saumur Puy-Notre-Dame, was

incorporated within the Saumur appellation. Adjacent to the AOC Saumur lies the well-known

red wine AOC Saumur-Champigny. In addition to Saumur Rouge (red) and Saumur Blanc

(white), Saumur Brut (also known as Saumur Mousseux) is produced in the AOC Saumur.

Other AOC sites: Anjou Coteaux de la Loire, Anjou-Villages, Anjou-Villages-Brissac,

Bonnezeaux, Cabernet d’Anjou, Cabernet de Saumur, Coteaux de l’Aubance, Coteaux du

Layon, Coteaux du Layon Villages, Coteaux de Saumur, Crémant de Loire, Quarts de

Chaume, Rosé d’Anjou, Rosé de Loire

VDQS: none

The most important appellations in Touraine

Touraine is also known as the “Jardin de la France,” or garden of France, and certainly

numbers among the most fertile stretches along the Loire. Here, too, is where several of the

best-known castles are located. In addition to Cabernet Franc and Chenin Blanc, Gamay and

Sauvignon are also important to some extent. Even though the entire area around Tours is

called Touraine, there is still an appellation of the same name. Vouvray, a region famous for

its white and sparkling wines, is also part of the Touraine wine region.

Chinon: The region of this appellation has a vineyard area of more than 2,300 ha (5,700

acres) on both sides of the banks of Vienne and extends to its confluence with the Loire. The

red wines (over 90% of production) and rosés are made almost exclusively of Cabernet Franc,

even though 10% Cabernet Sauvignon is permitted in a

blend, which is seldom the case. There are two types of red wine in Chinon: light wines from

the sandy alluvial plain and powerful red wines from the slopes and plateaus of chalky soils

mixed with loam. Chenin Blanc is the grape of choice for the few white wines produced in AOC

Chinon. They account for a mere three percent of total production. The broad confluence of

the Vienne with the Loire funnels the mild climate of the Atlantic into the far reaches of inland

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regions. Thanks to the favourable east-to-west exposure of the slopes, many vines lie on the

very sunny, southern side. In all, the microclimate provides Cabernet Franc with ideal growing

conditions.

Bourgueil: The region comprises 1,400 ha (3,500 acres) of vines on the right bank of the Loire,

which gently slopes towards the river. Cabernet Franc is basically the only varietal cultivated,

even though 10% Cabernet Sauvignon is permitted in a blend. As in Chinon, there are two

types of red wine: light, refreshing red wines from gravelly, sandy and alluvial soils (about 20%

of production) and more powerful reds from the slopes of chalky soils mixed with loam (ca.

80% of production). The vineyards of Bourgueil also have a broad exposure to the Loire and

profit from the perceptible maritime influence of the Atlantic. These are south-facing sites. To

the north, forests protect the terraces from cold northerly winds, and thus, as in Chinon,

growing conditions for Cabernet Franc are ideal.

There are also two types of red wine produced in the appellation Saint-Nicolas-de-Bourgueil.

In contrast to the Bourgueil appellation, 80% of the wines are produced from the alluvial and

terraced sites and 20% from the slopes.

Touraine: The region of this appellation (of the same name) takes in 5,500 ha (13,600 acres)

of vines from the borders of Anjou to the confluence of the Sologne with the Loire, and is

marked by the many tributaries of the Loire. The largest portion of the vineyards lies southeast

of Tours, between the Loire and the Cher rivers, both of which affect the microclimate. Soil

types vary considerably. The wide range of different soils and climatic conditions influence the

choice of grape. Red wines: Gamay (over 60%), Cabernet Franc, Côt (Malbec), Cabernet

Sauvignon, Pineau d’Aunis and Pinot Noir. The rosé wines of the appellation Touraine are

produced primarily from the indigenous varietal Pineau d’Aunis. Sauvignon Blanc is the

leading varietal in the realm of white wines (nearly 80%), supplemented by Chenin Blanc and

Chardonnay. The former is the main grape for sparkling wines of the AOC Touraine.

Vouvray: The appellation lies east of Tours and Greater Tours, with an area of 2,000 ha (5,000

acres) of vines on the right bank of the Loire. The vineyards lie on slopes that run through

valleys. The “Perruches” soils (loam topsoil on silicate bedrock) lend the wines mineral notes;

the “Aubuis” soils (loam and chalky soil over limestone), expressiveness. Autumn weather is

variable and not every autumn is sunny enough for the grapes to over-ripen and/or for noble

rot to set in. Depending on vintage conditions, the wine-grower can vinify his/her wines in

various styles, ranging from dry to off-dry to lusciously sweet and/or opt for sparkling wine

production.

Jasnières and Coteaux du Loir: The appellation Coteaux du Loir is the northernmost

appellation of the Loire. It surrounds the independent appellation Jasnières, an enclave in

which only white wines are produced. To the north, the region is protected from cold wind by

the sheltering forest of Bercé, and its vines profit from a strong southern exposure. Vineyards

lie on both sides of the Loir River, planted in loamy limestone soils with flintstone inclusions.

Red wines (Pineau d’Aunis) predominate in Coteaux du Loir (50%); rosés and whites account

for the balance. The ca. 65 ha (160 acres) of vineyards of the appellation Jasnières lie to the

north, and on the right bank, of the Loir River in the same types of soil as in Coteaux du Loir.

The exposed limestone base dates from the Turonian age (the second stage in the Late

Cretaceous Epoch) and is known as “tuff.” This little district (4 km/ 2.5 miles long and several

hundred metres/ yards wide) on ideal, south-facing slopes is the best parcel of the Coteaux du

13

Loir. It is planted exclusively with Chenin Blanc, which is usually vinified dry (even if the

berries are infested with botrytis or noble rot) to produce white wines of great ageing potential.

Sweet wines are only produced in very warm years.

Other AOC sites: Touraine Amboise, Touraine Azay-le-Rideau, Touraine Mesland, Touraine

Mousseux, Touraine-Noble-Joué, Valençay, Montlouis-sur-Loire, Montlouis-sur-Loire

Mousseux, Crémant de Loire, Coteaux du Vendomois, Cheverny, Cour-Cheverny, Rosé de

Loire

VDQS: none

More details about the appellations are available on the InterLoire website

(www.vinsdeloire.eu).

The most important appellations in Centre-Loire

Pinot Noir and Sauvignon Blanc are the primary grape varieties cultivated here. Sancerre and

Pouilly-Fumé are the best-known AOCs of the region. They do not belong to the InterLoire

Association. For additional information, please contact the Bureau Interprofessionnel des Vins

du Centre (BIVC). The Centre-Loire is also home to the sites Quincy, Menetou-Salon, Reuilly

and Coteaux de Giennois.

Other AOC sites: Orléans, Orléans-Clery, Saint-Pourçain

VDQS: Chateaumeillant, Côtes d’Auvergne, Côtes d’Auvergne Boudes, Côtes d’Auvergne

Chanturgue, Côtes d’Auvergne Chateaugay, Côtes d’Auvergne Corent, Côtes d’Auvergne

Madargues, Haut Poitou, Vin du Thouarsais

14

An overview of the grape varieties While the majority of the classic wines of France consist of cuvées, the wines of the Loire are

usually vinified as single varietal wines. This is literally the source of their “authenticity.” In a

direct comparison, the origin of the wines, the much-cited “terroir,” can be experienced and

tasted. A Chenin Blanc from Anjou is clearly different from a Chenin Blanc from Touraine –

and yet both are unmistakably from the Loire.

Wines from the region around Nantes are produced primarily from Melon de Bourgogne

(Muscadet) and Folle Blanche.

Chenin Blanc, Cabernet Franc, Cabernet Sauvignon and Gamay are found in Anjou,

Saumurois and Touraine.

Sauvignon Blanc and Pinot Noir are grown in Touraine and Centre-Loire, as well as Grolleau,

Pinot Meunier, Pineau d’Aunis, Romorantin and other varietals that have local significance.

Some of the grape varieties mentioned above originated in the Loire, while others have been

transplanted from the southwest of France to the Loire, where they take on other nuances and

a different character. The grape varieties cultivated in the Loire include:

White varietals: Chardonnay, Chenin Blanc, Folle Blanche, Malvoisie (Pinot Gris), Melon de

Bourgogne, Romorantin, Sauvignon Blanc

Red varietals: Cabernet Franc, Cabernet Sauvignon, Côt (or Malbec), Gamay, Grolleau (or

Groslot), Pineau d’Aunis, Pinot Meunier, Pinot Noir.

In the chapter “an extraordinary wealth of wines” there are brief profiles of the most important

varietals. More detailed descriptions as well as facts and figures can be found in the individual

chapters about the wines.

15

Vintages The following chart provides general assessments of the vintages of the last 20 years in the

Loire.

x = weak, xx = satisfactory, xxx = good, xxxx = very good, * = exceptional

Year Red wine White wine Sweet

1988 xx xxx xxxx

1989 * * *

1990 * * *

1991 xx xxx xx

1992 x xx xx

1993 xxx xx xxx

1994 x x x

1995 xx xxx xxxx

1996 xxxx xxx xxxx

1997 * * *

1998 xxx xx xxx

1999 xx xxx xxx

2000 xxxx xxx xx

2001 xxxx xxxx xxxx

2002 xxx xxxx *

2003 xxxx xxx xxxx

2004 xxx xxx xx

2005 * * *

2006 xxx xx xx

2007 xx xxxx xxx

2008 xxx xxx xxx

2009 * xxxx xxx

16

InterLoire

InterLoire, the umbrella association to promote Loire Valley wines, was founded by wine-

growers and members of the trade from the Anjou, Saumurois and Touraine regions to

promote and develop sales of their wines. The wine-growing region around Nantes (the so-

called Pays Nantais) has also been a member since the beginning of 2008. InterLoire

represents 46 designations of origin (AOs) that include 40 controlled designations of origin

(AOCs) in which red, white and rosé wine or sparkling wine are produced. Vins de Pays (PGI

– wines with protected geographical indication) and ordinary table wines from the Loire do not

number among the products promoted by InterLoire. The key goal: ongoing upward

revaluation of France’s third largest wine-growing region.

Long-term objectives include:

• Image improvement: foster an awareness of and appreciation for Loire wines with a

controlled designation of origin, in France and abroad; target groups: trade, press and

consumers.

• Quality improvement: encourage higher wine quality and support technical advances within

the region.

• Coordination: harmonise common professional practices (the interests of growers and the

trade) with the regulations of public administration (control authorities).

• Compile and publish economic and market analyses.

• Sphere of interest: wines with a controlled designation of origin from Nantes to Touraine. At

present (2010), wines of Centre-Loire (i.e. those from Sancerre/Pouilly-Fumé) are not

members of InterLoire.

Organisation

Since its founding, InterLoire and its internal committees have democratically represented the

interests of wine-growers and members of the trade on an equal basis.

General meeting: Growers and merchants appoint 30 representatives to attend/represent their

interests at the general meeting. They elect the president, executive board and committee

members. They deal with issues related to the budget, long-term strategies and programmes.

They meet twice annually.

President: He/she is elected for a three-year term and comes from the production or trade

sector on an alternating basis. Since January 2008, Patrice Laurendeau, a producer from

Anjou, has been the president of InterLoire.

Executive board: It consists of 18 members who represent the production and trade sectors on

an equal basis and come from the four member regions. The board is responsible for the

administration of the umbrella association InterLoire, executes the tasks assigned at the

general meeting, and decides on issues related to the budget and strategies, based on the

recommendations of the committees.

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Committees: There are four committees (domestic communication, export communication,

technology & quality, and markets & strategies) that confer on the tasks assigned at the

general meeting and advise the executive board accordingly.

Regional offices: Regional offices exist in Nantes, Tours and Angers. Each is directed by a

member of the umbrella association and is responsible for promotional events for its

respective regional production and appellations of origin.

18

An extraordinary wealth of wines The Loire has two priceless riches: its historical heritage and a broad range of wines that are

unique in manner. Wine in all its nuances can be found in the Loire, in all colours (white, rosé

and red), types (still and sparkling) and styles (dry, varying degrees of off-dry, mild, and

liqueur-like). The Loire offers a fascinating, and in all aspects a colourful spectrum of wine

types, terroirs and grape varieties. The more than 1,000 km (600 miles) of terroir along the

Loire comprise a large number of soil types and climatic conditions that are well-suited to

specific grape varieties and numerous winemaking styles. In a time marked by climate change

and a concomitant rise in temperature, this wine-growing region’s northerly location ensures

wines of great freshness, delicacy and low alcohol. On the one hand, wines are produced that

are uncomplicated and above all, offer drinking pleasure. On the other hand, the special

microclimate of certain regions and/or portions thereof enables the production of red wines

rich in character and ageing potential, as well as some of the finest and most interesting white

and sweet wines of France. The Loire has also made a name for itself with its Crémant de

Loire and other sparkling wines. The region is second only to Champagne in the volume of

high-quality sparkling wines it produces.

Despite their diversity, the wines of the Loire can be generally characterised as unusually fruit-

driven wines that are endowed with a wonderful freshness. The northerly climate ensures that

even fully ripened grapes retain a good acidity structure so that the wines are refreshing and

delicate. Particularly the Loire’s two leading varietals, Chenin Blanc and Cabernet Franc, bring

forth big wines.

White wines rich in nuances Apart from pockets of viticulture in England and more recently, parts of northern Europe, the

Loire is the most north-westerly wine-growing region of Europe. It straddles the 47th degree of

latitude. With ca. 20,000 ha (50,000 acres) planted with vines, it is the largest white wine

region of France. Growing global climate warming in recent years has contributed to an

unexpected renaissance of the wines of the Loire, precisely because of the region’s cooler,

more northerly location. Cool-climate wines are fresh, low-alcohol, filigree wines of finesse,

marked by mineral tones. These climatic conditions enable the production of elegant wines

with a light sweetness; complex, aromatic white wines of depth and longevity that are rich in

nuances; more concentrated sweet wines with ageing potential; and sparkling wines with an

almost explosive freshness and expression. A brief profile of the grape varieties from which

they are produced follows.

Chenin Blanc (Pineau de la Loire)

Chenin Blanc is one of the world’s greatest and most versatile grape varieties. Unfortunately,

its quality potential remains greatly underestimated. It originated in the Loire, where it was

earlier known as “Anjou plant.” Nowhere else does it better express the wealth of terroir than

here in the Loire, where wines of outstanding quality are produced in appellations such as

Anjou Blanc, Bonnezeaux, Coteaux du Layon, Coteaux du Layon Villages, Coteaux du Loir,

Jasnières, Montlouis sur Loire, Saumur

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Blanc, Savennières, Vouvray, as well as Crémant de Loire (from a single varietal or as a

cuvée). It is a vigorous vine that buds early and ripens late – ideal traits for the cooler Loire

region. At the same time, Chenin Blanc is susceptible to noble rot and thus able to bring forth

unique sweet wines. Dry or varying degrees of off-dry, refreshing white wines and complex,

powerful white wines with ageing potential can also be produced from Chenin Blanc, as can

elegant sparkling wines.

Melon de Bourgogne

Melon de Bourgogne is an old Burgundian white grape variety. It is moderately productive and

yields are good. More than 13,000 ha (32,000 acres) are planted in France, and some 14,000

ha (34,600 acres) worldwide. It yields pleasant wines that are low in acidity. The quartz and

granite soils southeast of Nantes endow Melon de Bourgogne with considerably more finesse

than its counterparts grown in sedimentary soils in other regions. In the Loire, it is cultivated

exclusively in Pays Nantais. The grape has greatly contributed to the demand for the white

wines of this appellation, which number among the most popular white wines of France.

Sauvignon Blanc

The origins of Sauvignon Blanc remain unclear, but its European home is the Loire region. As

a single varietal, the wines are fresh and have a distinctive, piquant aroma reminiscent of

currants and gooseberries. Often, they are said to have a “green” or “grassy” tone and

unmistakable mineral notes underpinned by a firm acidity. In the Loire, very typical Sauvignon

can be found in the appellations AOC Touraine, Sancerre, Pouilly Fumé, Menetou-Salon,

Quincy and Reuilly, where its specific character is shaped by the continental climate in a

northerly location. Chalky soils with a certain portion of flint predominate in Pouilly Fumé and

lend the wines a “smoky” note that gave rise to the synonym Blanc Fumé (literally, “smoked”

white). Like Chenin Blanc, the Sauvignon wines of the Loire serve as models worldwide for the

production of superior quality white wines.

Chardonnay

Chardonnay is a white grape variety with high quality potential. Its origins are in Burgundy. For

a long time, this continental grape variety was known as “Auvernat” in the Loire. When planted

in poor, gravelly, loamy and chalky soils, it is an ideal supplement to the other varietals planted

in the Loire. Chardonnay from the Loire is almost exclusively used to produce sparkling wines.

Folle Blanche

Originally from the southwest of France, this grape variety is used today for Gros Plant

production in Pays Nantais. Thanks to its resistance, it grows well in various types of climate

and soil.

Other white varietals of regional significance are Malvoisie (Pinot Gris) and Romorantin.

Rosé wines with charisma From the mouth of the river to the upper course of the Loire well within the east of France,

some 500,000 hl of rosé are produced – a volume equivalent to one fourth of the Loire’s entire

wine production. As such, the Loire offers the greatest diversity of in all of France, from dry to

sweet, which are made from extremely different grape varieties or produced as cuvées. Three

types of vinification are practised. Direct pressing (little or no skin contact) brings forth wines

20

with a light colour. “Saignée” involves “bleeding” the vats, i.e. removing some of the free-run

juice from the freshly crushed grapes after a brief maceration prior to fermentation. This

method is used to produce lighter, more delicate rosés. More powerful rosés are produced by

maceration, a technique in which the juice remains in contact with the solids, or pommace, for

several hours. Nowhere else in France are rosés also vinified in off-dry or sweet styles.

Loire rosés are produced from the following varieties: Grolleau (Groslot), Cabernet Franc,

Cabernet Sauvignon, Pineau d’Aunis, Gamay and Côt (Malbec). The most important AOC

sites in which rosé wines originate are listed below.

Rosé d’Anjou and Cabernet d’Anjou

Both rosés are vinified as off-dry wines that are generally fresh, fruity and light as well as

pleasant to drink. They are usually pressed directly or undergo several hours of skin contact to

gain colour. The varietals for these rosés are Grolleau, Cabernet Franc, Cabernet Sauvignon,

Pineau d’Aunis, Gamay and Côt. The typical residual sugar levels of rosé d’Anjou range from

a minimum of 7 g/l up to 20 g/l, while Cabernet d’Anjou is at least 10 g/l sweeter.

Cabernet de Saumur

This rosé is made from Cabernet Franc and Cabernet Sauvignon and vinified in a dry style. It

is a very fresh, light rosé.

Rosé de Loire

Anjou and Touraine are the appellations of origin for this rosé made primarily from the

following varieties: Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis, Grolleau and

Gamay.

Rosés are also produced in the AOCs Bourgueil, Chinon, Coteaux d’Ancenis, Coteaux du Loir,

Saint-Nicolas-de-Bourgueil, Touraine, Touraine Amboise, Touraine Azay-le-Rideau, Touraine-

Noble-Joué and Touraine Mesland.

Authentic, individualistic red wines The Loire has long been known for its white wines. Even today the white wines of the Loire are

what first come to mind for many consumers. In recent years, the Loire has increasingly

developed into a red wine region, and is planted with some 10,000 ha (ca. 25,000 acres) of

red grape varieties. The red wines of Saumur-Champigny and Bourgueil are two appellations

known to European consumers. Yet, many of the 68 appellations also produce red wines of

depth, potential and ageing ability as well as light, fruity red wines. Indeed, the red wines of

the Loire offer many a positive surprise and discovery. The great diversity of the region’s red

wines derives from the soils and climatic conditions. It might come as a surprise that

appellations known for fresh red wines that are delightful in their youth lie adjacent to

appellations that bring forth concentrated, powerful wines with ageing potential. Single varietal

wines underscore this tendency, whereby the wines do not merely reflect a particular style, but

rather their origin, authenticity and individuality. The primary red wine varietals in the Loire are

described below.

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Cabernet Franc

This grape variety was earlier known as “Breton” (i.e. Brittany), because it made its way to the

Loire from the region around Bordeaux via Breton riverboats travelling to Nantes. Others

assume that the varietal originated in the Spanish Basque country. Yet another theory is

based on the fact that François Rabelais (Renaissance writer, doctor and humanist born in

Chinon) referred to Cabernet Franc as “Breton.” In the 15th century, the varietal was

associated with the Le Breton family (property developer from Chambord and financial

secretary of the king), who planted it in Chinon. Furthermore, under Cardinal Richelieu, an

abbot named “Breton” planted various varietals in Chinon in the 17th century.

Compared with its better-known counterpart, Cabernet Sauvignon, Cabernet Franc is lower in

tannic acid and the wines are less astringent and thus, more accessible in their youth. This

fact notwithstanding, Cabernet Franc wines have excellent ageing potential. The cool climate

of the Loire is favourable for this late-ripening varietal and it is here, fostered by the maritime

climate, that it finds its clearest and most beautiful expression. It's not for nothing that

Cabernet Francs of the Loire serve as a model for Cabernet Franc wines worldwide. Wines of

the appellations Chinon, Bourgueil, Saint-Nicolas-de-Bourgueil, Saumur Rouge, Saumur Puy-

Notre-Dame, Saumur-Champigny, Anjou Rouge and Anjou-Villages are almost exclusively

100% single varietal Cabernet Franc wines, while in Touraine, it is blended with other

varietals, primarily Gamay and Côt. It is also used in the production of primarily single varietal

rosé wines, such as Cabernet d’Anjou and Cabernet de Saumur.

Gamay

Originally from the east of France, the Gamay Noir is particularly popular in Touraine, where it

is used for single varietal wines. In Centre-Loire, it accounts for half of the area under vines in

the appellations Coteaux Giennois and Châteaumeillant. It performs best in gravelly and

loamy soils and granite (rather than in chalky soils), where it yields surprisingly good and

authentic wines, particularly as a component in blends with Cabernet Franc or Côt (Malbec). In

the region around Blois in the AOC Touraine Mesland, the wines of good vintages have

ageing potential, while those of the AOC Touraine and Anjou Gamay are vinified as “primeur”

wines.

Cabernet Sauvignon

Cabernet Sauvignon thrives in barren soils that are easily permeated by air. It retains its

special character even far from its home in Bordeaux, although its traits vary through the

influence of soil and climate. The sedimentary soils of the AOC Anjou-Villages and Anjou-

Villages-Brissac lend the wines an interesting tannin structure. It contributes both structure

and colour in blends with Cabernet Franc. The varietal is easily recognised by its typical

aroma of blackcurrants and its very deep colour. Also, the wines always have a concentrated

fruity taste underpinned by tannins and acidity.

Grolleau (Groslot)

At this writing (2010), the majority of Grolleau plantings in France are in the Loire, with just

under 3,000 ha (7,000 acres) and steadily declining. Originally from Touraine, this varietal

yields light, easy-to-drink, fruity rosés. It is a prolific, resistant grape variety that accounts for

one sixth of the region’s total production. Used primarily for Rosé d’Anjou, it is also found in

dry rosés such as Touraine-Azay-le-Rideau and Rosé de Loire.

22

Côt (Malbec)

Malbec (called Côt in AOC Touraine) is an old French red grape variety. Nearly purplish-black

in colour, Malbec wines are prized for their fruity spiciness, often accompanied by typical notes

of plum and tobacco. Hints of blueberries, bay leaves, juniper berries, spices, cherries and

bitter chocolate are also possible. In the Loire, the grape is grown primarily in Touraine, in the

Cher River Valley, up to Montlouis sur Loire, where it gives Grolleau a run for its money. It is,

in fact, more sensitive than Grolleau, but yields higher-quality wines if its grower prunes

stringently and accepts the fact that yields are quite variable. In the vineyards of the AOC

Touraine, Côt produces single varietal wines or blends with Cabernet France and/or Gamay.

Pinot Noir

In the Loire, this Burgundian varietal is cultivated primarily in Centre-Loire. It ripens early and

thus, comes to terms with all types of climate conditions and best thrives in chalky subsoils. It

is planted inland, along the course of the Loire, in Sancerre, Memetou-Salon and Reuilly,

where it was formerly known as “Noirien.” In the AOC Coteaux Giennois and AOC

Châteaumeillant, it is often blended with other grape varieties. It is also found in eastern

portions of Touraine.

Pineau d’Aunis (Chenin Noir)

The name derives from the medieval monastery Prieuré d’Aunis in Dampierre-sur-Loire near

Saumur. Professionals are not completely in agreement as to whether it is an independent

grape variety or a mutation of Chenin Blanc.

Little by little, this grape variety has been replaced by Cabernet Franc. Even if annual

production is now very small, the spiciness of this varietal greatly contributes to the

authenticity of the wines of Coteaux du Loir. Thanks to its stimulating flavour and typical,

strong peppery aroma, it is one of the most interesting grape varieties. It is a permitted variety

in red and rosé wines from the appellations Anjou, Coteaux du Vendômois, Touraine, Rosé de

Loire, Coteaux du Loir, Crémant de Loire and Valençay.

Other red grape varieties:

Pinot Meunier also has local significance in the Loire.

Sweet wines of stature A whole series of sweet and dessert single varietal wines are produced in the Loire,

exclusively from the Chenin Blanc grape. The different soil types as well as varying ripening

conditions enable Chenin Blanc to completely develop its wealth of nuances and its distinctive

play of aromas. The microclimate along the Loire plays an important role in that it fosters the

onset of the fungus Botrytis cinerea (noble rot). In addition, “passerillage” is not uncommon in

the Loire, i.e. producing sweet wines from grapes that dry up, or raisin, on the vine due to

warm, dry winds. As a result, they are low in juice but highly concentrated and rich in sugar.

Grapes for “dry grape wines” are harvested late in several stages and selected by hand.

These dessert wines, comparable with the great Auslese-type wines of Germany, are very

aromatic and have an excellent play of sweetness and acidity that enhances their ageing

potential. Like Riesling, Chenin Blanc, with its typical fresh acidity, can age for up to a century.

The most important of these wines are listed below.

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Coteaux du Layon and Coteaux du Layon Villages (Ctx du Layon Beaulieu sur Layon,

Ctx du Layon Faye d’Anjou, Ctx du Layon Rablay sur Layon, Ctx du Layon Rochefort-

sur-Loire, Ctx du Layon Saint-Aubin-de-Luigné, Ctx du Layon Saint-Lambert du Lattay

and Ctx du Layon Chaume)

The appellation comprises some 1,700 ha (4,200 acres) in the département Maine-et-Loire

and stretches along the Layon River. The soils are terraced sand sediments on a base of the

Armorican Massif covered by shallow loam mixed with topsoil of “black Anjou” (dark slate and

primitive rock). The region is similar to others with well-circulated vineyards that enable grapes

to ripen early, ensure the harvest of overripe grapes, and provide conditions in which

Mediterranean vegetation can thrive.

Bonnezeaux and Quarts-de-Chaume

The two appellations each extend over a small part of a commune on the right bank of the

Layon River. With its 90 ha (ca. 200 acres), Bonnezeaux lies in the commune of Thouarcé;

Quarts-de-Chaume, in Rochefort-sur-Loire, with 45 ha (ca. 100 acres). Both are marked by a

special terroir.

Bonnezeaux: an enclave within the appellation Coteaux du Layon. The grapes grow on three

steep slopes north of Thouarcé, on the right bank of the Layon River, in a south-facing site.

Production is exclusively devoted to sweet white wines from Chenin Blanc grapes. In good

vintages, the grapes are attacked by Botrytis cinerea (noble rot) or dried up through

passerillage. They are harvested in several stages by hand, which enables a better selection

of overripe clusters. The soils cover the sandstone of St. Georges, which is interspersed with

quartz and jasper.

Quarts-de-Chaume: Traditionally the finest “quarter,” it lies on Precambrian sedimentary soils

in a form that one can only find on the opposite bank of the Layon, and on fine-grained

Carboniferous sandstone. The microclimate is unusual. The Layon makes a large loop here,

which brings with it morning fog that creates the prerequisites for desirable Botrytis cinerea

(noble rot).

Coteaux de l’Aubance, Anjou Coteaux de la Loire, and Coteaux de Saumur

Coteaux de l’Aubance is ca. 183 ha (450 acres) in size and was formed by erosions of the

Loire and its tributary, the Aubance. In the sedimentary soils and the thin topsoil, many small

vine-covered slopes of varying exposures were created. The appellation Anjou Coteaux de la

Loire is nearly 120 ha (300 acres) large. A portion of it lies on “black Anjou” (dark slate and

primitive rock); the majority, though, stretches across the south-easterly part of the Armorican

Massif that consists of sedimentary soils and rather shallow loam. The wine region Coteaux de

Saumur, on the other hand, is situated on chalk formations of the south-western edge of the

Paris Basin. The grapes grow in Tuffeau chalk soils. The region takes in a broad zone of

favourably exposed vineyards, although only a portion are recognised as belonging to the

AOC.

Fine bubbles – The sparkling wines of the Loire – A different kind of sparkle Sparkling wines have been produced in the Loire since 1811. At that time, Jean-Baptiste

Ackermann, a Champagne producer, recognised that conditions in the Saumur region were

optimal for the production of sparkling wine. In many sparkling wine regions, Champagne was

24

and is imitated. This was never the case in the Loire. Chenin Blanc and Cabernet Franc are

processed either as single varietals or they form the basis for a cuvée, which may also include

small percentages of grape varieties such as Chardonnay, Pinot Noir, Sauvignon Blanc and

others. To help avoid confusion, it’s best to explain the term “Crémant de Loire” right from the

start.

The term crémant can be used for all French sparkling wines that do not originate in

Champagne and are produced in the traditional method. In the Loire, “Crémant de Loire” is an

AOC whose production methods are very strictly regulated. Only the sparkling wines of this

appellation are permitted to bear the name “Crémant” in the Loire. The sparkling wines

traditionally produced by strict guidelines of all AOCs of the Loire, such as Crémant de Loire,

Saumur Brut, Vouvray, Montlouis sur Loire, Touraine and Anjou Mousseux, are referred to as

“fines bulles,” which literally means “fine bubbles.”

Just as in Champagne, the wines age on the yeast and are disgorged prior to labelling and

market release. As in Champagne and in other sparkling wine regions, there are also white

sparkling wines and rosés. Depending on the AOC, the minimum ageing period and other

requirements vary, but all are produced according to the strict rules of the méthode

traditionelle, or fermentation in the bottle, which originated in Champagne.

There are classic sparkling wine cuvées and sparkling wines made from one single grape

variety such as Chenin Blanc and Cabernet Franc. These are also surely the most authentic

sparkling wines that best characterise the region in which they originate and demonstrate that

great sparkling wines can also be produced elsewhere than in Champagne, if they perfectly

convey terroir and origin. Prior to the introduction of the AOC in the early 20th century, many

sparkling wines of the Loire were sold under the label of famous Champagne houses. The

sparkling wines of the Loire are produced in styles ranging from brut to semi-sweet, and all the

classic variations are found here, too. As such, the sparkling wines of the Loire are naturally

perfect partners throughout an entire meal.

Sparkling wine is produced in the following six appellations in the Loire, all of which are

located in the middle Loire Valley, in the large triangle formed by the Anjou, Saumur, and

Touraine regions: Crémant de Loire (103,000 hl/year), Saumur Brut (94,000 hl/year), Vouvray

(77,000 hl/year), Touraine Mousseux (27,000 hl/year, Montlouis sur Loire (10,000 hl/year), and

Anjou Mousseux (2,900 hl/year).

The sparkling wines of Vouvray and Montlouis sur Loire are produced exclusively from Chenin

Blanc; in the other four appellations, other grape varieties are permitted for cuvées. In addition

to the traditional varietals, Chardonnay and Pinot Noir also play a role here.

The stronghold of sparkling wine production is Saumurois (the region around Saumur), and

the appellation with the strictest production regulations in the Loire is the AOC Crémant de

Loire. Since they are representative of Loire sparkling wines in general, both are described

below.

Crémant de Loire

The tradition of sparkling wine production in the Loire was the cornerstone for the recognition

of the AOC Crémant de Loire. It was based on a very rigid set of standards of the French

viticultural institute INAO (National Institute of Appellations of Origin) that were designed to

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strictly regulate crémant production in France. Crémant de Loire is produced from 1,600 ha

(nearly 4,000 acres) of vines in the regions of Anjou, Saumur and Touraine. Average annual

production is about 100,000 hl. The primary grape varieties are Chenin Blanc, Chardonnay

and Cabernet Franc. Up to 30% of a cuvée may consist of Cabernet Sauvignon and Pineau

d’Aunis. The wines must remain in the riddling racks at least twelve months.

Saumur Brut (Saumur Mousseux)

The region in which Saumur Brut is produced corresponds with that of Appellation Saumur,

but extends a bit further west. Its area under vine is 1,400 ha (3,500 acres) in size and takes in

the former administrative district of Saumur. An average of some 90,000 hl of sparkling wine

are produced here annually, of which ten percent is rosé brut. Production conditions are

excellent. The base wine from the slopes is fresh in character and well-suited for forming

bubbles. The cellars are carved deep into the local tuffeau chalk. With their constant

temperature of 12°C (54°F), they provide ideal prerequisites for ageing, and at the foot of the

stone cellars, the Loire river provides the perfect trade route. The different types of soil and

various climatic conditions that developed as a result of the vines’ distance from the river led

to the cultivation of numerous grape varieties. Permitted varietals include Chenin Blanc (at

least 60%), Chardonnay, Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon, and Pineau

d’Aunis. Due to the AOC blending regulations, cuvées consist of a high percentage of

traditional grape varieties. The wines must remain in the riddling racks at least nine months.

26

The Loire: a UNESCO World Heritage site A unique liaison of culture, landscape, wine and pleasure The Loire Valley is the largest cultural asset of France to have been recognised by UNESCO.

The protected region is situated west of Paris and stretches 280 km (ca. 175 miles) from Sully-

sur-Loire in Loiret and Chalonnes-sur Loire in Anjou. In justifying its inclusion in the list of

World Heritage sites, UNESCO writes:

“The Loire Valley is an outstanding cultural landscape of great beauty, containing historic

towns and villages, great architectural monuments (the châteaux), and cultivated lands formed

by many centuries of interaction between their population and the physical environment,

primarily the river Loire itself.”

The Loire has many faces: whether impressive or modest, flowing forcefully or interrupted by

small islands and sandbanks, it is surrounded by large meadows and flanked by hills and

vineyards. Rare and unspoiled flora and fauna populate its riverbanks, which remain

unregulated to this day. For centuries, the Loire and man have formed a unified whole in a

riverine landscape in which both have cautiously learned to co-exist as neighbours. The Loire

is the longest untamed river of Europe.

Nearly 60 islands are located in the Loire. The best-known are: Ile de la Liberté, Belle-Ile, Iles

aux Oies, Ile le Batailleuse and Ile au Dame. Some are flooded occasionally; some are

permanently inhabited.

Tuffeau chalk shaped the face of the region and lent its cities and villages a special lustre.

This beautiful white stone was also used to build the gleaming façades of the countless

châteaux open to the public.

In the “age of kings” and the Renaissance, the higher nobility of France chose to reside in the

Loire region. The fairytale castles along the Loire are the splendid legacy of that time. There

are also numerous cathedrals, monasteries and other buildings of particular art historical

significance.

The influence of the ocean becomes perceptible starting at Nantes, some 50 km (30 miles)

east of the mouth of the river. Fishermens’ huts, fields of reeds, old harbours as well as the

tides stamp this westernmost portion of the river. The bridge in Saint-Nazaire, one of the

longest in Europe, affords a wonderful view of the Loire.

“Loire de vivre” – the right wine for every occasion Neither dominant nor plump, the uniquely filigree wines of the Loire are beautifully in tune with

the French philosophy of “savoir-vivre,” which roughly means living the good life with pleasure.

Thanks to their great diversity, it’s not surprising that the wines are perfect for many different

occasions and go well with all kinds of food. What is surprising, perhaps, is that they are

currently in vogue precisely because of this versatility. The Loire is an opportunity for the

open-minded to make some genuine discoveries that offer considerable pleasure at a very

good price. Even wine connoisseurs should find this aspect of the Loire fascinating.

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Sauvignon Blanc and Chenin Blanc are light white wines that are rich in nuances and reflect

their terroir of origin to perfection. They are much in demand at the moment, not least due to

their wealth of aromas and expressiveness. For quite some time, some of the Loire’s

Sauvignon Blanc and Chenin Blanc wines have served as a varietal benchmark worldwide. It

pays to become acquainted with the “originals”, whether it’s a new experience or simply a

rediscovery.

The Loire produces a large number of dry rosés. Some are light and refreshing; others, more

powerful, full-bodied and well-suited to accompany grilled white meats, seafood and light,

summery cuisine. In addition, some people are captivated by the Loire rosés that are fruitier

and slightly sweeter in style. Even die-hard dry wine drinkers shouldn’t forego the delightful

combination of a light, fruity Anjou rosé with Asian or spicy, piquant cuisine. They’re equally

delicious with French classics, such as pâté de campagne (country-style pâté) or andouillettes

(small, spicy tripe sausages).

Wine producers around the world had great respect for and produced astonishing wines from

Pinot Noir long before the debut of the Hollywood film “Sideways.” However, the film did

contribute to a trend: a basic change in style from the blockbusters of the 80s and 90s to light,

filigree wines with a fine sinewy touch. The latter have increasingly gained market share.

Fresh red wines of the Loire with a low alcohol content offer a perfect alternative for those who

enjoy barbecuing in summer and don’t always want to serve a white wine. A well-chilled young

wine from Saumur and its neighbouring regions is a surprising and versatile pleasure. So, too,

are lightly chilled Gamays from the upper reaches of the Loire. They’re perfect partners with

flavourful barbecue dishes or other spicy foods.

Another current trend is the renaissance of regional identity and indigenous grape varieties.

Most wine enthusiasts have lost interest in Chardonnay or Merlot. They would rather discover

regional wines, and thereby become better acquainted with the landscape, people and cuisine

of a region. Grape varieties such as Chenin Blanc and Cabernet Franc are not only at home in

the Loire, but this is also where they best exemplify why they’ve developed an international

following. With its fascinating complexity, extreme longevity, great ageing potential and

wonderfully unique character – whether dry or lusciously sweet – Chenin Blanc from the Loire

numbers among one of the great original grape varieties of the white wine world. Nowhere

else does it reach such incomparable heights. On the other hand, the Loire’s Cabernet Francs

are impressive for their earthy freshness, herbal-spicy mineral tones, and an aroma

reminiscent of dark berries. They have legendary ageing potential, a delightful freshness, and

impressive flair.

Single varietal wines are easy to understand and offer uncomplicated drinking pleasure. At the

same time, they pique our perception of origin and terroir since they greatly reflect the mineral

notes and characteristics of soil and climate. A Cabernet Franc from the Loire tastes

completely different from a Cabernet Franc from Chile. Particularly in the cool climate of the

Loire, which is nevertheless sufficiently mild to harvest completely ripe grapes, there are

exemplary representatives of grape varieties that combine freshness, fruit, power, expression

and elegance.

With regard to freshness and minerality, wines of the Loire are not unlike their German

counterparts, which have also enjoyed a renaissance in recent years and continue to do so.

Nevertheless, the wines of the Loire are all unmistakably unique and clearly reflect their place

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of birth: the Loire, a river...a region...a terroir. The grape varieties of the Loire set the region

apart from its European neighbours. A delicate fruitiness, a wealth of aromas, and skilled

winemaking in combination with modern knowledge enable the Loire to produce remarkable

wines that are perfect for ordinary pleasure, but are never ordinary wines. Cheers to “Loire de

vivre”!

Comments from the trade Tim Atkin, Observer, 21 June 2009

“No area can match its range of dry, sweet and sparkling wines, made using grapes

such as Melon de Bourgogne, Cabernet Franc, Sauvignon Gris, Gamay, Chardonnay,

Pineau d'Aunis, Pinot Noir, Sauvignon Blanc and, best of all, Chenin Blanc. You could

construct a five-course meal from aperitif to dessert, and choose a world-class Loire

Valley wine for every one of them.”

Christine Austin, Yorkshire Post, 8 August 2009

“The region produces a real mix of grape varieties and styles from light, crisp

Muscadets to raspberry-rich Chinons and sweet luscious Bonnezeaux.”

From castle to castle: 1,000 kilometres (600 miles) of culture, wine and pleasure The Loire Valley is remarkable for the quality of the architectural heritage in its historical cities,

such as Blois, Chinon, Orléans, Saumur and Tours, but particularly because of its world-

renowned castles. One after the other, they’re lined up along the Loire like pearls on a string.

The majority of castles have been restored and are open to the public. They attract thousands

of visitors from around the world each year. Whether they were former royal residences or

châteaux that were built earlier, each has its individual charm and a very unique history. Their

numbers are so great that it’s virtually impossible to visit all of them, even though it would be

worthwhile to do so.

With its luxurious furnishings and manicured gardens, Amboise surely numbers among the

most renowned of the royal castles, even if only parts of the once extensive grounds exist

today. It was one of the first castles to incorporate stylistic elements of the Renaissance.

Leonardo da Vinci spent his final years here in the Clos Lucé manor just a few metres away.

Residence of French kings from 1498 to 1589, the royal castle at Blois consists of four

different buildings from various epochs that form an irregular square. It houses the oldest

secular Gothic hall in France and the former apartments of the French queen, which contain a

Renaissance cabinet that is the last remaining example of its type in France.

Chambord, the largest and most magnificent castle of the Loire, is only about 15 km (9 miles)

from Blois. The huge Renaissance castle, with its six massive towers, 440 rooms, 365

fireplaces and 84 stairways, could accommodate up to 10,000 guests during grand hunts on

the property’s more than 5,000 ha (12,350 acres) of hunting grounds. Leonardo da Vinci

designed the impressive double spiral staircase that dominates the centre of the square-

shaped building. People ascending or descending the staircase can see one another without

actually meeting. Chambord was declared a UNESCO World Heritage site in 1981.

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One of the most popular private castles of France is probably Chenonceau. Its southern

gallery spans the entire width of the Cher River, giving the impression that it is floating on

water. It has been nicknamed the “castle of women”, since it was almost always women, such

as Diane de Poitiers and Catherine de Médicis, who determined its fate.

Fans of the “Adventures of Tintin” series of comic strips created by the Belgian artist Hergé will

love the castle of Cheverny. It served as the model for Marlinspike Hall, which later became

the home of Captain Haddock. Cheverny is still inhabited and is an important hunting centre.

The interior décor boasts one the most outstanding collections from the time around 1640 and

is among the most beautiful of all the renowned Loire castles. An additional attraction is the

nearly one hundred hunting dogs kept by the castle’s owner. Visitors can watch spectacular

feeding sessions daily, except during hunting season.

The last of the great castles to be built in Renaissance style in the Loire Valley is Villandry, 15

km (9 miles) west of the city of Tours. It’s famous for its multilevel themed gardens that consist

of a water garden, ornamental flower beds framed by box hedges, and a colourful

checkerboard of vegetable gardens planted in geometrical patterns and interspersed with tree

roses said to be symbolic of the monks who once tended such “flowering” kitchen gardens for

both food and altar flowers. Fountains and arbores add a decorative touch. Because the

gardens are constantly being replanted, there’s always something new to see between April

and November, when the gardens reveal their stunning beauty.

Route du Vin – The Loire wine road A touristic wine road runs through the entire Loire wine region for some 800 km (500 miles).

Far from busy roads, it winds through vineyards and past cellars to enable one to discover the

picturesque landscape and important sights in a completely relaxed manner. Bon vivants, in

particular, will get their money’s worth and can sample a multitude of regional products.

Wine-growers of the regions organise wine tastings, numerous festivals, and concerts

throughout the year. They take pleasure in explaining their work to visitors, and cellar visits

always turn into sociable occasions.

Some 100 regional wine-growers present their wines at “Vitiloire”, a two-day outdoor wine

festival in Tours every May. Another good tip is “Vignes, Vins et Randos” (or, “vines, wines

and hikes”) which always takes place the first weekend in September. Ten to twelve different

hiking routes are set up through the vineyards and hikers can sample wine and culinary

specialties en route. Many different cultural events round out the colourful event for young and

old.

The Maison des Sancerre, some 45 km (30 miles) from Bourges, offers visitors a chance to

learn about the history of the house, work in the vineyards, and wine production. It also

provides information about the village and its wine producers, as well as tips on cellar visits.

There is a wonderful panoramic view of the vineyards from the terrace of the house.

Wine information centres are located in the “Maisons des Vins” in Saumur, Angers, Nantes

and Tours (as of mid-2010). They offer every visitor an optimal introduction to the Loire’s world

of wine. Expert sommeliers take every visitor on a “tour of discovery” through the vineyards.

30

They share information about the appellations and terroirs, travel routes, cellar visits, and the

best food-and-wine combinations. Visitors are also welcome to sample and purchase a

representative selection of a region’s wines. In the communal wine cellars of Panzoult (AOC Chinon), which are literally in a cave, various

Chinon wines and culinary specialties can be sampled. Regional handicrafts are also for sale.

From mid-July to mid-August, it’s “open house” in the Touraine appellation. On 25 evenings,

growers invite visitors into the vineyards and offer cellar tours.

The wine guilds or societies, which are organised according to a strict hierarchy, also serve as

“wine ambassadors”, with a focus on promoting the different Loire appellations. The guilds are

part of the regions’ traditions and they add flair to wine events. By the way, every guild has its

own splendid robes.

An unusual way to stay overnight along the wine road is to book a room in one of the many

manors, castles, former stagecoach inns or stately villas. The cooking classes offered at some

of the castle hotels enable one to learn the secrets of the region’s cuisine. Some estates offer

bed and breakfast on the estate grounds – an interesting option, particularly for wine

enthusiasts.

Canoe and kayak tours offer the best possibility of discovering local nature, as do traditional

river cruises. Cyclists have more than 150 km (95 miles) of signposted cycle paths at their

disposal.

A special brochure published by the wine trade association InterLoire and the website

www.vinsdeloire.eu contain all the information necessary to plan visits at more than 300

estates that have signed the Loire Tourism Charta (opening hours, languages spoken, terms,

etc.). A separate brochure describes the individual routes within appellations and provides a

general overview of the wine-growing region. Free maps are available from InterLoire.

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Facts and figures

The Loire in facts and figures

The wine region

Largest producer of white wine in France

Largest AOC region for sparkling wine after Champagne

Second largest producer of rosé wine in France

Third largest French wine-growing region in terms of production ( four million hectolitres, of which three million hectolitres are VQPRD [quality wines produced in specified regions])

Fourth largest French wine-growing region in terms of size (70,000 hectares [173,000 acres], of which 52,000 ha [129,999 acres] are VQPRD, in 13 départements)

68 appellations, of which 53 are Appellations d’Origine Contrôlée (AOC) and an additional 15, which are “Appellations d´Origine Vin Délimité de Qualité Supérieure” (AOVDQS)

400 million bottles annually

Wine-producing enterprises

7,000 estates

100 commercial wineries (70 percent of total sales are achieved by 15 wineries)

24 cooperative wineries

33,000 primary jobs

Sales and distribution

Sales worth 1.2 billion Euro, of which 220 million are from the export business

60 percent of production volume is purchased by commercial wine houses (so-called “négociants”)

One third of production is sold by cooperative wineries

Distribution in France in order of importance:

o Hospitality industry, including restaurateurs and caterers

o Private consumers

o Retail trade: 100 million bottles sold, i.e. every fourth bottle is sold by the retail trade

Export: 70 million bottles exported, i.e. one fifth of production, of which 22% goes to Great Britain and 20% to Belgium

32

Vineyard area by AOC

Appellations Cultivated area (hectares)

Anjou

Rouge

Blanc

1360 816

Anjou

Mousseux

72

Anjou Coteaux de la Loire

Liquoreux

34

Anjou Gamay

Rouge

172

Anjou-Villages

Rouge

168

Anjou-Villages Brissac

Rouge

95

Bonnezeaux

Liquoreux

91

Bourgueil

Rouge et Rosé

1410

Cabernet d’Anjou

Rosé

4408

Cabernet de Saumur

Rosé

74

Chinon

Rouge et Rosé

Blanc

2361 in total

Coteaux d’Ancenis

Rouge et Rosé

Blanc

182 in total

Coteaux de l’Aubance

Liquoreux

183

Coteaux de Saumur

Liquoreux

13

Coteaux du Layon & Coteaux

du Layon Villages

Liquoreux

1648 & 62

Coteaux du Loir

Rouge

Blanc

Rosé

83 in total

Crémant de Loire

Fines Bulles

1246

Fiefs Vendéens

Rouge Rosé

Blanc

462 in total

Gros Plant du Pays Nantais

Blanc

1390

Jasnières

Blanc

Liquoreux

64 in total

33

Montlouis-sur-Loire

Blanc

Liquoreux

Fines Bulles

370 in total

Muscadet

Blanc

3100

Muscadet Sèvre et Maine

Blanc

8400

Muscadet Coteaux de la

Loire

Blanc

160

Muscadet Côtes de Grandlieu

Blanc

260

Quarts de Chaume

Liquoreux

45

Rosé d’Anjou

Rosé

2400

Rosé de Loire

Rosé

1000

Saumur

Rouge

Blanc

850 450

Saumur Brut

Fines Bulles

1400

Saumur Champigny

Rouge

1500

Saumur Puy-Notre-Dame

Savennières

Blanc

145

St. Nicolas-de-Bourgueil

Rouge et Rosé

1050

Touraine

Rouge

Blanc

Rosé

Fines Bulles

5500 in total

Touraine Amboise

Rouge et Rosé

Blanc

220 in total

Touraine-Azay-le-Rideau

Rosé

Blanc

60 in total

Touraine Mesland

Rouge et Rosé

Blanc

105

Touraine Noble-Joué

Rosé

28

Vouvray

Blanc

Liquoreux

Fines Bulles

2000 in total

34

Varietal overview in percentages

(Source : RA 2000)

White wines Red wines

Melon de Bourgogne 24 %

Chenin Blanc 16 %

Sauvignon Blanc 6 %

Folle Blanche 4 %

Chardonnay 3 %

Varietal overview by size

(Sources : Douanes, RA 2000 (Pays de la Loire, Indre et Loire, Loir-et-Cher)

White wines Red wines

Melon de Bourgogne 13,237

Chenin Blanc 8892

Sauvignon Blanc 3293

Folle Blanche 2310

Chardonnay 1828

Autres 606

TOTAL 30,166

Total production

(Sources : France AgriMer, InterLoire, BIVC, Douane française, IRIFRANCE, TNSWorldpanel)

10 year average

Category of wine Area (hectares) Production

(hectolitres)

VQPRD (surtout AOC) 52,000 2,900,000

Vins de pays 8500 900,000

Vins de table 7500

TOTAL 68,000 3,800,000

Cabernet Franc 25 %

Gamay 9 %

Grolleau 5 %

Cabernet Sauvignon 2 %

Autres 6 %

Cabernet Franc 13,793

Gamay 5065

Grolleau 2855

Cabernet Sauvignon 1293

Autres 2595

TOTAL 25,601

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Current export figures for the different AOCs and types of wine are available from Hilkka Chartier at

InterLoire or Chris Skyrme from Sopexa (UK).

2009 Export Figures - In average

(Source: InterLoire)

Great Britain 22%

Belgium 21%

Netherlands 12%

USA 11%

Germany 13%

Canada 5%

Japon 3%

Other countries 12%

36

Contact Details

For further information, please feel free to contact:

Interprofession

des Vins de Loire

(InterLoire)

12 rue Etienne

Pallu

BP 61921

37019 TOURS

Cedex 1

France

www.vinsdeloire.fr

www.vinsdeloire.eu

Patrice Laurendeau

CEO

Tel: + 33 (0)2 47 60 55 00

Fax: + 33 (0)2 47 60 55 09

info@vinsdeloire.fr

Hilkka Chartier

Export Manager, Contact for the UK:

Tel: + 33 (0)2 47 60 55 05

Fax: + 33 (0)2 47 60 55 09

h.chartier@vinsdeloire.fr

UK press contact:

Sopexa (UK)

Buchanan House,

24/30 Holborn

London EC1N 2HS

www.sopexa.co.uk

www.sopexa.com

Chris Skyrme

PR Director

Tel: 020 7312 3644

Fax: 020 7312 3600

chris.skyrme@sopexa.com

Laura Rylance

Senior PR Manager

Tel: 020 7312 3619

Fax: 020 7312 3600

laura.rylance@sopexa.com

Updated in April 2010