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Chinon

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The historic town of Chinon is home to one of the Loire Valley’s most celebrated Cabernet Franc wines. 

 

Vineyard

Location: 19 communes located on both sides of the Vienne River just south of the Loire.

Surface Area:

  • 2,300 hectares / 5,683 acres

Soil: Chinon has three main soil types: alluvial silt terraces made up of gravel and sand along the banks of the Vienne; Turonian chalk outcrops also along the river; and flinty Senonian clay and sand outcrops. The sand and gravel soils on the river’s flood plains produce light, elegant wines for early drinking. The clay and tuffeau limestone soil of the hillsides produces fuller-bodied wines meant for long aging.

Climate: A maritime/oceanic climate. Vineyards planted on slopes running east-west benefit from ample sunshine. 

 

Wine

Annual Production:

  • Approximately 110,000 hl / 2,905,893 gallons, including 5% rosé and white wines.

Grape Varieties

  • Red: Almost exclusively Cabernet Franc; up to 10% Cabernet Sauvignon permitted in blend
  • White: Chenin Blanc

Growing/Production Practices: Density 5,000 vines/hectare. Pruning, strictly regulated, is generally single Guyot for Cabernet Franc. Very few new oak barrels are used, emphasizing the fresh character of the grapes.

 

Tasting Notes

White

  • Appearance: Pale yellow 
  • Nose: Pear and quince coupled with light honey notes
  • Flavors: Medium to full-bodied with pronounced fruitiness 

Red

  • Appearance: Garnet or ruby red 
  • Nose: Dark berry and fruit notes with mild spice and herbal qualities
  • Flavors: Light to medium bodied with red and black berry flavors, moderate acidity and tannins. 

Rosé

  • Appearance: Deep pink
  • Nose: Bright cherry with herbaceous notes
  • Flavors: Fresh and fruity with lively acidity. 

 

Food Pairings

  • Red Chinon is enormously flexible and pairs well with white meats, braised beef and mushroom-based dishes
  • Rosé and White Chinon are excellent companions for charcuterie, grilled fish and quiche.

 

 

 
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