Touraine > Coteaux du Loir

Coteaux du Loir

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AOP/AOC by decree dated 12th May 1948, amended 7th October 2011

 

Vineyards

Location: The Coteaux du Loir appellation covers 16 communes in the Sarthe département and 6 in Indre-et-Loire.

Vineyard area: 70 ha.

History: The vineyards here were developed by Cistercian monks in the Middle Ages, celebrated by Henri IV and mapped in great detail under Louis XV. Since the 1970s, wines from this area have experienced something of a revival, both in quality and consumer recognition.

Soils: Turonian chalk (tuffeau), broken down into siliceous clay on the steep slopes.

Climate: This is one of the Loire Valley’s northernmost appellations. The vineyards are protected by the Bercé forest to the north, while the adjacent valleys and hillsides face south, enjoying the temperate Touraine climate broken down into a number of microclimates.

 

Wines

Average annual production over the last 5 years: 2,100 hl.

White: 800 hl,

Red: 900 hl,

Rosé: 400 hl.

Base yield: 55 hl/ha.

Varietals: Whites: Chenin Blanc.

Reds: Pineau d’Aunis, Cabernet, Côt, Gamay.

Rosés: Pineau d’Aunis, Côt, Gamay, Grolleau

Pineau d’Aunis makes up at least 65% of the blend in reds and rosés; other varietals are authorised to a maximum of 30%. Pineau d’Aunis is a relatively unusual varietal, planted primarily in the Loir Valley between Vendôme and Angers. It grows vigorously and production needs to be limited to give high quality red and rosé wines.

Growing practices:

Planting density: approx. 5,000 vines per hectare.

 

Tasting Notes

Whites

Appearance: Bright golden yellow.

Nose and palate: Coteaux du Loir whites are fresh, fruity and well-rounded, with aromas of peach or tropical fruit.

In some terroirs they can develop an intense minerality.

Serve at 12°C.

Food/wine pairings: sea and river fish, poultry and goats’ cheese.

Aging potential: Will age well, but these deliciously fruity wines can also be drunk young. In good vintages, Coteaux du Loir sweet wines are very similar in character to their counterparts from the banks of the Loire.

 

Reds and rosés

Appearance: Reds are bright and clear, rosés are a bright salmon pink.

Nose and palate: Highly aromatic with scents of red berry fruit. Very fresh on the palate, with a subtle finish of kirsch and spices.

Pineau d’Aunis adds an unusual note: as the wines age, its aromas of strawberries, raspberries and peonies becomes even more marked.

Serve at: Rosés: 12°C. Reds: 14°C.

Food/wine pairings: Home-style foods such as charcuterie, andouillette sausage or rillettes lamb terrine with herbs, pigeon, guinea-fowl cheese or a red fruit salad.

Aging potential: Rosés will continue to improve for 2 years.

Reds can be cellared for many years, some as long as 10.

 

 
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