Anjou > Quarts de Chaume
Quarts de Chaume
Appellations Bonnezeaux, Quarts de Chaume
The sweet wines of Bonnezeaux and Quarts de Chaume have nearly infinite aging potential. Made with the Loire’s hallmark Chenin Blanc grape, they offer complex, nuanced flavors that can pair with both rich savory dishes and desserts.
Location: This appellation is located on a small parcel of land in a single commune on the right bank of the Layon: Thouarcé for Bonnezeaux and Rochefort-sur-Loire for Quarts de Chaume. Both appellations are within the Anjou district.
- Bonnezeaux: Approximately 90 hectares / 222 acres
- Quarts de Chaume: Approximately 45 hectares / 111 acres
Soil: Bonnezeaux has St. Georges sandstone schist with quartz and phthnite lodes. The combination of steep, south facing slopes, with exceptional thermal action, and shallow soil enables extremely ripe harvests. Quarts de Chaume vineyards are planted on Brioverian schist slopes and carboniferous sandstone.
Climate: The large bend in the Layon River causes morning mists that encourage the development of noble rot.
- Bonnezeaux: Approximately 2,000 hl / 52,834 gallons
- Quarts de Chaume: 1,200 hl / 31,701 gallons
- 25 hl/ha whites
- Chenin Blanc (aka Pineau de la Loire)
Growing/Production Practices: Density 4,500-5,000 vines/hectare and Double 2×3 eye Guyot pruning or 3×2 eye gobelet pruning.
Technical Constraints: Manual harvests are carried out in multiple passes to selectively pick grapes that are overripe and present high sugar concentration levels, whether or not due to noble rot. Individual inspection of the production and growing conditions for each plot of land is required.
- Appearance: Deep golden yellow with green reflections, developing into old gold with auburn reflections with age
- Nose: Intense floral and stone fruit aromas in youth; dried or candied fruit and spice notes, as well as honey, nuts and distinct minerality develop with maturity
- Flavors: Opulent, complex and full-bodied; the wine’s sweetness is balanced with acidity and rich fruit flavors
- Seared foie gras with poached apples
- Pear and Roquefort cheese tart
- Apricot souffle with crème Anglaise