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Saumur

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Saumur is the heart of the Loire wine business; most leading regional merchants have their offices in the area. Rich in the region’s famed tuffeau, this calcareous rock was quarried centuries ago, leaving perfect cellars for aging Saumur wines. 

 

Vineyard

Location: This appellation encompasses twenty communes in Maine-et-Loire (28 for white Saumur), nine in Vienne, and two in Deux-Sèvre.

Surface Area:
  • Red: 1,000 hectares / 2,471 acres
  • White: 850 hectares / 2,100 acres

Soil: Vineyards are scattered over limestone slopes on Senonian and Eocene outcrops. 

Climate: Generally a temperate maritime climate. The Saumur hills buffer the west winds, giving the plots furthers from the Loire a continental influence.

 

Wine

Annual Production: 
  • Red: 45,000 hl / 1,188,774 gallons
  • White: 21,000 hl / 554,761 gallons
Yield: 
  • 60 hl/ha 
Grape Varieties: 
  • Red: Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis
  • White: Chenin Blanc (minimum 80%), Sauvignon Blanc, Chardonnay 
Growing/Production Practices: Density 4,000-4,500 vines/hectare with single Guyot pruning. 
 

Tasting Notes

White
  • Appearance: Bright yellow to deeper gold 
  • Nose: Pronounced minerality blended with white flowers and fruit
  • Flavors: Medium-bodied and well-balanced, with fresh fruit flavors. 
Red
  • Appearance: Ruby red 
  • Nose: Red berries, violet and iris
  • Flavors: Light to medium bodied with fine tannins and supple fruit flavors. 
 

Food Pairings

  • Try red Saumur with soft cheeses, stir fried chicken recipes, red lentil soup
  • White Saumur pairs well with cheeses include Comté, Cantal and Beaufort, as well as fish chowder, and soufflés
 
 
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