Touraine > Touraine Chenonceaux

Touraine Chenonceaux

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See details for AOP Touraine

 

Vineyards

Location: The Touraine Chenonceaux appellation vineyards grow on slopes on either side of the river Cher. Once the grapes are harvested, the wines are vinified and aged within the designated appellation area which comprises 8 communes in the Indre-et- Loire département and 19 in Loir-et-Cher.

Vineyard area: 100 ha.

History: The Touraine Chenonceaux appellation is inextricably linked with the Château of the same name. Chenonceau is famous throughout the world, its unique architecture blending seamlessly with nature – at one with  the  water, air and green spaces surrounding  it. The aim here is to offer impeccable quality, from a magical  combination of world- famous château and outstanding vineyards. Touraine-Chenonceau wines give a true flavor of the area, delivered with skill and passion. A perfect wine tourism destination.

Soils: The vines are planted on slopes with good natural drainage and a clear, open landscape. Soils are mainly  limestone, siliceous clay and perruches, – the flint-based stony soils commonly found in the Loire terroirs.

 

Wines

Average annual production over the last 5 years: 4,000 hl.

Whites: 2,800 hl,

Reds: 1,200 hl.

Base yield: 60 hl/ha for whites and 55 hl/ha for reds.

Varietals: Whites: Sauvignon Blanc. Reds: Cabernet Franc (35% – 50%) and Côt ( 50% – 85%).

Growing practices: Minimum planting density: 5,500 vines per hectare.

Pruning: single guyot to 9 buds, or short pruning.

 

Tasting Notes

Reds: Reds are very distinctive and full of personality, the molten tannins. Cooked black fruit, liquorice and menthol add elegance and freshness.

Whites: Whites are intensely aromatic, showing scents of white flowers, ripe fruit, citrus and tropical fruits such as pineapple and mango. Full-bodied, rounded and powerful on the palate, with good length.

Serve whites at 10 12°C, reds at 14 15°.

 

Food/wine pairings

Serve whites with firm-fleshed fish or Loire river fish, white meat and local goat’s cheese; or try a more adventurous pairing: sushi, tagine or Indian cuisine perhaps.

Reds pair well with red meat, including more delicate meats such as veal; game; or try a ‘surf and turf’ pairing with monkfish and smoked bacon.

 

Aging potential

Reds: 3-10 years

Whites: Best enjoyed young

 

 
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