Haut-Poitou

AOP/AOC by decree dated 22nd September 2011

 

Vineyards

Location: The vineyards extend over 30 communes in the Vienne department and a single one in Deux-Sèvres, growing on an undulating plateau between 80 and 120 metres above sea level with scattered hillocks reaching up to around 150 metres.

Vineyard area: 90 ha in production.

History: Vine-growing was first introduced into Haut-Poitou in Gallo-Roman times. Over the centuries, the vineyards grew in size and then shrank back gain at mercy of one war and invasion after another. Eventually, Guillaume X, Duke of Guyenne and Count of Poitiers, took on the task of developing the vineyards; when Eleanor of Aquitaine married Henry Plantagenet (Henry II of England, England quickly became their principal market.

Soils: The appellation soils are mainly calcareous clay. A geological fault line runs through the vineyard area: slopes to the north and east are made up of cretaceous clay-rich soils over tuffeau chalk or reddish ‘terres d’Aubes’  dating from the Turonian, while to the south and west we find a Jurassic plateau over pebbly, calcareous terres  de groie of varying depth, with characteristic red clays and generally fossiliferous calcareous stones.

Climate: The climate here is subject to oceanic influences which regulate temperatures, but also has a continental quality giving lower rainfall. Average annual rainfall is 630 mm, while sunshine hours are high, at 1,900 hours per year.

 

 

Wines

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

Whites: 3,400 hl,

Reds: 1,200 hl.

Rosés: 400 hl.

Base yield: 67 hl/ha for whites, 58 hl/ha for reds and 60 hl/ha for rosés.

Varietals:

Reds: The main varietals are Cabernet Franc (minimum 60%), Gamay (minimum 60%), Merlot and Pinot Noir.

Whites: Sauvignon Blanc (minimum 60%) and Gris (Fié Gris).

Rosés: Cabernet Franc, Pinot Noir and Gamay.

Growing practices: Minimum planting density: 4,200 vines per hectare.

Pruning: Single or double guyot guyot, or short

pruning.  Bud count varies according to varietal.

 

 

Tasting Notes

Whites

Are fresh and crisp, often showing floral, fruity aromas – a mix of white and yellow flowers and citrus fruit. Serve chilled at 8 -12°C.

Food/wine pairings: Serve as an aperitif alongside a dish of prawns; also a perfect match for fish and seafood.

Aging potential: 2 to 3 years.

 

Reds

Elegant, their colour veering towards ruby red. Full of red  berries, cherries and spice with an edge of freshness. Serve at 13°- 14°C.

Food/wine pairings: Matelotte of eel, goat cooked with green garlic, cheese.

Aging potential: 4 – 5 years.

 

Rosés 

These are light wines, lively without being aggressive, full of ripe fruit flavors. Serve between 8° and 12°C.

Food/wine pairings: Local charcuterie specialities including black pudding, rillauds, (belly of pork) and poitevin (a pork and vegetable terrine).