Touraine Azay-le Rideau

Vineyards

Location: The appellation extends across six communes on the banks of the Indre and the Loire, close to where the rivers meet.

Vineyard area: 40 hectares

History: The Azay-le-Rideau vineyards are almost certainly the place where Touraine wine production started out in Gallo-Roman times. At its heart stands the magnificent Château d’Azay, whose royal guests ensured that local wines were given a prominent position on the banqueting table.

Soil: Flinty clay perruches, clay limestone aubuis and Aeolian sand mixed with clay.

Climate: Mild, which in some years favours the production of sweet wines.

 

Wines

Average annual production over the last 5 years: 1,100 hl.

Whites: 550 hl,

Rosés: 550 hl.

Base yield: 55 hl/ha.

Varietals: Rosés are made with a minimum of 60% Grolleau, either on its own or in a blend with Gamay, Côt or Cabernet. Whites are made from 100% Chenin, and are sometimes made in demi-sec and sweet styles.

Vineyard management: Minimum planting density: 6,600 vines per hectare. Pruning: single guyot or fan.

 

Tasting Notes

Appearance: Rosés are clear and bright, whites are translucent.

Nose: Rosés: rose, lilac, pears, cherries, redcurrants and almonds. Whites often have an edge of minerality, with dominant flavors of fresh fruit and citrus developing hints of quince and apricot.

Palate: Rosés are elegant and full of finesse; whites arewell-rounded.

Serve at: 10°C.

 

Food/Wine Pairings

Hors d’oeuvres, smoked fish and white meat (in sauce if serving with demi-sec).

 

Aging Potential

Rosés should be enjoyed young; whites can be cellared for 10 years or more.