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These wines contain the extravagant mineral quintessence of the Anjou schist, and a nectar that will fascinate well-informed wine lovers.
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The vineyard
Geographical location: The kingdom of dry white wines, the AOC area is limited to three communes to the south of Angers, on the right bank of the Loire (Savennières, Bouchemaine and La Possonnière). There are two distinct denominations within the appellation: La Roche-aux-Moines and La Coulée-de-Serrant. |
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Surface area: Roughly 145 ha (360 acres), including 33 ha for Savennières-Roche-aux-Moines and 7 ha for Savennières-Coulée-de-Serrant
History: The admirable wine growing conditions in this area were probably spotted as early as the Roman invasions. Vine cultivation, developed at the time of the great abbeys, was continued by the lords and nobles and then in the 19th century, by Angers’ bourgeois and middle classes.
Types of soil: An area firmly anchored on the admirably exposed hillsides perpendicular to the Loire, whose small villages are perched on rocky spurs overhanging the river. The shallow soils are made up of sandy shale, volcanic veins (rhyolites) and windblown sand.
Climate: The meso-climate influence of the Loire helps to develop dry white wines of the very highest maturity. Any storms usually pass by on the left bank of the Loire, sparing Savennières. |
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The wine
Annual production: Roughly 4,500 hl
Basic yield: 50 hl/ha (40 hl/ha for off-dry and sweet wines, which are very much in the minority)
Grape varieties: Chenin Blanc (Pineau de la Loire)
Dominant growing practices: Density of 4,500 to 5,000 plants/ha. Double Guyot pruning to 2x3 nodes or gobelet (‘goblet’) pruning to 3x2 nodes.
Technical constraints: Manual harvests that must be carried out in 2 successive passes to selectively pick over-ripened grapes. Individual inspection of the production conditions for each plot of land.
Tasting
Sensory characteristics: Deep straw yellow to golden appearance with glints of green, turning to antique gold with hints of amber.
Intense and complex nose, occasionally austere in the early years. Aromas of lime flower, aniseed, grapefruit, pear, honey and quince jelly. Marked with strong minerality, it evolves towards hazelnut, gentle spices and candied notes (grapefruit, lemon).
Ample and thick on the palate with a sprightly finish, combined with great freshness and sometimes a touch of astringency or bitterness. Particularly high aromatic persistence.
Serving temperature: Decant and serve at 12°C
Ageing potential: From at least 5 years to inestimable lengths of time for fine vintage years. |
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