Loire

Grape Types

Ripening earlier than Cabernet Sauvignon, Cabernet Franc acts both as great blender with its special herb infused red berry fragrance, and at the same time as a form of insurance policy.

On the cooler, clay soils of the Right Bank it adds backbone to many of the Merlot-dominated St Emilions and Pomerols. There are a small number of outstanding Cabernet Franc-based blends on the right bank, the most sought after being Cheval Blanc, Ausone, Le Dôme, Angelus and Vieux Château Certan. Outside of Bordeaux it's the major red grape of the Loire valley, where huge strides in quality have been made over the last decade by producers such as Yannick Amirault, Domaine de la Butte, Charles Joguet and Château de Hureau. Here it is mainly produced as a 100% single varietal wine, highly expressive, pungently scented, vital and silky.
Now widely planted across the world (notably in South Africa), Chenin Blanc is a white grape variety native to the Loire Valley where it produces a range of wine styles; sweet, dry and sparkling with complexity, depth and often longevity. In the middle Loire, Chenin Blanc is used for Anjou, Montlouis, Saumur, Savennieres, Vouvray, and Coteaux du Layon and Quarts de Chaume wines.
Melon de Bourgogne is found almost exclusively in the western parts of the Val de Loire, especially in the Maine-et-Loire areas surrounding the city of Nantes. The most highly regarded and densely concentrated plantings of Melon are found in the Muscadet Sevre-et-Main appellation. Recent decades post the 1970s have seen a resurgence in quality following a reduction in overall vineyard area and a more analytical approach to suitable site selection. In the past Melon’s naturally hardy personality; being generally well resistant to frost and cool temperatures, and relatively abundant yields, tempted producers to plant vineyards indiscriminately and on scale. Regarded as a generally neutral grape in terms of actual character, it nevertheless has a uniquely saline appeal in the better examples and pairs particularly well with oysters and seafood for this reason. Melon’s generally inexpressive fruit character lends itself well to extended ageing on the lees, producing Muscadets that combine crisp lemony fruit and salty savours with bread, yeast and brioche notes. This “leesy” character is generally encouraged, serving to soften acidity, add texture and impart a savoury complexity in the wines.
Pinot Noir is the classic grape of red burgundy, whose greatest wines are concentrated in the east and south-east-facing clay/limestone hills of Burgundy's Côte d'Or. A notoriously temperamental variety, Pinot Noir has proved difficult to grow in certain climates and soils and will not tolerate over-cropping. The best examples have wonderfully expressive aromas and thrillingly pure bitter sweet red forest fruit and cherry flavours, developing truffle and game overtones with age. Outside of Burgundy, Pinot Noir has had great success in New Zealand, California’s Carneros, Oregon and the more marginal, cooler districts in Australia. Along with Chardonnay and Pinot Meunier, Pinot Noir is also one of the major components of Champagne.
There are various styles of Sauvignon Blanc from the fragrant, fresh Loire Valley style reminiscent of cut-grass, gooseberry, flint and nettles, to the contrasting Bordeaux-style, often blended with Semillon and Muscadelle and barrel-fermented to produce the richer, if less assertive, food friendly dry whites of Pessac-Leognan in the Graves. At the same time, it is also a vital component in the sweet, rich and luscious whites of Sauternes and Barsac. As a dry wine it has sprung to particular fame in New Zealand where it is made in a very pungent, expressive style with notes of kiwi passion fruit and mango. While South Africa has also had great success with the variety. Generally considered for youthful consumption, age-worthy examples can be found in Bordeaux, and the Loire from the likes of Didier Dagueneau and François Cotat.