7.Loire

Question 1

Comment on the sparkling wine production in Loire.

Answer 1

1. 7 sparkling wine appellation in loire, 3 will be discussed.
2. Cremant de loire sparkling Saumur and sparkling vouvray
3. Crémant de loire production equal to Saumur and Vouvray combined.
4. Major producers are owned by Champagne houses.
   5.Taittinger owns Bouvet-Ladbay.
5. Alfred Gratien owns Gratein & Meyer.
6. Bollinger owns the majority of Langlois-Chateau.
7. First production base around saumur, cave available.
8. 90% white, chenin blanc, apple citrus, autolytic toasty, honey 2-3 years lees ageing
9. High a idity.
10. Brut(0-12), few demi sec (17-32) and brut nature increasing.
11. Mid price.

Question 2

Comment on crémant de Loire production.

Answer 2

1. Production increase 1600 ha in 2012 to 2600 ha in 2017.
2. 600 producers .
3. Grape from millde Loire distric of Anjor-Saumur and touraine only.
4. 200 km stretches river Loire moderate the temperature.

Question 3

Comment on climate of Cremant de Loire.

Answer 3

1. Atlantic ocean extends it cool mild influence to the east of tour, cover all cremant.
2. Delicate fruit and high acid. Low alcohol.
3. Perfect for sparkling.
4. Untimely rain caused fungal disease, flowering, reduction of yield.

Question 4

Comment on the soil type of cremant de Loire

Answer 4

1. Various types, clay limestone, flint-clay, sand, gravel and tuff
   2.schist, limestone in Anjou.
2. Chalk in Touraine
3. Water drainage and retaintion.
   5.Tuff was used for building. Leaving caves for maturation of cremant. As champagne.
4. High lime contant requires special riot stock to prevent chlorosis.
5. Fercal, riparia gloire de Montpellier.
6. High clay not classified by cremant, top cold.
7. Less exposure site. Well exposed for still wine.

Question 5

Comment on the grape varieties used for Cremant de Loire.

Answer 5

1. 8 varieties. Chenin blanc, Cabernet t Franc, Glolleau Noir and Gris, Pineau d’Aunis, Cabernet sauvignon and pinot Noir and chardonnay.
2. Max 30% pineau dAunis, Cabernet sauvignon.
3. Sauvignon blanc not allowed.aromatic not well suited to traditional method.
4. Vine pruned to high yield, fruit intensity not required.
5. 74hL/ha

Question 6

Comment on the winemaking and wine law for Crémant de Loire.

Answer 6

1. Pneumatic press, low phenolic.
2. 12 months after tirage/ 9 month on lees.tipocal 9 -24 months. Fruit to autolytic.
3. Max alc 13
4. Base wine SST, except top cuvee, Bouvent Ladubay’s Tresor.
5. Mlc maybe.
6. Blended different area before 2nd ferment. Consistency.
7. Reserve wine in Premium wine not mid range.

Question 7

Comment on prestige de Loire

Answer 7

1. Top tier sparkling, launched 2018. On initiative interloire.
2. Min. Price 10 euro.
3. Apply, ctrmant de loire,Anjou, Saumur an vouvray
4. Min. 24 months tirage.
5. White only, chenin blanc, Cabernet Franc, chardonnay, pinot noir.,
6. Vintage dated
7. Brut style ( extra nature, )
8. Set of environmental standard with lin 5 years aiming for sustainable viticulture.

Question 8

Comment on the industry structure of Cremant de Loire

Answer 8

1. 19 merchant, 10 Co-op and 400 producers
2. Nice largest company account for 80% production.
3. ACKERMAN,Bouvent-ladubay, Gretien & Meyer, Veuve Aniot, Langlois Chateau.
4. Larger house, grow grape and bought in
5. Grape rather than must, quality, selection and rejection. P press accord to house specification.
6. Langois- Chateau, 75ha, buy grape, cremant use 20-30 own fruit.
7. 50/50 domestic and export.
8. EXPORT German, USA, UK

Question 9

comment on Saumur and Vouvray mousseux

Answer 9

1. Sparkling wine using traditional method is Saumur, Vouvray.
2. Min. 12 month.
3. Saumur: Min 60% Chinen blanc Max 10% Sauvignon blanc for white.
4. Saumur mousseux rose: Min 60% Cabernet Franc. Max 10% Sauvignon Blanc.
5. Vouvray mousseux: majority of Chinen blanc (100%) Mirnority Orbois.
6. Machine harvest ok.
7. Mature in tuff cave ideal for lees ageing.
8. Saumur yield 100L/130kg. 67hL/ha
9. Vouvray: 65hL per ha.
10. Patillant Vourvey increasing semi sparkling.