Loire Valley

Question 1

Loire Valley

General Loire valley

Answer 1

• 7 sparkling wine appellation in total
• Production of Cremant de Loire equal to sparkling Vouvray and Samour Combined
• 13% of total Loire production
• Production is centered in Saumur for Cremant du Loire and sparkling Saumur
• 90% of Cremant de Loire is white / Chenin Blanc-dominant / med intensity apple and citrus flavours / light tasty autolytic notes / honeyed aromas after 2-3 years ageing / high acidity / most wines in Brut syle (Demi-sec also made) / Brut nature incresigly popular / mainly mid-priced + few premium prices

There is a Champagne connection in the Loire for both Crémant and sparkling Saumur, as major companies are owned by Champagne houses

Question 2

Loire valley

Cremant de Loire

Answer 2

• Aread declared for Cremant production increased from 1600ha in 2012 to 3000ha in 2022
• Around 600 producers
• Fruit grown in the middle Loire districts of Anjou-Saumur and Tourane (200km stretch of river Loire and it’s tributaries = help moderate the temperature)
• Area south and south-west of Saumur is the source of most of the fruit for Cremant

Question 3

Cremant de Loire

Climate

Answer 3

• Atlantic Ocean extends its cool mild influence to just east of Tours (centre of Touraine)
• Cool climate = helps to produce low alcohol + high acidity base wines
• Fungal diseases and untimely rain (during flowering, fruit set and harvest) can be a problem

Question 4

Cremant de Loire

Soil

Answer 4

• Wide range of soils: Clay-limestone, flint-clay, sand, gravel, tuff
• More schist and limestone in Anjou / more chalk in Touraine
• Overall good drainage and water retention characteristics of limestone elements
• Istorically tuff escavated for buildings including castles = resulting caves ideal maturation chambers for lees-aged sparkling wines (little fluctuation in temperature and humidity)
• Best exposed sites used for still wines (as tjey need greater level of ripeness)
• Less exposed sites + higher proportion of clay ideal for sparkling (soil with excessive clay ar enot classified within the appellation as they would too cold and lack good drainage)
• High lime content = rootstock with high tolerance of lime are used (Fercal / Riparia Gloire de Montpellier) = protect vines from chlorosis

Question 5

Cremant de Loire

Grape varieties

Answer 5

• Chenin Blanc (majority), Cabernet Franc, Cabernet Sauvignon, Grolleau Noir and Gris, Pineau d’Aunis, Pinot Noir, Chardonnay
• Max 30% Cabernet Sauvignon and Pineau d’Aunis allowed (together or separately)
• Sauvignon Blanc not allowed (aromatic profile not suitable for traditional method)
• Max yeald 74hL/ha / Producers declare in July to make Cremant

Question 6

Cremant de Loire

Winemaking

Answer 6

• Pneumatic press most commonly used to produce juice with low levels of phenolics
• Stainless steel fermentation (oak flavours not disirable) / some Top Cuvees are fermented in oak (Bouvet-Ladubay’s Cuvée Trésor)
• MALO according to producer
• Blending between different areas within the appellation to mantain consistency (Larger brands)
• Time on lees varies ( min 9 months / up to 2 years)
• Use of reserve wines common in premium wines

Question 7

Cremant de Loire

Prestige de Loire

Answer 7

• New top tier sparkling Loire category on initiative of InterLoire
• Launched in 2018 (with wines dating back to 2010)
• Aim to establish the wine at a min price of €10
• Applies across Cremant de Loire, Anjou, Saumur and Vouvray
• White wine only
• Chenin Blanc / Cabernet Franc / Chardonnay / Pinot Noir (singly or blended)
• Min 24 months lees-ageing
• Must be vintage dated
• Must be Brut style (imncluding Brut Nature and Extra Brut)
• Producers must achieve a set of enviromental standards aiming at sustaibnable viticolture within 5 years

Question 8

Cremant de Loire

Structure of the industry

Answer 8

• 9 large houses accounts for 80% of the production
• both own fruit and bought in grapes
• Half of the production is sold locally in France / rest is exported (Germany, USA, UK)

Large Houses: Ackerman, Bouvet-Ladubay, Gratien & Meyer, Veuve-Amiot and Langlois-Chateau

Question 9

Loire Valley

Saumur Mousseux

Answer 9

• Around 1300ha
• Min 60% Chenin Blanc / max 10% Sauvignon Blanc
• Rosé min 60% Cabernet Franc / Max 10% Sauvignon Blanc
• Mechanical harvest allowed
• More juice can be extracted (than Cremant) = 100L from 130kg = cheaper but potentially lower quality
• Max yealds are 67hL/ha

Making sparkling wine in Saumur and Vouvray can be an attractive option for growers:
- less risk as grapes can be picked early at lower minimum ripeness (avoiding late season rain or botrytis spoiling or reducing the crop)
- higher permitted yields

Question 10

Loire Valley

Vouvray Mousseux

Answer 10

• Chenin Blanc dominant variety (can be 100%)
• Orbois permitted (local variety) = must make the minority of the blend
• Around 1200ha
• Similar production rules as Saumur
• Tiny production of Vouvray Petillant (lightly sparkling) and a growing fashion for Pet Nat
• Crop load 20% greater than for still wines (less concentration required)
• Max yealds are 65hL/ha

Making sparkling wine in Saumur and Vouvray can be an attractive option for growers:
- less risk as grapes can be picked early at lower minimum ripeness (avoiding late season rain or botrytis spoiling or reducing the crop)
- higher permitted yields