Loire

Question 1

Describe production levels of Cremant de Loire and Vouvray and Saumur.

Answer 1

• Crémant de Loire = sparkling Vouvray + Saumur (by volume)
• Sparkling = ~13% of Loire appellation wines
• ~600 Crémant de Loire producers

Question 2

Overall, where is the fruit for Cremant coming from?

Answer 2

• middle Loire districts: Anjou-Saumur and Touraine,
• 200 km stretch of the river Loire and its tributaries
• which help to moderate the temperature
• zone south and south-west of Saumur is the source of most of the fruit for Crémant.

Question 3

Define Saumur Mousseux.

Answer 3

• around 1,300 ha
• minimum of 60% Chenin Blanc and a maximum of 10% Sauvignon Blanc
• Rosé, a minimum of 60% Cabernet Franc and a maximum of 10% Sauvignon Blanc is required.
• Mechanical harvest allowed,
• juice extraction (100 litres from 130 kilos)
• 12 months from tirage to release

Question 4

Define Vouvray Mousseux.

Answer 4

• Chenin Blanc majority of blend (can be 100%)
• Orbois also permitted but must be a minority
• around 1,200 ha,
• 12m from tirage to release
• machine harvest permitted

Question 5

Describe the style, quality, and price of Cremant de Loire.

Answer 5

• medium intensity with apple and citrus flavours
• light toasty autolytic notes
• high acidity
• Most are Brut in style, with some Demi-Sec
• increasing popularity of Brut Nature
• mainly mid-priced, with a few wines at premium prices.

Question 6

Describe factors affecting temperature and sunlight in Loire.

Answer 6

• middle Loire districts benefit from a 200 km stretch of the river Loire and its tributaries - moderate the temperature.
• Atlantic Ocean - cool influence to just east of Tours, covering most of the area delimited by the Crémant de Loire appellation.
• helps produce grapes with low potential alcohol and high acidity.

Question 7

Describe factors affecting water and nutrient availability in Loire.

Answer 7

Soils:
overall
* wide region = wide range of soils
* Good drainage + water retention (limestone)
* underlying tuff rock for buildings = caves ideal for maturation

• including clay-limestone
• flint-clay
• sand
• gravel
• tuff

Anjou
more schist and limestone

Touraine
more chalk

Question 8

Describe hazards, pests, and diseases in Loire.

Answer 8

• Fungal diseases
• untimely rain during flowering, fruit set, and harvest

Question 9

varieties overall in Loire? Esp. Cremant

Answer 9

• Chenin Blanc
• Cabernet Franc
• Cabernet Sauvignon
• Grolleau Noir and Gris
• Pineau d’Aunis
• Pinot Noir
• Chardonnay

Cremant:
* Notably, Sauvignon Blanc not allowed due to its aromatic profile being unsuitable for traditional methods.

Question 10

What are the considerations in canopy management and harvest in Loire?

Answer 10

• 74 hL/ha for Crémant
• 67 hL/ha for Saumur
• 65 hL/ha for Vouvray
• Producers declare in July to make Crémant.

Mechanical harvest in Saumur and Vouvray

Question 11

What winemaking options are involved in Loire?

Answer 11

• most common type of press is pneumatic, producing juice with a low level of phenolics.
• Typically stainless steel tanks, oak flavours are not desired, although some top cuvées may be fermented in oak
• Time on lees varies from a minimum of 9 months to up to 2 years.

Question 12

Saumur M. and Vouvray M.
yields

Answer 12

• 67 hL/ha for Saumur
• 65 hL/ha for Vouvray

Question 13

What is the export situation for Loire?

Answer 13

About 50% of all Loire sparkling wine is sold in France, with the main export markets being Germany, the USA, and the UK.

Question 14

Define Prestige de Loire.

Answer 14

• new top-tier sparkling category launched in 2018
• minimum price of €10 in France.
• applies across the Crémant de Loire, Anjou, Saumur, and Vouvray appellations
• minimum of 24 months on lees
• vintage-dating.
• Chenin Blanc, Cabernet Franc, Chardonnay and Pinot Noir, singly or blended
• max brut

+ set of environmental standards, aiming at sustainable viticulture, within five years

Question 15

Describe industry players in Loire.

Answer 15

• Merchant Houses:
  • 9 major houses = 80% of production
  • Key: Ackerman, Bouvet-Ladubay, Gratien & Meyer, Veuve-Amiot, Langlois-Chateau
  • Use estate + purchased grapes
  • Langlois-Chateau: owns 73 ha (Anjou-Saumur), Crémant = 25–30% estate, rest bought grapes
  • Buying grapes (not must) = better quality control + custom pressing
• Specialists:
  • Many Saumur/Vouvray producers focus on still wines
  • Outsource 2nd fermentation, lees ageing, disgorgement
  • Base wine transported in bulk, bottles returned for labelling/distribution
  • Berger Elaborateur (Cher Valley) = leading specialist
  • Some houses/co-ops (e.g. Cave de Vouvray) do full process in-house
• Growers:
  • Sparkling = attractive:
    • Lower ripeness = avoids late-season rain/botrytis
    • Higher yield limits than still AOC wines