THE WINERY
BACKGROUND
A family-run winery handed down from father to son for four generations. The vineyard spans 23 hectares and is bordered by Cheverny Forest to the east, at the gateway to the Sologne region.
We produce multiple AOC (“controlled designation of origin”) wines:
- Cour-Cheverny (white)
- Cheverny (white, red and rosé)
- Crémant de Loire (white and rosé)
VARIETIES
Our winery is best known for its whites – which account for 60% of our wines – with Romorantin as the dominant variety, a grape that has traditionally been cultivated at the vineyard.
Romorantin: 7.30 hectares Gamay: 3 hectares
Sauvignon: 6 hectares Pinot Noir: 4.5 hectares
Chardonnay: 3 hectares Cot: 0.5 hectares
TOTAL PRODUCTION : 90,000 bottles
THE TERROIR
The diversity of our soil enables us to grow these different varieties: sand on clay is reserved for Gamay and Sauvignon, while clay limestone allows Romorantin and Pinot Noir grapes to fully express themselves.
VINEYARD MANAGEMENT
“High Environmental Value” certification:
- Vineyard maintained by means of cultivation and cover planting
- Reasonable disease protection combined with prophylactic measures (limited growth, leaf removal, etc.)
- Yield control via short pruning
- Revitalization of the vineyard using stock taken from our blocks of old vines
- 100% of the property harvested by hand, with respect for the vines and the berries
- Traditional winemaking methods Fermentation using local yeast No filtration during maturation
SALES
Individuals (at the winery and by shipment) Dining establishments and wine merchants Exports
COUR CHEVERNY
THE APPELLATIONIntroduced by King François I in 1519, Romorantin is the oldest grape grown in our wine region. A first designation of origin was recognized in 1949. The Cour-Cheverny AOC was defined in 1993 for this unique variety.
VARIETY & TERROIR
Seven hectares of our vineyard are dedicated to Romorantin, which has been planted here for the last four generations. Siliceous clay soil on a limestone foundation is reserved for this variety. Grapevines that are more than 45 years old cover 80% of the cultivated area (including one 97-year-old block). Those blocks yield the best expression of both the variety and the soil.
WINEMAKING
Long, golden clusters harvested by hand. Grapes transported in crates due to their fragility, followed by gentle pressing: to facilitate the must’s natural decantation before fermentation, the berries cannot be crushed. Spontaneous fermentation at 18°C and maturation in tanks on fine lees for nine months. No filtration during maturation.
COUR-CHEVERNY 2022
Harvested: 20 to 29 september
Yield: 50 hectolitres/hectare
Bottled: september 2024
TASTING NOTES
Golden yellow colour.
Nose with notes of citrus and honey.
Fresh, nicely round mouthfeel.
The typical aromas of honey, acacia and ripe citrus fruit intensify with ageing (5 to 10 years or even longer).
PAIRINGS
Fish in sauce, white meat, cheese, etc.
THE APPELLATION
Introduced by King François I in 1519, Romorantin is the oldest grape grown in our wine region. A first designation of origin was recognized in 1949. The Cour-Cheverny AOC was defined in 1993 for this unique variety.
VARIETY & TERROIR
Seven hectares of our vineyard are dedicated to Romorantin, which has been planted here for the last four generations. Siliceous clay soil on a limestone foundation is reserved for this variety. Grapevines that are more than 45 years old cover 80% of the cultivated area (including one 90-year-old block). Those blocks yield the best expression of both the variety and the soil.
WINEMAKING
Long, golden clusters harvested by hand. Grapes pressed whole due to their fragility: to facilitate the must’s decantation before fermentation, the berries cannot be crushed. Fermentation and maturation in tanks on fine lees for nine months.
COUR-CHEVERNY Renaissance 2022
Harvested: 30 september
Selected from our blocks of grapevines more than 50 years old. The naturally rich sugar content allows us to make a sweet version of this wine (24 grams per litre of residual sugar).
Yield: 30 hectolitres/hectare
Bottled: août 2023
TASTING NOTES
Bold golden yellow colour.
Sensation of volume with a slightly thick consistency, sweet but still endowed with the fresh finish that is characteristic of Romorantin.
The typical aromas of honey, acacia and ripe citrus fruit intensify with ageing (10 years or longer).
PAIRINGS
Aperitif, foie gras, etc.
CHEVERNY
TERROIR & VARIETY
Pinot Noir, primarily grown in calcareous clay soil. Gamay, grown in siliceous clay soil.
WINEMAKING
Grapes harvested by hand September.
Lovely maturity, extraordinarily healthy: very high concentration of sugar, both varieties rich in anthocyanin.
Yield: 40 hectolitres/hectare
PINOT NOIR :
Stripping.
Fermentation for 10 days at 25°C.
GAMAY :
Fermentation in whole clusters for 17 days at 20°C.
No pitching (yeast). Separate vinification of each variety, with no sulphites. Matured in tanks and blended in March.
2023 VINTAGE Le Petit Chambord
This wine is dominated by Pinot Noir (65%) and is typical of our calcareous clay terroir.
The Gamay (35%) rounds out this vintage.
Powerful and complex, with an intense colour.
Nose of berries, cherries and strawberries, with a rich, round and aromatic mouthfeel.
The full expression of this blend will assert itself over time, with the possibility of cellaring it for 2 to 6 years.
Bottled : août 2024
Pairings :
Red meat, game, cheese
Awards : Hachette Wine Guide 2024 Favourite*
TERROIR § VARIETY
Sauvignon (dominant) and Chardonnay (20 %).
Primarily siliceous clay soil, as well as calcareous clay (Sauvignon block).
WINEMAKING
Grapes harvestedby hand from 5 to 15 septembre
Yield : 45 hectolitresl/hectare
Grapes pressed whole, with no pitching (yeast)
Fermented using local yeast at 18°C for two months,
followed by maturation on fine lees until spring.
No filtration during maturation.
2023 VINTAGE Le Petit Chambord
Bottled: february / april 2024
Cellaring time : 3 to 5 years
Tasting and pairing notes :
Dry, fresh and fruity,very supple,with nice minerality.
A pronounced nose of pear and citrus fruit
Great to pair with starters, seafood, asparagus, etc.
CREMANT DE LOIRE
L’APPELLATION ET LE TERROIR
1 HA notre vignoble est consacré à la production de CRÉMANT de LOIRE sur des sols argilo-siliceux. Le CHARDONNAY est notre cépage principal associé à l' ORBOIS et au PINOT NOIR .
LA RÉCOLTE ET LA VINIFICATION
Suivant les régles d'élaboration des crémants:
Vendanges manuelles, pressurage de raisins entiers . Viellissement en cave de 12 mois avant commercialisation pour obtenir un blanc de blanc BRUT à la bulle délicate et d'une grande finesse.