Cour-Cheverny

France · AOC · Loire Valley

Styles

Natural factors

A gently undulating plateau drained from east to west by the Cosson and the Beuvron, tributaries of the Loire.
Substratum: Senonian argillo-siliceous formations, overlaid by Beauce limestones (Aquitanian) and then Sologne argillo-sandy deposits (Burdigalian).
Viticultural soils: sandy-clay over a deep clay horizon (Sologne), or brown calcareous to brown calcic soils (Beauce).
Degraded oceanic climate with a continental influence: 25–50 mm less rainfall and 0.5–1 °C cooler than the downstream Touraine Loire AOCs.
Local influence of forested massifs and the valleys of the Beuvron, the Cosson, and their tributaries on the microclimate.

Human factors

Romorantin, introduced in 1519 by François I, is the result of a crossing between gouais B and pinot noir N; it is grown nowhere else in any significant quantity.
An early-ripening and hardy variety, romorantin harvested at overripeness yields wines with varying levels of fermentable sugars, including medium-sweet styles (> 20 g/L).

Product characteristics

Lively in youth on the nose and palate (citrus, yellow fruits, white flowers), evolving toward honey, beeswax, prune, and soft oxidative notes.
Capable of ageing at least 10 years (25 years for the finest examples); residual sugar brings even greater complexity and cellaring potential.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.