Saint-Pourçain

France · AOC · Loire Valley

Styles

Natural factors

Vineyard running north–south roughly 20 km × 4 km, on the western flank of the Val de l'Allier and the Sioule, in the Bourbonnais Limagne.
Plots on hillside slopes or alluvial terraces of the Sioule and the Allier, at elevations between 250 m and 350 m.
Geological origin: fracturing of the crystalline basement during the Tertiary era by Alpine faults, creating the Limagne graben subsequently filled with sediments.
Degraded continental climate, dry (700 mm/year), with a foehn effect for westerly airflows, and heightened drought conditions during the growing season.

Human factors

Vineyard likely established as early as the 6th century; served at the table of the Capetian kings from the 13th century onward and at the court of the Avignon popes.
Following the phylloxera crisis, the vineyard was reconstituted with gamay N and sacy B (known locally as Tressallier).

Product characteristics

Reds: aromas of red and black fruits (cherry, blackcurrant) and spices (pepper, coriander); estimated ageing potential of 2 to 4 years.

Terroir / wine link

The shallow sandy-clay soils on the hillside slopes encourage early ripening and full maturity of the gamay N, chardonnay B, sacy B, and sauvignon B varieties.

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