France Touraine
The AOC Touraine is a grande dame born in 1939 which is as fit as a fiddle. This hale and hearty septuagenarian has recently seen its family expand with
two new members: Touraine-Oisly and Touraine-Chenonceaux.
Touraine-Oisly
October 25th, 2012 was an important day since the Loire Valley's best kept secret was going to be unveiled; it is the identity chosen by Touraine-Oisly whose vintage 2011, the very first of this new geographic denomination of the AOC Touraine was finally revealed.
The sun was sulking but the wisps of fog clinging to the stocks on the crest of Oisly added to the mystery and magic of the moment.
There, in the heart of the vineyard, the wine growers warmly welcomed us under a white tent to make us taste their last-born.
Jean-Marie Michaud, president of the Syndicate, took the floor to present, explain, what makes the specificity of the terroir of Oisly and of its wines, as well as the whole process of classification that has been started more than 20 years ago: “Our ambition was to produce an up-market Sauvignon. This is why, in addition to the work on the soil, we wanted to define upstream the identity of this wine.”
After this studious interlude, this definitely special day continued with a new surprise: a marquee had been set up among Dominique Barbou's vines. Ludovic Laurenty, starred Chef of La Maison d’à Côté in Montlivault, arranged there a dining room with a decor deserving of a great restaurant and a field kitchen in which he prepared live a gourmet menu in pairing with the wines of the tasting.The Touraine-Oisly is a white wine made from 100% Sauvignon Blanc, which appellation area comprises 10 communes of the wine producing Sologne. It has to follow very precise specifications, from the vine: delimited and controlled plots whose good hydric functioning, soil type and landscape are the key points of identification; drastic pruning criteria; maximum yield of 60 hectolitres per hectare. The wine absolutely has
to be aged on fine lees until at least April 30th following the harvest. Obviously, wood shavings are prohibited.
The final stage of the annual certification consists in a collegial tasting—blind and without debate— by a minimum of 5 jurors (all wine growers of the appellation) to verify and validate the quality level
of each wine and its adequacy with the defined organoleptic profile (citrus fruits, exotic fruits, freshness and volume). A system of penalty marks allows to fail products presenting too many deviations from the desired standard.
In 2011, for the first vintage, 8 wine growers made a commitment in this process. Only 1,100 hectolitres on 21 hectares have been accepted to represent the denomination. This quality requirement gives birth to classy white wines with roundness and complexity, full of elegance and finesse.
Touraine-Chenonceaux
After this bucolic and refined half-day, we all headed for the vineyard of Chenonceaux to discover the elegance of a terroir through white and red 2011 vintages of the other newest appellation of Touraine.
Touraine-Chenonceaux is inevitably linked to the eponymous castle. Famous worldwide, Chenonceau evokes the idea of a perfect harmony between a nature made of water, air and greenery, and a unique architecture. Here, the search for quality is a constant attention. Faithful to this image, the new denomination offers an ideal match, a sincere alchemy of a land and an exceptional castle.
It was therefore obvious that the producers unveil their treasures in the very charming setting of the Orangerie of the Castle, at the back of the Green Garden designed by Bernard Palissy.
All had come to present their wines during a wonderful buffet dinner and let us share a convivial and warm evening by telling the story of their battle and its adventures.
Today, Touraine-Chenonceaux sees successful over 15 years of effort in soil definition.
During all this time, a colossal labour allowed to identify and classify many wines and terroirs. Out of the best of this work went out this first vintage for which 17 ha for the white and 19 ha for the red have been claimed by the 18 wine growers committed in the approach.
The overall qualitative process began with the red before being developed on the white. Now, in terms of volumes, Touraine-Chenonceaux is perfect balanced between the two colours. Historical researches helped to highlight the prominence of the Côt varietal in this region of the Cher valley, before the arrival of phylloxera. Old mass selections (traditional technique in which only the healthiest vines are selected) still ensure its presence on numerous plots. It represents at least 50% of the blend and the Cabernet-Franc, 35% minimum.
The specifications are detailed and demanding. Pruning is controlled, yields are limited to 60hl/ha for the whites and 55 hl/ha for the reds. The regulation extends to the marketing. The whites have to be aged on fine lees at least until April 30th after the harvest and reds until August 31st. Final step: expert tasters validate the quality level of each wine.
This work on the ageing process enables to make wines of beautiful complexity. The whites offer richness, structure, and develop an aromatic range on very ripe white-fleshed fruits, white blossom, hawthorn, acacia, with some smoky notes. Meanwhile the reds stress on smoothness and mainly exude aromas of red black fruits, with silky and round tannins.
Domaines de Oisly
www.touraine-oisly.fr
Cave des Vignerons de Oisly et Thésée
agnes.bardet@uapl.fr
Domaine des Corbillières
contact@domainedescorbillieres.com
Domaine de la Cour Carrée
earl.angier@orange.fr
Domaine José Marteau
www.josemarteau.com
Domaine Lionel Gosseaume
www.lionelgosseaume.fr
Domaine de Marcé
godet.viticulteur@orange.fr
Domaine de Montigny
domaine.montigny@gmail.com
Domaine du Pré-Baron
jean-luc.mardon@wanadoo.fr
Les Vignerons des Côteaux
Romanais à St Romain sur Cher
sdecours.romanais@orange.fr
Vignoble Dubreuil
stephanedubreuil@aliceadsl.fr
Domaine des Caillots
domaine.des.caillots@orange.frDomaine Franck Janvier
www.domainejanvier.com
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