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Dry, tender, sweet or sparkling, white Vouvray wines reveal exceptional diversity.
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The vineyard
Geographical location: The area covered by the appellation opens up on the eastern edge of Tours, and stretches across 7 communes on the right bank of the Loire and along the edge of its tributary, the Brenne. |
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Surface area: 2,000 ha (5,000 acres) (History: The development of the vineyard is attributed to Saint Martin, who established the famous Abbey of Marmoutier and, according to legend, introduced the grape varieties and pruning style still used today. Balzac also left his mark on Vouvray by using it as the setting for his novel, L’Illustre Gaudissart, to such an extent that the bust of this imaginary commercial traveller still adorns one of the squares in the centre of the village.
Types of soil: The vineyard grows on stony limestone substrate hillsides (white Turonian chalk), interspersed with confluent valleys and covered with “perruche” (flint mixed with clay, which gives mineral character) and “aubuis” (chalk mixed with clay, which gives very sweet wines their power).
Climate: Along the edge of the confluent valleys, the earth warms up quickly under the oceanic influence that penetrates right to the heart of the vineyard. Sunshine lasting well into the autumn months helps the grapes to over-ripen, and even to develop noble rot. The production of tender (off-dry), sweet or very sweet wines depends on varying weather conditions and the vintage (year) effect is therefore a decisive factor. Great dry Vouvray wines are made every year. |
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The wine
Annual production: Roughly 115,000 hl (60% sparkling wines; 40% still wines).
Basic yield: 52 hl/ha for still wines; 65 hl/ha for sparkling wines.
Grape varieties: 100 % Chenin Blanc (Pineau de Loire).
Dominant growing practices: Density of 6,600 plants/ha. Fan pruning, inevitably short.
Tasting
Sensory characteristics: Strong, bright appearance, from straw yellow for sparkling and slightly sparkling wines, to a golden colour with amber glints for very sweet wines when mature.
Vouvray wines are always very flattering in their youth (acacia, rose, citrus and brioche for sparkling Vouvrays), and evolve towards candied and crushed notes of apricot, quince and especially floral honey.
Depending on how sweet they are, the wines can be tender, mellow, ample or full, but always show great freshness. Dry white Vouvrays are rich and distinctive.
Serving temperature: Dry wines: 11°C; sparkling wines: 8°C; tender and sweet wines to be decanted and served chilled to 6-8°C, so that you can sense their development.
Ageing potential: The considerable lifespan of Vouvray wines (10 to 40 years) is upheld by the perfect ageing conditions (temperature and humidity levels) provided by deep cellars dug into the chalky hillside. |
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