Profile
The AOC Jasnières and Coteaux-du-Loir were, until very recently, languishing; the vines had been all but wiped-out by the intense frost of 1956, and only a handful of tenacious owners held on to their vines, usually keeping the wine they made for their personal consumption, while making a living thanks to other agricultural revenues.
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collapse Located about 30 miles north of the city of Tours, these small vineyards (37 and 48 hectares re-spectively) are isolated, at the edges of three provinces, Maine, Anjou and Touraine. They are also the most northern viticultural areas in the west of France (in the east, only Chablis, Champagne and Alsace are further north). Fortunately, the river Loir replicates some of the micro-climactic conditions of its big sister, the Loire (watch your French: le Loir, along with la Sarthe and la Mayenne, form le Maine, a tributary of la Loire which it joins in Angers).
In the 1970s, the winemaker Joël Gigou pionneered a renewal of Jasnières and Coteaux-du-Loir as viticultural areas. Eric Nicolas, who is a city kid without any roots in either the region or in agriculture, developed a passion for vines and wines, and after studying oenology, he looked in the Loire to acquire vineyards, mainly because he had met several passionate winemakers there.
Seven years ago, Eric and his wife Christine found an estate with some vines, but mostly grazing fields, trees and grains. They nurtured the existing old vines and did a lot of planting, to get to their current 9 hectares, scattered over the territory of 6 villages (hence the name of their cuvée of Coteaux-du-Loir Vieilles Vignes Éparses or Scattered Old Vines). They now use sélection massale (cuttings from old vines) rather than clones, and plant at a density of 9,300 vines per hectare. They also planted an experimental plot where the density is 40,000 vines per hectare, to observe the development of the root system and the influence of terroir on botrytized grapes (one grape per vine).
In Jasnières, only white wine from Chenin Blanc is produced. Les Rosiers is sec, a blend of all terroirs, and in favorable years, Nicolas makes a moëlleux called Discours de Tuf and a late harvest called Elixir de Tuf.
In Coteaux-du-Loir, the white cuvées are VV Éparses (the vines are 50 to 80 years old), and L’Effraie (the Owl, a denizen of the farm), made with younger vines.
For his red, called Le Rouge-Gorge (the Finch), Nicolas is partial to the varietal Pineau d’Aunis, an old local varietal of great finesse, which he is replanting. Nicolas is also replanting small parcels of Cabernet Franc and Côt (or Malbec).
Wines
A.O.C Jasnières "Prémices":
Soil: Flint and clay on tuffeaux limestone.
Grape: Chenin Blanc
Vinification: Fermentation in barrel. Aged in barrel for 10 months.
A.O.C Jasnières "Les Rosiers":Soil: Flint and clay on tuffeaux limestone. Four different soils from 2 communes with varying types of clay and various proportions of clay and silicious clay.
Grape: Chenin Blanc
Vines: Selection of vines under 50 years old.
Vinification: Natural fermentation in barrels that have produced 1, 2 or 3 vintages along with a small proportion of new oak. Aged 12 months in barrel. Depending on vintage, can be sec or demi-sec.
A.O.C Jasnières "Calligramme":Soil: Flint and clay on tuffeaux limestone.
Grape: Chenin Blanc
Vines: Plot oriented south/south-west to south/south-east in the middle of Jasnières. Slopes overlooking the Loir.
Vinification: Natural fermentation in barrel. Depending on vintage can be sec or demi-sec.
A.O.C Coteaux du Loir "L'Effraie":Soil: Clay and flint on tuffeaux limestone. Assembled from 6 parcels spread through 3 communes. Each parcel has various types of clay and the flint varies in size, from pebbles to sand.
Grape: Chenin Blanc
Vines: Less than 50 years old.
Vinification: Fermented naturally in barrel. All terroirs are fermented seperately then blended before bottling. Depending on vintage can be sec or demi-sec.
A.O.C Coteaux du Loir "Vieilles Vignes Éparses":Soil: Clay and flint on tuffeaux limestone. Less heavy clay than "Les Rosiers", which tend to produce thinner soils.
Grape: Chenin Blanc
Vines: Various parcels that range between 50 and 80 years of age.
Vinification: Natural fermentation in barrels that have produced up to 3 vintages, with a maximum of 1/4 new oak. Aged 1 year minimum in barrel. Each parcel is fermented seperately then blended together before bottling. Depending on the vintage can be sec or demi-sec.
A.O.C Coteaux du Loir "Rouge-Gorge":Soil: Clay, silicious clay and flint on tuffeaux limestone. The heavy clay soils are preffered for red wines.
Grapes: Pineau D'Aunis
Vines: 25-45 years old.
Vinification: Alcoholic fermentation for 1 month in open vats with regular pigeages. Natural malolactic fermentation in barrel. Aged for 12 to 18 months in barrel.
VdF "Les Giroflées" Rosé Demi-Sec:Soil: Clay and flint on tuffeaux limestone.
Grapes: Pineau D'Aunis, a touch of Grolleau.
Vinification: The wine is made in vats in cellars at low temperatures. The wines are bottled in the spring following the harvest.
A.O.C Jasnières "Elixir de Tuf" dessert wine:Soil: Flint and clay on tuffeaux limestone.
Grape: Chenin Blanc
Vines: Parcels oriented south/south-west to south/south-east in the middle of Jasnières. Slopes overlooking the Loir.
Vinification: Natural fermentation in barrel. Residual sugar levels vary by vintage.
A.O.C Coteaux du Loir "Haut-Rasné" dessert wine:Soil: Clay and flint on tuffeaux limestone with filtered sands.
Grape: Chenin Blanc
Vines: Young vines less than 15 years old.
Vinification: Natural fermentation in barrel. Aged 12 months in barrel. Residual sugar levels vary by vintage.
VdF "Aurore D'Automne":Soil: Clay and flint on tuffeaux limestone.
Grapes: Pineau D'Aunis with a touch of Grolleau
Vinification: The wine is made in vats in cellars at low temperatures.