From: Loire Valley, France
Blend: 58% Pinot Noir 40% Gamay 2% Côt
Taste: One of our favorite chillable reds from the Loire Valley that exudes energetic juicy red fruits. Round, fruity, and persistent with aromas and flavors of cherries, raspberries & cranberry, baking spice notes (like clove), and earth leading to a crisp finish and distinct minerality. With acidity and balanced tannins, this wine is best served with a slight chill to highlight its bright, fresh fruit and ocean spray vibe.
Pairing: Enjoy with charcuterie, roast chicken, duck leg confit, roast veal with chestnuts and shallots, salmon, tuna, or mushrooms. You could also pair this lovely red with everyday takeout- anything from burgers to tacos to Chinese takeout works great. Or, you could go off the beaten path and mix it up with what we’re sharing below today.
Herbed Omelet Wraps With Rice Noodles and Duck
By Alice Hart
About. From the importer, KLWM. Domaine du Salvard has been a working domaine since 1898, through five hardworking generations of the Delaille family. Today, all forty-two hectares of vineyards are farmed by the capable brother team of Emmanuel and Thierry Delaille, with help from their father Gilbert. To our delight, they have carried on the traditions established by their ancestors, producing a true, classic Cheverny that is both simple and elegant. The Delaille brothers have focused their attention on growing fresh, lively Sauvignon Blanc, deeply rooted in the sand, clay, and limestone plains of northeastern Touraine. Pinot Noir, Gamay, and Cot constitute their red grape holdings, creating youthful reds with great aromatics. Gilbert and his sons have also made their own contributions to the heritage of the domaine, including the introduction of sustainable farming practices into the vineyards, as well as temperature-controlled vinification equipment to the winery.
Until finally achieving A.O.C. status in 1993, Cheverny was widely regarded as one of the best V.D.Q.S. (Vin de Qualité Superieur) of the Loire. However, some argue that this A.O.C.-in-waiting designation was a political maneuver by the I.N.A.O. to keep Cheverny’s delicious, sprightly Sauvignon Blanc out of competition with the other more famous appellations of Sancerre and Pouilly-Fumé. Kermit was the first to discover the charm and value of Cheverny back in 1978 when he imported the Domaine Jean Gueritte. He took on the Cheverny of Domaine du Salvard in 1992, a year before the status change in the appellation. We continue to tout the domaine’s wine as one of the greatest values for Sauvignon Blanc perfection.
VITICULTURE / VINIFICATION
• All wines are vinified in temperature-controlled stainless steel cuves
• All wines age on fine lees in stainless steel tanks
• Rosé is made by 70% saignée, 30% direct press; does not undergo malolactic fermentation
• Chevery Blanc, Rosé, and Rouge are certified HVE.
Reds:
• Grapes are 100% de-stemmed
• Six-day maceration for red wines
* Daily pumpovers and punchdowns
About the region. Cheverny is an appellation for red and white wines in the central Loire Valley wine region of France. It was promoted from VDQS status in March 1993.
The light, fresh Cheverny reds are based on Gamay and Pinot Noir. Cabernet Franc and Côt (the local name for Malbec) can play supporting roles. They are best consumed within two years of vintage.
Pinot Noir is required to form at least 60 percent of the rosé blends. It can be complemented by Gamay and a small addition of Cabernet Franc and Côt.
The less internationally appealing Pineau d'Aunis and Grolleau Noir grape varieties were previously a component in Cheverny rosés. They have now been phased out – as has happened in several other Loire appellations.
White Cheverny wines are based on a majority component of 'Sauvignon'. This can be a combination of Sauvignon Blanc and Sauvignon Gris. Lesser proportions of Chardonnay, Chenin Blanc and Arbois (spelled Orbois here) are permitted.
They are not dissimilar in style to the wines of Sancerre and Pouilly-Fumé. However they do lack the distinctive minerality and searing Sauvignon acidity which defines the eastern Loire's two most-famous appellations.
Around 40 wine growers produce around 2.7 million liters of red, white and rosé wines each year. These are made from about 574 hectares (1,418 acres) of vineyards located in Cheverny itself and in 23 nearby parishes on the southern banks of the Loire.
The white wines made from Romorantin in the Cour-Cheverny appellation are quite distinct. However they are produced from an area with the wider Cheverny catchment area.
