Coteaux du Vendômois

AOP/AOC by decree dated 2nd May 2001, amended 24th October 2011

 

Vineyards

Location: The Coteaux du Vendômois vineyards lie in the Loir and Cher département in the Loir valley to the west of Vendôme. The appellation covers 27 communes. 

 

Vineyard area: 120 ha

History: There is a reference to the Coteaux du Vendômois vineyards as early as the 10th century, in a Deed of Endowment which mentions the presence of vines at Villedieu. Henri IV is said to have thought highly of these wines, particularly those from the Domaine de Prépatour in Naveil. But it was only in the 18th century that winegrowing in the Vendôme began in earnest.

Climate: Modified oceanic, where oceanic and continental influences meet. The Loir regulates temperatures, as do the valleys draining cold air from the hillsides. Rainfall is around 680 mm per year.

 

Wines

Average annual production over the last 5 years: 4,600 hl.

White: 800 hl,

Red: 1,800 hl,

Rosé: 2,100 hl.

 

Whites Varietals: Primarily Chenin, with Chardonnay authorised to 20%.

 

Reds Varietals: Pineau d’Aunis (minimum 50%), with Cabernet Franc, Pinot Noir and Gamay authorised as auxiliaries.

 

Vins Gris Varietal: Pineau d’Aunis.

Base Yield: Whites and reds: 55 hl/ha. Gris: 60 hl/ha.

Growing practices: Minimum planting density: 4,500 vines per hectare. Vines grow on raised trellises.

Pruning: Guyot, half-cane and short.

 

Tasting Notes

Whites

Appearance: Pale golden.

Nose: Notes of honey and lime blossom in an elegant, complex range of aromas.

Palate: Very pleasing, with excellent length.

 

Vins Gris

Made from Pineau d’Aunis by direct pressing – a special feature of this appellation.

Appearance: Pale in colour with a glint of salmon pink.

Nose: Generous on the nose, with pepper aromas.

Palate: Soft and delicate; refreshing, lively wines.

 

Reds

A complex range of flavors with dominant notes of spice and red fruit.

Aging potential: 2 – 3 years.

 

Food/wine pairings

Whites: Seafood (flambeed langoustines, grilled crayfish); grilled fish, quiche lorraine or savoury tarts.

Reds: Poultry and white meats; loin of pork