Anjou > Quarts de Chaume Grand Cru
Quarts de Chaume Grand Cru
AOP/AOC by decree dated 10th August 1954, amended 22nd November 2011
Location The Quarts de Chaume appellation area lies in a small part of a single commune
– Rochefort sur Loire – on the right bank of the Layon. The vines grow in an area called Tènement de Chaume, notably in the hamlets of Les Quarts, Les Roueres and Le Veau.
Vineyard area 30 ha.
History, soils and climate AOC Quarts de Chaume is recognised as a leading appellation. The name derives from a tradition dating back to the middle ages, when farmers were required to pay one quarter of their harvests to the Seigneur, keeping the remaining three quarters for themselves – hence the ‘s’ in Quarts de Chaume. The area’s geological complexity – Broverian schists and pudding sandstone – its south-facing location overlooking the Layon and its morning mists are ideal for the development of noble rot.
Average annual production over the last 5 years 350 hl.
Base yield 25 hl/ha.
Varietal Chenin Blanc.
Minimum planting density: 4,000 vines per hectare. Pruning Double guyot 2×3 bud or gobelet 3×2 bud.
Technical requirements Manual harvesting with successive sorting of grapes which have over-ripened and which show concentration on the vine due to noble rot or passerillage (raisining). Production conditions are monitored on-plot. Wines are bottled in the immediate vicinity of the vineyards. Aging lasts until July 1st at the earliest, and wines are available to buy from September 1st of the year following harvest.
Appearance Pale at first, developing golden highlights over time.
Nose The floral, citrus and tropical flavors of youth give way to a cornucopia of dried and candied fruit, apricot, honey and spices.
Palate Quarts de Chaume is succulent and velvety, with a beautifully smooth, rounded mouth feel. Well, balanced powerful and fresh; a wine with infinite complexity.
Serve chilled at 8°C. Decant wines that are younger than 5 years old.
A unique wine made for special occasions. Serve chilled with lobster, pan-fried foie-gras, bresse chicken, marinated glazed duck, Roquefort cheese or a pear and almond tart.
From at least 10 years to an indefinite period for wines from good vintages.