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François Cazin 'Le Petit Chambord' Cour-Cheverny
Loire Valley, France
Grapes — 100% Romorantin
Tasting Notes — Quince, fresh citrus, and a hint of starfruit on the nose, with a whisper of white pepper and fresh herbs. The palate opens into ripe apricot and a long, mineral finish — rich and fresh at once, with a barely-there touch of natural sweetness that the wine's high acidity keeps perfectly in check.
The Wine — 100% Romorantin from clay-limestone soils, with some vines dating back to 1928. Cour-Cheverny is one of the Loire's smallest and most distinctive appellations, and Romorantin is its reason for being — an ancient variety found almost nowhere else on earth.
Farming — Sustainable farming practices, hand-harvested. Cazin tends his old vines at yields well below average in any given year.
Winemaking — Bunches are direct-pressed and fermented in steel tank with native yeasts. The wine is aged on its lees without stirring in large foudres for 6 months, followed by further time in underground vats, and bottled by gravity. Lightly filtered. A few grams of residual sugar are present, though the Romorantin's natural acidity keeps the wine feeling dry and alive.
The Producer — A family-run estate passed down from father to son for four generations, with 23 hectares at the heart of the appellation. François Cazin was instrumental in the drive to establish the Cour-Cheverny AOC in 1997, helping to save the ancient Romorantin variety from near-extinction. His wines are widely regarded as the benchmark for the appellation.
Drink It With — Roasted chicken with herbs, mushroom risotto, aged Comté, or a leisurely afternoon with nothing particular to do.
François Cazin 'Le Petit Chambord' Cour-Cheverny
Loire Valley, France
Grapes — 100% Romorantin
Tasting Notes — Quince, fresh citrus, and a hint of starfruit on the nose, with a whisper of white pepper and fresh herbs. The palate opens into ripe apricot and a long, mineral finish — rich and fresh at once, with a barely-there touch of natural sweetness that the wine's high acidity keeps perfectly in check.
The Wine — 100% Romorantin from clay-limestone soils, with some vines dating back to 1928. Cour-Cheverny is one of the Loire's smallest and most distinctive appellations, and Romorantin is its reason for being — an ancient variety found almost nowhere else on earth.
Farming — Sustainable farming practices, hand-harvested. Cazin tends his old vines at yields well below average in any given year.
Winemaking — Bunches are direct-pressed and fermented in steel tank with native yeasts. The wine is aged on its lees without stirring in large foudres for 6 months, followed by further time in underground vats, and bottled by gravity. Lightly filtered. A few grams of residual sugar are present, though the Romorantin's natural acidity keeps the wine feeling dry and alive.
The Producer — A family-run estate passed down from father to son for four generations, with 23 hectares at the heart of the appellation. François Cazin was instrumental in the drive to establish the Cour-Cheverny AOC in 1997, helping to save the ancient Romorantin variety from near-extinction. His wines are widely regarded as the benchmark for the appellation.
Drink It With — Roasted chicken with herbs, mushroom risotto, aged Comté, or a leisurely afternoon with nothing particular to do.