Coteaux du Loir

Terroir and Climate

The geographical area of "Jasnières," located at the climatic limit for cultivating the noble chenin blanc grape, a late-ripening variety, presents privileged natural conditions on this south-facing hillside. These conditions result in the wines showcasing an original aromatic expression and remarkable balance.
This unique expression of the wines demands optimal management of vigor and production potential, translated through rigorous vineyard management and short pruning. Reflecting traditional practices, the delimited parcel area for grape harvest only includes plots with soils exhibiting good water and thermal behavior.
Mentioned as early as the 16th century by kings and scholars, the wines of Jasnières gained recognition among the general public in the latter half of the 19th century and continue to hold a distinct place in the production of northern white wines from the Loire Valley.

History of AOC Jasnières and Coteaux du Loir

According to oral tradition, the establishment of the Saint-Lézin monastery in Marçon during the Middle Ages is responsible for the development of vineyards in the Loir Valley. Within this valley, winegrowers quickly identified the unique hillside of Jasnières where the white chenin blanc grape, planted at the northernmost limit of its cultivation area, produces distinctive wines. Numerous caves dug into the hillside and used for winemaking contributed to the vinification and preservation of Jasnières wines.

In the 16th century, white wines from the Loir were regularly mentioned. For instance, Rabelais, in his work "Pantagruel," noted that the town of La Chartre, situated in the heart of the Loir Valley just below the slope of Jasnières, was filled with wine merchants. Ronsard celebrated Loir wines, and Henri IV, riding between La Flèche and Vendôme, discovered Jasnières wines and requested them to be served at the royal Château de Saint-Germain-en-Laye.

Later, Dutch brokers, until the late 19th century, sourced white wines from the Loir and Jasnières as they navigated the Loire and its tributaries, transporting these wines to northern European countries that particularly appreciated white wines produced in the Loire Valley with the chenin blanc grape. The importance of the Loir River lies in its connection to the Loire, facilitating the export of products and wines from Sarthe.

Jules Guyot noted in his "Etude des vignobles de France" (1876) that "the climate of Sarthe belongs to that part of the temperate zone where sweet fruits acquire their maximum delicacy; the grapes are delicious, and the wines produced are remarkable."
During the 19th century, the white wines of Jasnières gained significant recognition among a wider audience, especially the vintages of 1837, 1870, and 1893, which left a lasting impression. Curnonsky, a prominent gastronomic critic of the early 20th century known as the "Prince of Gastronomes," declared at that time, "Three times a century, Jasnières is the greatest of all white wines in the world."

In 1937, the Jasnières AOC was among the first to receive recognition for various wine categories.

Exceptional Food and Wine Pairings

AOC wines from the Loir Valley grace the tables of the finest restaurants, Michelin-starred chefs, and prestigious establishments, enjoying a favorable reputation. These white wines have excellent aging potential, often reaching 20 years or more.

The AOC white wines of Coteaux du Loir Blanc & Jasnières are typically dry, and in such cases, the label must include the term "dry." They often exhibit fruity and floral aromas in their youth. Mineral notes and acidity are more pronounced markers of a Jasnières, while Coteaux du Loir wines often appear rounder in the balance between sugars and acidity. They possess aging potential that becomes more pronounced over time. When they contain fermentable sugars, their complexity and aging potential are generally greater, sometimes extending for several decades. More exuberant notes of exotic fruits or softer notes of dried fruits are not uncommon and often reveal themselves with age.