A.O.C./A.O.P.
38 towns and villages stretching from the hills around Saumur (Montsoreau) as far as Vienne (Montreuil-Bellay) form this appellation area. 28 of them are located in Maine-et-Loire, nine in Vienne and one in Deux-Sèvres. Vines are established on hillsides and terraces overlooking the Loire and the Thouet. Soil types are varied although limestone prevails (‘tuffeau’) and the climate is characterised by low rainfall. A broad-ranging selection of grapes are grown here: Cabernet Franc, Cabernet Sauvignon and Pineau d’Aunis for the reds, Chenin, Chardonnay and Sauvignon (no more than 20%) for the whites.
Grape varieties: Vins rouges : cabernet franc, cabernet-sauvignon, pineau d'Aunis. Vins blancs secs : chenin, chardonnay, sauvignon
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Saumur reds are supple, clean, approachable wines with delicate tannins. Some of them gain in complexity and become more fleshy as they age. Fragrances of red fruits such as blackcurrant and raspberry are present and occasionally fresh mushroom notes can be detected, as a reminder of the local ‘tuffeau’ caves. Puy-Notre-Dame is one of the appellation’s most dynamic and highly-regarded villages. The wines pair with an extensive array of food including barbecued meats, stuffed pork belly, roast meat and poultry (chicken) and veal kidneys. The whites are elegant, fresh and light. They also display the tell-tale characteristics of the local ‘tuffeau’ which in Turquant and Brézé imparts aromas of gunflint. Fragrances of lime are present and there is even a slightly bitter touch. Try with eel matelote or pike in a hot butter sauce. The rosés, which are in short supply, make good partners for grilled chitterlings sausage and cooked cold pork meats.
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