France, Loire, Cheverny
Our long search for just the right Cheverny producer has culminated in our finding Luc Percher. He has practiced organic viticulture for several years and with 2013 will be certified. Harvesting is done entirely by hand. Only indigenous yeasts are used for the natural fermentations. But the real treat here is the age of the vines—the Cheverny blanc and rouge average 50 years of age. The Cheverny blanc is also a large portion, 40%, of Menu Pineau, instead of the more recently introduced Chardonnay, paired with Sauvignon. And, while he has only a small parcel (sadly) Luc’s Cour-Cheverny Romorantin vines are at least 100 years old, possibly 120. His whites need time in bottle for these autochthon varieties to express themselves. In my professional opinion Luc’s wines are really, really good.
|Wine||Varietals||Vine Age||Soil Type||Farming Type|
|Cheverny Blanc||60% Sauvignon Blanc, 40% Menu Pineau||50 years||Siliceous clay||Organic|
|Vin de France Menu Pineau Racines||Menu Pineau||60 years||Siliceous clay||Organic|
|Cour Cheverny Blanc||Romorantin||100-110 years||Siliceous clay||Organic|
|Cheverny Rouge||50% Pinot Noir, 50% Gamay||45 years||Siliceous clay||Organic|