Region: Cheverny, Loire Valley
Variety: Gamay and Pinot Noir
Terroir: Sustainably Farmed; 25 year old vines; Northeast-facing on Clay and Limestone soils.
Winemaking: Pinot noir is destemmed and macerated for 8-10 days; Gamay is macerated for 15 days as whole clusters; Fermented and Aged in enamel-lined and concrete tanks; some Pinot Noir may be aged in old oak barrels.
"Let us tell you how we met François Cazin. In the early 1990’s, Joe Dressner and David Lillie (then working as the Loire buyer for Garnet Wine and Liquors) would travel each winter to attend the Salon des Vins de Loire. That fateful winter, the two had set out to find a producer from the recently created Cheverny appellation. Both started from opposite sides of the stand and tasted through every producer there. After comparing notes, the only wines both had truly enjoyed were François’. They approached him once more, this time together to ask if he’d be interested in having his wines imported to the United States. Here we are, nearly 30 years later and still working together.
Created in 1993, Cheverny is one of the most recent appellations in the Loire Valley. The area, south of the Loire and abutting the marshy region of Sologne (the best hunting grounds in France), has produced wines since the 6th century. The soils consist of various combinations of clay, limestone and silica. Many varietals are planted: Pinot Noir, Gamay, Cabernet and Côt for red wines, Sauvignon Blanc, Chardonnay, Chenin and Menu Pineau for the whites." -David Bowler Wines