VINS ET GRANDS DOMAINES DE LOIRE
THE LOIRE
The Loire Valley has been a popular destination for wine lovers and tourists for centuries. It was favoured by the French Royal Family in the fifteenth and sixteenth centuries and much of their heritage remains; magnificent and beautiful châteaux can be found throughout the region. In terms of wine the region can be divided into four areas: the Nantais, Anjou and Saumur, Touraine and The Central Vineyards. Vines were first planted here in Roman times and now the area contains 63 AOC appellations, 13 VDQS appellations and numerous vin de pays wines, the most famous of which is the Vin de Pays du Jardin de la France.
THE FAMILY
The Saget family has been growing vines in Pouilly for generations. The Domaine has seen considerable success since 1976, when management fell to Jean-Louis Saget. From an original 4 hectares of vines, the Domaine at Pouilly now covers 40 hectares, tended to by Jean-Louis's brother, Christian.
THE VINEYARDS
Situated on the right-bank of the Loire, the vineyards profit from an excellent location. Although quite susceptible to spring hails, they enjoy a favourable micro-climate tempered by the Loire. The marls covered with clay-limestone and the flint stones covering the kimeridgian soil add charm and great character to the Roches and Logères range of wines. There are some plantings of Chasselas in the appellation Pouilly-sur-Loire, but the majority of the vineyards are planted in Sauvignon Blanc, king of the Pouilly Fumé and still called fumé blanc locally. Tight control of chemical treatments, careful fertilisation and crop control allow us to produce grapes of the highest quality.
There are several other smaller Domaines that are part of the Saget family. They include:
The best vines and soils belonging to the Saget family can be found here. The average age of the vine is 20 years old and the vineyards are planted entirely with Sauvignon Blanc. Mineral tones, elegance, roundness and freshness are the qualities of this Pouilly Fumé produced by Le Domaine Saget. An etched bottle has been created for this magnificent wine.
The underground cellars of La Perrière form an impressive historic site and give visitors the opportunity to taste the wines and sample the local Chavignol goats' cheese. Domaine de la Perrière, whose name means "large stone", and is evocative of the mineral notes found in the Sauvignon grape in this area, extends over 40 hectares of Sauvignon and 4 hectares of Pinot Noir in AOC Sancerre. One of the particularities of this Domaine is that it is sole owner of 10 hectares on flinty ground, which gives wines that are fleshy and age well. The protection of the vines is carried out with the greatest respect for the ground and natural fauna. 40% of the plots are still harvested by hand, notably the Pinot Noir and the grapes used for the cuvée Mégalithe.
Other noted Domaines include Domaine Balland-Chapuis, Sancerre, Domaine d'Artois, Touraine, Domaine Chupin, Anjou, and Château de la Mulonnière, Coteaux du Layon and Anjou.
THE WINES
Sancerre Sélection Première and Pouilly Fumé Les Logères
Dry white wines of the Loire typically have fresh, fine, supple, delicate aromas. They go well with fish in sauces as well as light meats.
The rosé wines of the region are light, fruity and refreshing and an ideal accompaniment to fish and seafood.
Although the area is best known for its white wines, there are some outstanding reds.
The younger red wines are a wonderful accompaniment to simple roasted meats. The heavier, richer red wines are a perfect complement to game or meat in a thick sauce.
A full list of Muscadet, Anjou and Touarine wines from Guy Saget are also available.
FOOD AND WINE
Cuisine in the Loire Valley has been influenced by various factors over the years, from the tastes of the Royal Court, to the Crusaders, to the sea-faring traders. Poultry and cattle are important to the local cuisine, as is duck. Much game and hare is turned into thick luscious stew. Pork is found in many forms, notably in the form of rillettes. The river itself is filled with many varieties of fish, the most common being Salmon, Eel, Perch and Carp. Mushrooms are grown in abundance in the region, as the constant temperatures and the region's humidity provide ideal growing conditions. One of the most famous products from the area is goats' cheese. The Loire Valley is filled with orchards, so fruit features predominantly in the cooking. It is said that tarte tatin originated in this area.