LOIRE VALLEY

France's heart, the Loire Valley, is renowned for its stunning landscapes, magnificent châteaux, and exceptional wine. This region is steeped in a rich history and vibrant culture. It is the birthplace of Renaissance writer Rabelais and the location where Joan of Arc led French forces to victory in the Hundred Years’ War. Furthermore, the residents of the Loire Valley speak the purest form of the French language, making it the cradle of linguistic heritage. Within the Loire Valley, there are distinct wine regions, each with their own unique grapes, appellations, and styles. In recognition of its contributions to French and global culture, the Loire Valley (stretching from Sully-sur-Loire to Chalonnes-sur-Loire) was added to UNESCO's World Heritage list in 2000. The Loire Valley is divided into four main regions: Lower, Middle, Centre, and Upper Loire. 

The wines we have for this month originate from the Anjou and Touraine regions in the Middle Loire. As you move away from the coast, the maritime weather becomes milder. The climate and seasons here are more distinct and welcoming. This specific part of the Loire Valley, while relatively flat, is one of the warmest regions. In the Western Anjou, there are dark schist soils known as "Anjou Noir" that produce robust, well-structured wines. Digging is not possible, so the cellars are built above ground. On the other hand, the eastern part of the region showcases oyster-speckled limestone called "tuffeau blanc." This type of soil is easily crumbly, making it ideal for producing sparkling wines. Touraine is situated on the Paris Basin, which means it is rich in limestone, specifically "Turonian tuffeau," topped with flinty clay known as "perruches," or sand and gravel. Each of these soil types contributes to the wine's intensity, structure, and aging potential. Tuffeau is considered the most esteemed, followed by perruches, and finally gravel.

Back in the 18th century, Clos Roussely was an outbuilding of the enormous castle perched at the center of the village of Angé-sur-Cher. Even today, its meter-and a-half thick walls do a better job of insulating the ancient winery than most modern constructions, and the 250-year-old, hand-dug caves are stacked floor-to-ceiling with perfectly conditioned barrels. The transition from outbuilding to winery began in 1917, when Anatole Roussely purchased it with the intention of converting it into a winemaking facility. He was the first of four generations to pour his life's work into the Clos, and today his great-grandson, Vincent Roussely, carries on the tradition with the same meticulous attention to detail.    Vincent decided to take over the operation and buildings of the old trade in 2001.  Since then, he has continued to bring this place back to life, to develop it to better welcome and share his passion for wine. 

Stéphane Rocher was a marketing and advertising executive in Paris for many years. In 2008 he completed a winemaking course in Montreuil and in 2011 Stéphane decided to leave the city and buy and renovate a farm in Anjou where he grew up. The property he purchased included a winery and a house set on 2 hectares of rolling hills. ​While he renovated his property, Stéphane worked as a caviste in Anjou.  Over time he purchased additional hectares of vines and at this point began to focus completely on his own vineyards and making his own wine. ​Today Stéphane owns 25 hectares of land split between vines, forested areas, vegetable gardens and rolling fields. His vines stretch over 6.5 hectares of land. Stéphane's vision is all about championing the ecosystem and biodiversity of his property and he follows biodynamic principles. Stéphane's vines are certified organic by Agriculture Biologique. ​