Producer wine
Domaine Philippe Tessier

COUNTRY :
France

REGION :
Loire Valley

PRODUCTION :

Philippe Tessier

Domaine Tessier was founded in 1961 by Roger Tessier, with his son Philippe taking the reins 20 years later in 1981. They are located in the heart of the Cheverny and Cour-Cheverny AOC’s and currently have 23ha of vines.

The vineyard exists in a microclimate that keeps the vineyards cool, situated between the Loire River and the forest of Cheverny, Chambord and Solonge and has been Ecocert certified since 1998.

Philippe believes that a wine should be the expression of the place from which it comes and should reflect the climatic conditions of the year, as well as the vigneron that produces it, while also respecting the life of the soil and the environment. He believes that it should give pleasure but must also be sound and healthy, alive and digestible and above all, it should be a natural wine.

CUVÉES
Wine

“Les Martines”

Region: Loire
Grape: Romorantin
Vineyard Size: 23 hectares
Soil: limestone bedrock, clay
Average Age of Vines:
Farming: organic
Harvest: by hand
Winemaking:
Aging:
Fining: none
Filtration:
So2:

Wine

“Rosé d’Aunis”

Region: Loire
Grape: Pineau d’Aunis
Vineyard Size: 23 hectares
Soil:
Average Age of Vines:
Farming:
Harvest:
Winemaking:
Aging:
Fining:
Filtration:
So2:

Wine

“Dédé”

Region: Loire
Grape: Sauvignon Blanc
Vineyard Size: 23 hectares
Soil: calcareous clay, silica
Average Age of Vines:
Farming: organic
Harvest: by hand
Aging: 12 months
Fining: none

Wine

“Point Nommé”

Region: Loire
Grape: Pinot Noir
Vineyard Size: 23 hectares
Soil: limestone, silica, clay
Average Age of Vines: 25 years
Farming: organic
Harvest: by hand
Winemaking: fermentation in stainless steel with native yeasts
Aging: 10 months in barrique
Fining: none
Filtration: none
So2: none

Wine

“Roger Tessier”

Region: Loire
Grape: Romorantin
Vineyard Size: 23 hectares
Soil: limestone bedrock, clay
Average Age of Vines: 60 years
Farming: organic
Harvest: by hand
Winemaking: direct press, malolactic fermentation in barrels with indigenous yeasts
Aging: in barrels
Fining: none
Filtration: light
So2: 55 mg/L

Wine

“Côquinze”

Region: Loire
Grape: Gamay, Pinot Noir
Vineyard Size: 23 hectares
Soil: clay, limestone
Average Age of Vines:
Farming: organic
Harvest: by hand
Fining: none

Wine

“Coganis”

Region: Loire
Grape: Côt, Gamay, Pineau d’Aunis
Vineyard Size: 23 hectares
Soil: clay, limestone
Farming: organic
Harvest: by hand
Fining: none

Wine

Cour-Cheverny

Region: Loire
Grapes:
Romorantin
Vineyard Size: 23 hectares
Soil: limestone bedrock, silica, clay
Average Age of Vines: 20 years
Farming: organic
Harvest: by hand
Winemaking: malolactic fermentation in stainless steel with native yeasts
Aging: in stainless steel tanks
Fining: none
Filtration: light
So2: 34 mg/L

Wine

“Le Point du Jour”

Region: Loire
Grapes:
Pinot Noir, Gamay
Vineyard Size: 23 hectares
Soil: clay, limestone
Average Age of Vines: 20 years
Farming: organic
Harvest: by hand
Winemaking: 30% destemmed, semi-carbonic maceration
Aging: in big barrels
Fining: none
Filtration: none
So2: 15 mg/L

Wine

Cheverny Blanc

Region: Loire
Grapes:
Sauvignon, Chardonnay, Orbois
Vineyard Size: 23 hectares
Soil: sand, clay
Average Age of Vines: Less than 20 years
Farming: organic
Harvest: by hand
Winemaking: malolactic fermentation in stainless steel with native yeasts
Aging: 6 months in tanks and old neutral barrels
Fining: none
Filtration: none
So2: 12 mg/L

Wine

“La Porte Dorée”

Region: Loire
Grape:
Romorantin
Vineyard Size: 23 hectares
Soil: limestone bedrock, clay
Average Age of Vines: 80-90 years
Farming: organic
Harvest: by hand
Winemaking: slow, malolactic fermentation in
Aging: 10 months in demi-muids and oak
Fining: none
Filtration: light
So2: 24 mg/L

Wine

Cheverny Rouge

Region: Loire
Grapes:
Gamay; Pinot Noir; Cot
Vineyard Size: 23 hectares
Soil: clay, limestone
Average Age of Vines: 15 years
Farming: organic
Harvest: by hand
Winemaking: gamay goes through 15 day carbonic maceration, fermented separately
Aging: in tank
Fining: none
Filtration: light
So2: 6 mg/L