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

Tessier Cour-Cheverny

Grapes: 100% Romarantin
Vineyard Size: 23 Hectares
Soil: Sandy loam
Average Age of Vines: 5-20yrs
Yield: 25hl/ha
Harvest: By hand.
Winemaking: Malolactic fermentation after direct pressing.
Aging: Aged in Tank
Fining: No
Filtration: Light
So2: 34mg/l

Wine

Tessier Cheverny Blanc

Grapes: 80% Sauvignon, 15% Chardonnay, 5% de Orbois
Vineyard Size: 23 Hectares
Soil: Sand, poor clay
Average Age of Vines: Less than 20 years
Yield: 40-50hl/ha
Harvest: By hand.
Winemaking: press direct fermented in tank wild yeast+ malolactic
Aging: 6 months in tank
Fining: No.
Filtration: No.
So2: 33g/hl

Wine

Tessier Cour-Cheverny “La Porte Dorée”

Grape: Romorantin
Vineyard Size: 23 Hectares
Soil: Clay and limestone
Average Age of Vines: 60-80 years
Yield: 44hl/ha
Harvest: By hand.
Winemaking: long fermentation + malolactic, wild yeast
Aging: 10 months in demi muid and oak
Fining: No.
Filtration: Light.
So2: 46g/hl

Wine

Tessier Cheverny Rouge

Grapes: 60% Gamay; 30% Pinot Noir; 10% Cot
Vineyard Size: 23 Hectares
Soil: Clay and limestone
Average Age of Vines: 15years
Yield: 35hl/ha
Harvest: By hand.
Winemaking: 15 days of carbonic maceration for the gamay, 30% of destemmed grapes for Pinot noir, destemmed grapes fro Cot. Fermented separately in tank.
Aging: Aged in Tank, blend in december
Fining: No.
Filtration: Light.
So2: 6mg/l

Wine

Tessier Cheverny Rouge “Le Point du Jour”

Grapes: 70% Pinot Noir; 30% Gamay
Vineyard Size: 23 Hectares
Soil: Clay and limestone
Average Age of Vines: 20 years
Yield: 32hl/ha
Harvest: By hand.
Winemaking: 30% destemmed, semi carbonic maceration.
Aging: Aged in big barrels
Fining: No.
Filtration: Light.
So2: 15mg/l