Producer wine
Domaine 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.

They currently produce 2 different AOC wines: Cour-Cheverny from the local grape Romorantin, white, red and rose Cheverny, all of which are blends. They also make a very tasty Pet-Nat.

The vineyard exists in a microclimate that keeps the vineyards cool, situated between the Lore 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

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

Cheverny Rosé

Grapes:  70% Pinot Noir, 30% Gamay
Vineyard Size: 23 Hectares
Soil: Silice, Clay
Average Age of Vines: Less than 10 years
Yield: 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

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

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

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

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