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Classified as a VDQS in 1973, Cheverny moved to full AOC in 1993. The appellation extends along the left bank of the ...Read more...
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Straw bright, aromas of yellow fruits, marzipan and wet rock; flavor notes of lemon curd, yellow apple, honey and minerals, driven by great acidity... Read more
Notes of apple and peach(?); some minerality. Nice. Read more
Wonderfully sweet with a nice short finish. Read more
Food Pairings for Domaine du Salvard Sauvignon Blanc Vin de Pays du Jardin Unique
Straw bright, aromas of yellow fruits, marzipan and wet rock; flavor notes of lemon curd, yellow apple, honey and minerals, driven by great acidity to a graceful, long finish. A wonderful mid-Loire Sauvignon Blanc - thanks Kermit Lynch!
Notes of apple and peach(?); some minerality. Nice.
Wonderfully sweet with a nice short finish.
Notes of green banana when cold, bell pepper flesh when warmer. Slight minerality and citrus pith. Perhaps dry almond, but this really isn't a nutty wine at all. Delightfully crisp. Goat cheese, but perhaps not with seafood. Salt might be jarring
External Reviews for Domaine du Salvard Sauvignon Blanc Vin de Pays du Jardin Unique
Classified as a VDQS in 1973, Cheverny moved to full AOC in 1993. The appellation extends along the left bank of the Loire from Sologne to the outskirts of Orleans. Its symbol is the castle of Cheverny, built in the style of Louis XIII. Domaine Salvard has been a family wine estate since the 1890s. From father to son, the Delailles continue to transmit the family's winemaking passion. Craftsmen of terroir and quality since the beginning, the latest generation expertly manage their 30 ha of vines with a program of conscientious vineyard management. After the grapes for the Cheverny Blanc are picked they receive a short maceration followed by a pneumatic pressing. Settling of the juice for 48 hours is succeeded by an alcoholic fermentation in thermoregulated stainless steel tanks at a temperature of 18-20°c for 10 days. The wine rests on its fine lees at 12°c for 3-12 months of maturation (according to the cuvée) before bottling. So much for the fiche technique. The Cheverny Rouge is another one of those 'the cranberry-juice-is-on-the-loose' numbers, a fruitsome soother blended from Pinot Noir and Gamay. Mildly serious frivolity, if you know what I mean. Grapes are macerated and fermentation with the skins last 8-10 days at 28°C so most of the colour and aroma is drawn out. Gentle pneumatic pressing avoids drawing out harsh tannins. After malolactic the wine is stored in underground vats before bottling. A mid-cherry red, an engaging nose of red cherries, cloves and earth, lively, fresh and fruity with strawberry and liquorice dominant on the palate with acidity and tannin provided by the Pinot the red Cheverny is a good accompaniment to guinea fowl, chicken, charcuterie and hard cheeses.
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