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Bourgueil is a wine appellation in the Indre-et-Loire department, covering 7 communes (Benais, La Chapelle-sur-Loire, Ingrandes-de-Touraine, Restigné, Saint-Patrice, Chouzé-sur-Loire and Bourgueil) in the heart of the Touraine region. The appellation produces red and rosé wines. Recognized as an Appellation d’Origine Contrôlée since 1937, the Bourgueil vineyard produces 70000 hectolitres a year, 4% of which are rosés.
The Bourgueil vineyards have monastic origins
The beginnings of the Bourgueillois vineyard are probably associated the presence Bourgueil Abbey founded in 990. In 1189, Abbot Baudry praises the beauty of its monastery and wine-growing region. Visit course centuries, the vineyards expanded beyond the walls of the of the abbey spread out hillsides and ancient terraces of the Loire. Enjoying his location at edge the Loire, the vineyards [passage supprimé] de Bourgueil is, for several centuries, the first step in the export process of fine wines, notably to the Flemish countries from the 17th century onwards, thanks to maritime trade. Among the artists and writersRabelais, Pierre de Ronsard, Balzac or even actor Jean Carmet sang the praises of Bourgueil wines.
The soils of AOC Bourgueil are composed of gravel and tuffeau.
The 1400-hectare vineyard covers a high alluvial terrace located on the right bank of the Loire. The viticultural terroir benefits from a temperate, oceanic-influenced climate. Temperature and precipitation levels match those of Angers and Tours, the name being located in the middle these two towns.
The vineyard soils stretch on three levels: islands of of pebbles emerging from the most recent alluvial deposits, a high terrace of sand and rubble from ancient alluvium and the limestone ribs coasts to the forest. Two groups of soils shape thename. On the one hand, the low terrace of gravel, sand and clay, a few centimetres to several metres deep, allows water to drain quickly and the soil to warm up quickly, producing supple, delicate, round and fruity wines. On the other hand, the hillsides are made up of Turonian tuff, a clay-limestone rock that is ideal for growing vines. Tuffeau, known locally as “la tuf”, is the rock used to build houses and châteaux, as well as the cellars now used to preserve the fine bottles of Bourgueil.
Bourgueil is a wine with light, fruity notes.
The wines of Bourgueil are produced using the Cabernet Franc grape variety, locally known as “Breton “Breton”, which may be complemented by Cabernet-Sauvignon without exceeding 10% of the final blend.
When young, the red wine of Bourgueil distinguishes itself by its sparkling cherry color, garnet or purple. As it agesreflections of amber color appear. The rosé is characterized by a pink deep pink deep pink.
On the nose, Bourgueil red is a wine with a strong aromatic. Notes of cherry, morello cherry, strawberry or blackcurrant are first detectable, followed by raspberry aromas. This wine can also evoke licorice or green bell pepper. [passage supprimé]. After a few years in the aromas of fresh red fruit evolve towards notes of cooked fruit or evenspices. At the end of the guard, Bourgueil expresses animal scents animal scents such as leather or fur, combined with woody woody reminders. Mature wines release gamey notes.. Rosé wines express a diversity of fresh fruits.
On the palate, gravel wines are supple, light and fruity, with a hint of acidity at the end, reminiscent of the Loire Valley. Their tannic structure is often very present but melted. Tuffeau wines are tannic, with a texture that is both complex and fleshy. They reach full maturity after a few years in the cellar, and are are capable of ageing for more than 15 years, just like the great vintages of the appellation.. They can then unveil from tips [passage supprimé] slightly smoky or spicy. Rosés are much more structured and bring freshness on the palate. They lack amplitude of red wines, but are perfect accompaniments to summer meals. summer meals.
Red wines made from gravel can be kept for 2 to 5 years, while red wines made from tuffeau can be kept for 3 to 10 years. Rosé wines can be kept from 1 to 4 years.
Bourgueil goes well with a variety of meats and cheeses
Bourgueil red wine goes perfectly with charcuterie, white meat, cheeses such as Saint-Maure and red fruit salad. Red wines from from gravel are particularly well suited to with white meats white meats or cheeses and are best served at around 16°C. The wines from from tuffeau are ideal for accompanying red meats, of game or cheeses, and are best enjoyed at around 17°C. Rosé wines are ideal for charcuterie and grilled meats, and should be enjoyed at around 10°C.
Exceptional vintages in the Bourgueil appellation
The best vintages of Bourgueil appellation correspond to the years 1928, 1929, 1945, 1947,1949, 1953, 1955, 1959, 1978, 1985, 1989, 1990, 1995, 1996 and 2005. In particular, the 1929 vintage stood out as an exceptional vintage, the 1945 and 1947 vintages as vintages of the century, and the 1959 and 1989 vintages as vintages of the millennium.
The red wines known as exceptional vintages correspond to years 1929, 1945, 1947, 1949, 1955, 1959, 1971, 1985, 1989, 1995, 1996 and 2005, and for rosés, the years 1928, 1929, 1945, 1947, 1949, 1953, 1955, 1959, 1961, 1978, 1985, 1989, 1990, 1995 and 2001.
2 Bourgueil estates to discover
Domaine des Ouches
The 17-hectare Domaine des Ouches is an eight-generation family estate, now run by brothers Thomas and Denis Gambier. They produce several types of red wine from their different terroirs. They also offer a rosé wine that reveals other characteristics of Cabernet Franc. The wine is aged in tuns, vats, barrels or terracotta jars.
Domaine des Vallettes
Domaine des Vallettes is a 26-hectare family estate run by the Jamet brothers, from winegrowers who come from eight generations of winegrowers in Bourgueil. The two categories of soils specific to edges of the Loire banks can be observed at the Domaine : gravel and sand at Saint Nicolas de Bourgueil and à Anjou, clay-limestone in the Bourgueil hillsides. Around 180,000 bottles are produced each year.
