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The Loire Valley is a beautiful, scenic area of France known for appellations like Touraine and Anjou.  Grapes like Cabernet Franc, Chenin Blanc and Sauvignon Blanc do well in this area because of the maritime climate and chalky limestone soils.  The Loire river meanders 629 miles through the valley to the Atlantic ocean with tributaries giving life to wine growing regions along the way.   Winemaking history in the Loire goes back to the 1st century with viticultural records dating back to the 6th century.

Domaine Sylvain Bailly is a family run business based in village called Bué.  Marie Héléne and Jacques, along with daughter Sonia have been tending to the winery for over twenty years.  Over 70% of the vineyards are covered with grass to keep the limestone and Kimmeridgian marl soils from eroding.  Protection of the environment at the winery is a continual focus.  Here’s my notes from this wine:

APPEARANCE

Color: Clear
Brightness: Day Bright
Red Color: Straw with a tint of green
Rim Variation: N/A
Viscosity: Medium

.

NOSE

Condition: Clean
Intensity: Medium Plus
Aroma: Youthful
Fruit: Tree fruit- pear
Earth: Chalk
Other: white flowers, spices

.

PALATE

Sweetness: Dry
Body: Medium
Fruit: green apple, grapefruit, lemongrass
Earth: Chalkiness
Alcohol: Medium
Acidity: Medium Plus
Complexity: Medium
Finish: Medium length

One of the giveaways for Sauvignon Blanc is the grapefruit note.  It’s part of the Sauvignon Blanc’s personality, no matter what region it’s grown in.  It’s usually apparent on the nose, but with this wine you might not detect it straight away.  I didn’t pick up any grapefruit, but there was some nice tree fruit in the form of Bartlett Pears on the nose.  Sauvignon Blancs from the Sancerre region of France are grown in Limestone soils, which give the wine a chalky/earthy note.  On the palate, the grapefruit came through with a slightly higher acidic and chalky texture.  I found this wine to be a good weekday wine, and a good example of Sancerre at $19.

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Catherine and Pierre Breton are leading a new movement of organic viticulture in the Bourgueil appellation of the Loire Valley.  I’ve had a few of their wines and have been impressed each time.  Their sparkling wine made from Chenin Blanc is one not to be missed.

I came across Domaine Breton wines at Kermit Lynch, one of my favorite wine shops in Berkeley.  The 2009 Domaine Breton Bourgueil Cabernet Franc demonstrates why this producer is gaining popularity in trendy shops and restaurants in Paris.  There was some distinct chalkiness in this wine as there is in wines grown in Limestone soils.  Limestone is prevalent in the Loire valley, which is nice.

It’s a red and it’s 2009 vintage.  Do the math and you’ll see this wine was harvested about 10 months ago, give or take.  Although young, this Cab Franc was singing like a bird right out of the bottle.  Rich, full and well made.  Here’s a few notes:

APPEARANCE

Color: Clear
Brightness: Star Bright
Red Color: Garnet
Rim Variation: yes, pink at the edges
Viscosity: Medium

NOSE

Condition: Clean
Intensity: Medium Plus
Aroma: Youthful
Fruit: Red fruits, black cherry, quince
Earth/Chalk/Forest

PALATE

Sweetness: Dry
Body: Medium
Fruit: Black cherry, stewed plum, cola, olive
Earth/Chalk/Forest
Alcohol: Medium Minus
Acidity: Medium
Complexity: Medium Plus
Finish: Medium

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• 2007 Vouvray “Èpaulé Jeté”, Catherine & Pierre Breton, Loire (blindtasting.twoday.net)
• Cabernet Franc from the Loire: Exceptional Values from Bourgueil, St. Nicolas-de-Bourgueil, Chinon, Saumur and Anjou (i-winereview.blogspot.com)
• Women Winemakers (wineterroirs.com)