Langlois-Chateau Chinon Les Montifault 2003
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Langlois-Chateau has a rich history as one of the leading producers in the Loire Valley. Their Cremants are produced with standards far beyond the appellation requirements and even beyond Champagne AOC standards. The result is Méthode Champenoise wines of incredible finesse. The still Sancerres are equally notable and are benchmarks for the appellation, with brightness, intensity, depth and minerality.
Founded in 1885 by Edouard Langlois and Jeanne Chateau (hence the name). In 1973, the Bollinger family invested in Langlois, significantly revitalizing the vineyards and modernizing the cellar. Bollinger was naturally attracted by Langlois’ Crémant de Loire production, but the estate has become a leading quality producer in Sancerre, Saumur and other areas.
Langlois-Chateau owns and manages 175 acres of the best AOC vineyards in the Loire Valley. For the Crémants they have an intensely terroir-focused approach of drawing the best characteristics from 6 distinct vineyards areas and soil types in order to create and refined wines. Grapes are hand harvested in small bins, pressed gently, aging is at least 36 months (versus 12 month minimum), and reserve wines are incorporated. The crown jewel of their Sancerre holdings at Chateau de Fontain-Audon, from which they produce a single-vineyards Sancerre of the same name.
Cabernet Franc, a proud parent of Cabernet Sauvignon, is the subtler and more delicate of the Cabernets. Today Cabernet Franc produces outstanding single varietal wines across the wine-producing world. Somm Secret—One of California's best-kept secrets is the Happy Canyon appellation of Santa Barbara. Here Cabernet Franc shines as a single varietal wine or in blends, expressing sumptuous fruit, savory aromas and polished tannins.
An important red wine appellation in the Touraine district of the Loire, Chinon produces fanciful, light-bodied reds from the Cabernet Franc grape. Chinon also makes charming rosés from the same grape as well as white wines from Chenin blanc. But the reds give the area its fame. Often scented with fresh herbs, black tea and violets, Chinon reds show a lovely combination of fruit and acidity. However, styles have become more concentrated and ripe in recent years from improvements in vineyard management. Modern methods include planting grass between vineyard rows, using higher trellises and deleafing to increase sunlight to berries and therefore improve ripening. Even still, red Chinon is intended to be a light to medium bodied, refreshing wine to be enjoyed in its youth.
Fuller-bodied Chinons come from vineyard sites on the clay and tuffeau limestone slopes, usually from the southern exposed slopes of Cravant-les-Coteaux, and the plateau above Beaumont. Lighter styled wines come from the sand and gravel vineyards near the Loire or Vienne Rivers with the most refined examples coming from the area around Panzoult