Grape variety : Chenin blanc
The origins
of Chenin blanc
Chenin Blanc evolved gradually over time, but it was Thomas Gohier, Lord of Chenonceaux, who gave it true nobility. Wishing to plant vines around his château, he introduced several white grape varieties, but only Chenin adapted perfectly to the soils and climate of Anjou ! Thus, the reputation of Chenin Blanc was born (Henri II was said to be a great admirer), and perhaps even its name. According to some historians, the name « Chenin » comes from the Château de Chenonceaux ; others trace it to the Mont-Chenin monastery…
By the 15th century, Chenin had become the dominant white grape variety in Touraine and Anjou. Even Rabelais references it in his famous work "La vie très horrifique du grand Gargantua" (Book I, chapter XXV), where he writes : "And, with big Chenin grapes, spearing the legs of Forgier, so well that he was so much healed".
From that point on, Chenin’s success never faded. Legend has it that when the Huguenots were exiled under Louis XIII and later Louis XIV, they brought Chenin vines with them to South Africa, where the grape has since thrived under the name Steen.
Vinification methods
of sweet wines
The Anjou region benefits from a particularly mild climate, ideal for the development of a unique fungus: the Botrytis Cinerea, also known as noble rot. Here is an illustration of a Chenin nearly covered in Botrytis. The more the berry is affected, the more it dehydrates, concentrating in sugars and aromas. The resulting juice is intensely rich and flavorful.
Another method used is known as passerillage. This technique allows the grapes are left to dry naturally on the vine. Exposed to sun and wind, the water inside the berries evaporates leading to a natural concentration of sugars, acids and aromatic compounds. The result : wines with remarkable inensity, freshness and complexity.
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