At the western edge of Anjou lies the small appellation of Savennières. The stony vineyards lie on slopes of slate and sandstone. They must be worked by hand, as they are too steep for machinery. All Savennières vineyards lie close to the Loire, where the warmer temperature and morning fog protects the vines from frost, a common problem in the area. The stones in the soil retain heat from the sun, providing much needed warmth as well. At one time, Savennières was made sweet, but the style has evolved over the years to a point where Savennières is now made fully dry. Nevertheless the wine retains the perfumed intensity of its ancestors.

Savennières is made entirely from Chenin Blanc. Yields are kept low to insure quality and concentration of flavor. Grapes are harvested for optimal ripeness and pickers will make several passes through the vineyards to select individual ripe grapes from bunches that may not yet be ready. Unlike the other great Chenin Blanc wines of the Loire, the impression of Savennières is not of fruit, but of mineral-rich soil.

Savennières pairs remarkably well with a wide range of food, but older, more delicate Savennières may be best appreciated by themselves, as an aperitif.


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