Francis Jourdain – Touraine and Valençay
This is a 20 hectare estate based in Lye, which is a few kilometres east of Saint-Aignan and right at the eastern end of the Touraine appellation. There are eight hectares in AC Touraine and 12 in Valençay. The vineyards are grassed over except for some 15-30cms under the vines. They use native yeasts.
Of the three whites I tried I preferred the 2007 Les Terrajots Valençay – 80% Sauvignon Blanc, 15% Chardonnay and 5% Sauvignon Rose. The vines are planted on soil called cherts, which is limestone and flint. The wine spends 6-8 months on its lees and has some attractive grapefruit weight and length with the Chardonnay giving some additional roundness. Their 2008 Touraine Sauvignon lacked a bit of zip and punch in the finish.
I liked the spicy and peppery 2008 Valençay Rosé with its crisp finish. It’s a blend of Cabernet Franc, Côt Gamay, Pinot Noir and Pineau d’Aunis. 50% is from pressurage direct (immediately pressed) and 50% saignée (juice run off from red wine vats).
The Jourdain reds tend to be rather rustic. I suspect that the fruit is good and that a little fine-tuning in the winery would make of them better. For me the spicy and weighty 2006 Touraine Côt was the best.
This is a 20 hectare estate based in Lye, which is a few kilometres east of Saint-Aignan and right at the eastern end of the Touraine appellation. There are eight hectares in AC Touraine and 12 in Valençay. The vineyards are grassed over except for some 15-30cms under the vines. They use native yeasts.
Of the three whites I tried I preferred the 2007 Les Terrajots Valençay – 80% Sauvignon Blanc, 15% Chardonnay and 5% Sauvignon Rose. The vines are planted on soil called cherts, which is limestone and flint. The wine spends 6-8 months on its lees and has some attractive grapefruit weight and length with the Chardonnay giving some additional roundness. Their 2008 Touraine Sauvignon lacked a bit of zip and punch in the finish.
I liked the spicy and peppery 2008 Valençay Rosé with its crisp finish. It’s a blend of Cabernet Franc, Côt Gamay, Pinot Noir and Pineau d’Aunis. 50% is from pressurage direct (immediately pressed) and 50% saignée (juice run off from red wine vats).
The Jourdain reds tend to be rather rustic. I suspect that the fruit is good and that a little fine-tuning in the winery would make of them better. For me the spicy and weighty 2006 Touraine Côt was the best.
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