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Chinon is the appellation for red wines from the historic town of Chinon and 17 surrounding communes in the central Loire Valley wine region of France. Although technically a part of the Touraine district (which is defined by the political boundaries of the city of Tours), Chinon is markedly different from its neighbors and is often grouped together as a separate unit with Bourgueil, just the other side of the Loire river.
Chinon produces mostly red wines (one of very few Loire appellations to do so), although about 10% of its wines are rose and around 1% are whites made from Chenin Blanc. The reds and roses are characterized by their crisp, refreshing acidity and prominent spiced-fruit flavors. These are made almost entirely from Cabernet Franc (although up to 10% Cabernet Sauvignon is allowed), which responds particularly well to the mild, maritime-influenced climate and free-draining soils here. The reds vary from light-bodied, fruit-driven styles, not dissimilar to good Beaujolais, to silky, mid-bodied wines with complex notes of undergrowth, spice and ripe berry fruit. Tasting notes for Chinon reds often cite raspberries and pencil shavings. One hundred years ago, these wines were held in the same high regard as those from the communal appellations of the Medoc in Bordeaux.
In line with the quintessentially French notion of terroir, Chinon reds strongly reflect the soil in which the vines were grown. The area around Chinon is blessed with two soil key types, both of which are well suited to producing quality Cabernet Franc wines. The gravelly alluvial soils close to the banks of the Loire generate lighter, fresher styles with aromas of red berries and licorice, while those rich in the local 'tuffeau jaune' stone type produce richer, spicier wines with 'animal' aromas such as leather and fur.
Tuffeau is a yellowish, fragile sedimentary rock characteristic of the Loire region where it was formed during the Turonian era (named after Touraine) roughly 90 million years ago. A combination of sand and marine fossils, the rock is extremely porous, absorbing water rapidly and disseminating it slowly. These qualities are ideal for viticulture, as they draw excess water away from vine roots and hold reserves that stop the vines from shutting down entirely during drier periods.
Just as Chenin Blanc has its own name (Pineau) here in the Loire region, so the local name for Cabernet Franc is Breton. This is not a reference to Bretagne, the region just to the north-west, but the name of the man given credit for bringing the variety to popularity in the 17th century. Abbot Breton, of Bourgueil Abbey, planted and tended to his Cabernet Franc vines with such care that local vine growers followed his lead and began producing what was to become the Loire Valley's signature style of red wine. (© Proprietary Content, Wine-Searcher)
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