Winery Hervé VillemadeLes Saules
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
The Les Saules of the Winery Hervé Villemade is in the top 40 of wines of Cour-Cheverny.
Taste structure of the Les Saules from the Winery Hervé Villemade
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Saules of Winery Hervé Villemade in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Les Saules of Winery Hervé Villemade in the region of Loire Valley often reveals types of flavors of non oak, microbio or vegetal and sometimes also flavors of oak, tree fruit.
Food and wine pairings with Les Saules
Pairings that work perfectly with Les Saules
Original food and wine pairings with Les Saules
The Les Saules of Winery Hervé Villemade matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of chicken pie, mussels with white wine and tomato or shrimp curry (reunionese recipe).
Details and technical informations about Winery Hervé Villemade's Les Saules.
Discover the grape variety: Romorantin
Dry, vivid and structured whites with a golden robe, taut mouthfeel and sharp acidity, with aromas of citrus (lemon, grapefruit), apple, pear, white flowers, honey and pronounced chalky mineral notes. Good ageing potential, gaining wax and dried fruit notes with age. Near-exclusive star of Cour-Cheverny AOC in the Sologne. Very rare autochthonous Loire variety, introduced to the Loire valley by François I in 1519 according to tradition.
Last vintages of this wine
The best vintages of Les Saules from Winery Hervé Villemade are 2016, 2015, 2014, 2013 and 2010.
Informations about the Winery Hervé Villemade
The Winery Hervé Villemade is one of of the world's great estates. It offers 34 wines for sale in the of Cour-Cheverny to come and discover on site or to buy online.
The wine region of Cour-Cheverny
Single-varietal AOC in the Loire (1993, 70 ha across 11 communes in Loir-et-Cher) dedicated exclusively to Romorantin, introduced by François I in 1519 and grown nowhere else. 95% dry whites, 5% rare sweet wines. Pale yellow in youth turning gold, nose of white flowers, citrus, honey and quince. Vivid mineral palate with iodine character, lemony length and taut finish.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
