# Coteaux du Layon Premier Cru 'Chaume' (2018)

- **Producer:** Château Soucherie
- **Colour:** white
- **Type:** dessert
- **Grapes:** Chenin Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €30
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apricot, peach, quince, pear, lemon, orange, ginger, vanilla, toast, butter, dried apricot, marmalade, dried fig, honey, cinnamon

## About this wine

Château Soucherie is a historic estate located in the heart of the Anjou region in the Loire Valley. Spanning across prestigious appellations, the estate is renowned for its meticulous vineyard management and commitment to expressing the unique terroirs of the region. The 'Chaume' Premier Cru vineyard sits on a south-facing amphitheater overlooking the Layon river, where morning mists and warm afternoon sun create the perfect microclimate for noble rot (Botrytis cinerea). This sweet wine represents the pinnacle of Loire Valley sweet winemaking, capturing the essence of botrytized Chenin Blanc with remarkable precision and longevity.

## Interesting facts

- Chaume was officially recognized as the first Premier Cru of the Loire Valley, highlighting its exceptional terroir.
- The grapes are harvested in multiple passes, sometimes up to 4 or 5 times, to pick only botrytized berries.
- The vineyard's unique amphitheater topography traps morning mists from the Layon river, essential for noble rot.

## Food pairing

The high sweetness of this Coteaux du Layon is perfectly balanced by its piercing acidity, making it an exceptional partner for rich, savory dishes like foie gras or blue cheese (where the salt cuts the sweetness). It also pairs beautifully with fruit-based desserts that mirror its orchard fruit notes, or moderately spicy Asian cuisine where the sweetness tames the heat.

## Wine making process

The grapes are harvested by hand in successive passes (tries) through the vineyard to select only the berries perfectly affected by noble rot. After gentle pressing, the juice undergoes fermentation in French oak barrels (a mix of new and used wood) using indigenous yeasts. The wine is then aged on its fine lees in oak barrels for approximately 12 to 18 months, allowing it to develop complexity, texture, and integration while preserving the vibrant natural acidity of the Chenin Blanc grape.