# Domaine Philippe Tessier Cour-Cheverny "La Porte Dorée" (2023)

- **Producer:** Domaine Philippe Tessier
- **Colour:** white
- **Type:** still
- **Grapes:** Romorantin
- **Region:** Loire, France
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €39
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** pear, quince, apricot, grapefruit, lemon, lime, white pepper, butter, cream, honey, almond, caramel

## About this wine

Domaine Philippe Tessier was established in 1961 by Roger Tessier and expanded for nearly four decades by Philippe Tessier. In 2020, management passed to Simon Tessier and Marie Drancourt. Located in Cheverny within the Loire Valley, the estate is renowned for its organic, low-intervention approach. The single-parcel cuvée La Porte Dorée represents the estate's top white bottling, sourced from 65 to 90-year-old vines of Romorantin. Romorantin is an ancient, rare grape variety introduced to the Loire Valley in 1519 by King Francis I and today is exclusive to the Cour-Cheverny AOC.

## Interesting facts

- Romorantin was brought to the Loire Valley in 1519 by King Francis I and can only be bottled under Cour-Cheverny AOC.
- La Porte Dorée is made from 65 to 90-year-old vines and is only bottled in exceptional vintages.
- In 2023, Domaine Tessier skipped three other top single-parcel cuvées to focus quality on La Porte Dorée.

## Food pairing

The bracing acidity and rich texture of old-vine Romorantin slice through rich cream sauces, butter, and fatty meats like pork rillettes, while harmonizing naturally with fresh goat cheeses and delicate freshwater fish.

## Wine making process

Harvested entirely by hand with strict sorting, whole clusters undergo direct pneumatic pressing. Fermentation occurs spontaneously using native yeasts in large wooden casks (demi-muids) without artificial additives, enzyme additions, or temperature control. The wine undergoes full natural malolactic fermentation and ages for 10 months in oak demi-muids and neutral foudres. Bottling takes place without fining, accompanied by a light filtration and minimal added sulfur dioxide.