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This week: Jasnières
What are the two primary styles? What grape(s) are they made from? Name 3 producers.
Snuggled up along the Loir tributary, Jasnières AOP is authorized for 100% Chenin Blanc in the Touraine region of the Loire Valley. The area is within the larger Coteaux du Loir, which it was formerly a subzone of, and shares the same beautiful tuffeau soils as its neighbors to its southwest, Vouvray.
The styles authorizes are dry and sweet, though I’ve had neither sadly enough.
With that being said I had to look up producers to list.
I chose a seemingly popular one from Kermit Lynch and two from the Vins de Loire website.
- Pascal Janvier
- Domaine de la Roche Bleue
- Domaine Gigou
Can’t wait to hear the rest of the input from the fam!
A local retailer carries the Pascal Janvier and it's shown up to tasting group a couple of times. It drove me bonkers 12 months apart. It's such a fresh, almost Chablisienne expression of Chenin that I just end up confused. None of the oxidative, bruised fruit, wooly elements of Vouvray or Savennieres, and the cirtus is so tart that it's difficult to definitively distinguish between lemon and orange. Tart Pears, tart generic citrus, screaming acid, some lees contact leads to difficulty saying Chenin with any confidence.
Is this the typical profile for Jasnieres? Like Kat, my experience is pretty non-existent with this region, so I'm unsure as what to think of it.
Jasnières AOC is situated in the Sarthe department of the Loire Valley, and covers 65 hectares (160 acres).This is one of the Loire Valley’s northernmost appellations. The vineyards are protected by the Bercé forest to the north, while the adjacent valleys and hillsides face south, enjoying a temperate Touraine climate broken down into a number of microclimates.
Dry and sweet wines are produced from Chenin Blanc grown in Turonian chalk (tuffeau), broken down into siliceous clay on the steep slopes. Wikipedia states that also red wine is made from Pineau d’Aunis and Cabernet Franc, but it seens after further research, that isn't the case.
Jeremy these are the typical descriptors that I found in the Loire Valley wines website ( I haven't tasted any of the wines myself):
-Floral and fruity, often with a mineral edge, subtly developing notes of dried fruit, tropical fruit, honey and spices and maintaining good freshness on the finish.
Producers include Domaine Lelais, Domaine de la Charrière and Domaine de Bellivière.
I have Domaine Cezin on my list, come visit
Domaine de Belliviere, Eric Nicolas is outstanding
I’m not sure people should be bringing Jasnieres to a tasting group unless you’re specifically not bringing testable wines.
If you find a producer there that mimics either classic Vouvray or classic Savennieres and are bringing it to try and get people to call one of those then I guess it’s okay? It’s like bringing a Bordeaux Blanc that’s not from Graves- as long as it’s made in that classic style I think that’s acceptable. Don’t bring me the 100% SB in 100% stainless that’s made like Sancerre though- that’s not classic Graves blanc.