Chinon, a place in the Loire Valley where history and viticulture coexist harmoniously, is tucked away along the tranquil banks of the Vienne River. Renowned for its world-class wines, historic sites, and stunning landscapes, Chinon provides an immersive experience into the core of French winemaking and tradition.
Mediaeval Origins to Contemporary Prestige
The history of Chinon starts in the Middle Ages, when its rich soils drew inhabitants and its advantageous location made it a centre of culture and politics. During the Hundred Years’ War, the Plantagenet kings called the majestic Château de Chinon, which is situated atop a rocky hill, their home and bastion. Important historical events, such as Joan of Arc’s encounter with Charles VII in 1429, also took place at this citadel.
The surrounding area slowly gained a reputation for its wine while the château remained a symbol of authority. The Middle Ages saw the true emergence of winemaking, although the Romans brought vines to the area. Monks, stewards of the land, refined viticultural techniques and began cultivating the grape that would become synonymous with Chinon: Cabernet Franc, locally known as Breton.
By the 15th and 16th centuries, Chinon wines gained fame beyond local borders. François Rabelais, the famed Renaissance writer and native son of Chinon celebrated its wines in his works, linking them forever with joy, conviviality, and intellectual pursuits. In 1937, Chinon received its official Appellation d’Origine Contrôlée (AOC) status, cementing its place among France’s most esteemed wine regions.
In the Indre-et-Loire, the town of Chinon is located on the banks of the Vienne River. The somewhat steep banks of the Vienne and the gentler slopes that stretch north from the hills above Chinon to the Loire are both covered by the vines of the Chinon AOC. On top of rather hard Turonian limestones, the vineyards are nearly entirely composed of gravel and scree that have been eroded. The Jurassic rock of the Loire replaces the Turonian limestones as one approaches the Loire itself.
It should come as no surprise that Pierre Bréjoux’s writings are now obviously outdated, considering that it has been roughly seventy years since he set stylo to paper. Since 2016, the Chinon appellation has undergone significant alterations, and the vineyards now span far more than the 16 communes he named. The left bank, where the appellation extends past La Roche-Clermault and eventually touches the easternmost sections of the Saumur vineyard, is particularly notable for this.
But Pierre Bréjoux’s main thesis remains the same: Chinon is a broad appellation that encompasses a wide variety of communes, terroirs, slopes, and soils—possibly even more so now. Bréjoux went so far as to mention in the pages of Les Vins de Loire that St Emilion and Chinon have a common variety. However, I think there are a lot more similarities between these two appellations than just the existence of Cabernet Franc, the most obvious of which is the vast variety of terroirs that are available.
This is why a thorough examination of Chinon’s vineyards and how they influence wine style is necessary. I don’t think we have the time or room to cover every notable lieu-dit here, though, given that there are about 2,500 hectares planted up—five times the size that Bréjoux described in the 1950s. In this instalment of my tour to the wines of the Loire Valley, I examine a few exemplary vineyards that represent the main terroirs of Chinon, just as I did with the Vineyards of Vouvray. These consist of alluvial soils, which range from highly regarded gravels to more extensive clay soils, deeper clay soils (sometimes combined with flint, sand, faluns, or other elements), and limestone (sometimes with superficial clay).
Sand soils that are very deep in the lower terraces
Terroir: Sand and/or clayey-sands underlie very deep, primarily sandy topsoils. These soils are frequently less stony overall, yet the topsoils and subsoils may contain different quantities of gravel. Due to the water table at deeper levels, these locations typically have adequate access to water since they are close to a water source, such as a spring, creek, or even the Vienne.
Where this terroir is found: Most frequently found on the lower to medium terraces at heights between 34 and 38 meters above sea level in Cravant-les-Côteaux, Panzoult, and Savigny-en-Véron.
The lower and middle terraces’ gravels are covered in sand and sandy silt.
Terroir: Over a gravel subsoil, there are moderate to deep sandy or silty-sandy topsoils. A higher proportion of stones and/or gravels in the topsoil and subsoil often identifies these locations, while we can detect a little more clay content in some pockets. These soils have excellent drainage and are naturally a bit less fertile due to the presence of stones and gravels, which frequently results in somewhat lower yields.
Where this terroir can be found: Most frequently found in Panzoult and Cravant-Les-Côteaux, with smaller amounts in Rivière (left bank) and Crouzilles (right bank). The locations of these soils vary somewhat more, although
The high terraces or plateaus’ aeolian sands
Terroir: Aeolian (wind-deposited) sands and sandy silts are moderate to deep topsoils. A range of subsurfaces, including yellow tuffeau chalk and clay, sandstone, modifications of chalk and sandstone, and heavier clay, can be found depending on the location. The subsurface can begin 70 to 110 cm below the surface. Compared to the sands on the lower terraces, these soils are warmer, dryer, have greater drainage, and can hold less water.
This terroir can be found mostly in the commune of Beaumont-en-Véron, but there are also isolated pockets in the commune of Chinon, especially to the north and east of the village of Chinon. These soils are found on high terraces or plateaus (often more than 75 meters above sea level).
The puys of Chinon, a distinctive Mediterranean-like ecology that is warmer, drier, and windier than other areas of the appellation, are home to these aeolian sands in Beaumont-en-Véron.
