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Appellations Jasnières, Coteaux du Loir

Made exclusively with Chenin Blanc, wines from Jasnières are lauded for their steeliness in youth and ability to improve and transform with age. Appellation Coteaux du Loir produces white, rosé and red wines, with an emphasis on Loire’s traditional grapes: Chenin Blanc, Pineau d’Aunis and Cabernet Franc.



Location: The Coteaux du Loir appellation includes 16 communes in Sarthe and six in Indre-e-Loire. The Jasnières appellation is included within this area, but exclusively in the communes Lhomme and Ruillé-sur-Loir.

Surface Area: 

  • Jasnières: 65 hectares / 161 acres
  • Coteaux du Loir: 80 hectares / 198 acres

Soil: Turonian chalk limestone, broken down into flinty clay on the steep slopes.

Climate: These are the northern-most appellations in the Loire Valley. The Bercé forest in the north and adjacent valleys, as well as exposed slopes to the south, create a temperate microclimate. 



Annual Production: 

  • Jasnières: 2,300 hl / 60,759 gallons
  • Coteaux du Loir: 2,700 hl / 71,326 gallons, 50% red, 30% white, 20% rosé


  • Jasnières: 52 hl/ha 
  • Coteaux du Loir: 55 hl/ha 

Grape Varieties: 

  • Jasnières and white Coteaux du Loir: Chenin Blanc
  • Red: Pineau d’Aunis, Cabernet Franc, Malbec, Gamay
  • Rosé: Pineau d’Aunis, Cabernet Franc, Malbec, Gamay, Grolleau (maximum 25%)

Growing/Production Practices: 

  • Jasnières: Minimum density 5,500 vines/hectare with strictly regulated short pruning [does this mean spur pruned?]
  • Coteaux du Loir: Density approximately 5,000 vines/hectare with double Guyot pruning.


Tasting Notes


Jasnières and White Coteaux du Loir

  • Appearance: Bright, golden yellow 
  • Nose: Intense aromas of white flowers, mineral and stone fruit
  • Flavors: Dry and medium-bodied, notes of honey, dried fruits and minerality.


  • Appearance: Light garnet or ruby red 
  • Nose: Juicy berry complemented by slight earthiness
  • Flavors: Light to medium bodied with brambly fruit and soft tannins. 


  • Appearance: Pale pink
  • Nose: Strawberry, cherry herbaceous notes
  • Flavors: Fresh and fruity with lively acidity. 


Food Pairings

  • Pour Jasnières and white Coteaux du Loir with all types of fish dishes, as an accompaniment to a goat cheese tart or composed green salad.
  • Red and rosés pair well with andouille sausage, grilled pork and chicken or duck rillettes.