Menetou-Salon

Located directly southwest of Sancerre, this relatively small appellation produces a similar range of high-quality white, red and rosé wines that offer excellent value.

Vineyard

Location: This vineyard in the Cher department covers ten communes: Menetou-Salon, Quantilly, Aubinges, Saint-Célos, Morogues, Parassy, Soulangis, Vignoux-sous-les-Aix, Pigny, and Humbligny.

Surface Area:

• White: 310 hectares / 766 acres
• Red: 165 hectares / 408 acres
• Rosé: 20 hectares / 49 acres

Soil: The vines are planted in upper Jurassic Kimmeridgian limestone sediment. The rugged side (Cuesta) to the east (Morogues) softens toward the west as it moves nearer to Menetou-Salon.

Climate: Temperate climate with a continental influence. The average yearly temperature is comparable to that of Sancerre. Average annual rainfall is 850 mm (33.5 inches), the highest in the Centre-Loire, but not excessive.

Wine

Annual Production: 

• White: 15,000 hl / 396,258 gallons
• Red: 8,000 hl / 211,338 gallons
• Rosé: 700 hl / 18,492 gallons

Yield: 

• 65 hl/ha white
• 59 hl/ha red
• 63 hl/ha rosé

Grape Varieties: 

• White: Sauvignon Blanc
• Red and Rosé: Pinot Noir

Growing/Production Practices: Minimum planting density 5,600 vines/hectare with 8 bud simple Guyot or double Guyot pruning.

Tasting Notes

White

• Appearance: Pale straw yellow
• Nose: Vibrant and aromatic, with citrus fruit, spice and musk as well as herbaceous notes
• Flavors: Medium-bodied, with menthol and peppery accents coupled with fresh fruit and crisp acidity

Red

• Appearance: Ruby red
• Nose: Ripe red cherry and plum
• Flavors: Medium-bodied with supple mouth feel and candied fruit notes

Rosé

• Appearance: Pale salmon pink
• Nose: Fresh aromas of peach and nectarine
• Flavors: Light-bodied with refreshing tart fruit

Food Pairings

• Pair crisp whites with a Potato and Goat Cheese Tart or Udon Noodles with Chicken, Shellfish and Vegetables
• Rosés complement Shellfish, Watermelon, Ceviche, or Grilled Tuna Salade Niçoise
• Try red Menetou-Salon with a Cellophane Noodle Salad and Roast Pork or Grilled Chicken in Shitake Mushroom Sauce