From the vineyards in Coudray-Macouard, the Cabernet Franc is planted on chalky-clay soil. This harvest yielded 60 hl/ha & was fully destemmed before a gentle pressing. Maceration was undertaken for 12 to 24 hours to obtain colour & body before fermentation at controlled temperatures to preserve the fresh fruit aromas. Filtration was through kieselguhr & the wine was cooled before bottling to avoid the formation of tartaric crystals. This exceptionally summery dry Rose made wholly from selected Cabernet Franc vines offers a wealth of raspberry fruit & a fresh, leafy characters. Have a glass on your terrace as an aperitif or enjoy it with a meal. This dry rose is a typical Cabernet Franc. It goes perfectly with raw vegetables, salads & grilled meat
- the perfect summer wine!
...

Vibrant & racy fruit, bready yeast flavours & zesty appley freshness is accompanied by the waxed-lemon flavours of Chenin Blanc
-
...

Quadrille is the name given to a traditional set dance for 4 people. In Saumur it could also be for 4 horses... This vintage is designed for connaisseurs & enlightened amateurs in search of the pure joy of taste, of gastronomic pleasure & shared emotions. Serve cold as an aperitif or enjoy it with a meal of fish in sauce or poultry. Ideal for prestigious reception, its fullness goes well with aperitif, canapes, the whole meal, even the dessert. ...

Delicate partridge-eye colour due to the age on lees. This varietal wine is a perennial favourite & often sells faster than Langlois can produce it, although they never compromise on quality to release early. The flavours are of pure raspberry & blackcurrant with a freshness that leaves a good many more illustrious sparkling Roses standing. The Cremant de Loire Appellation is among the most demanding sparkling wine appellations in France (far more stringent than, for example Saumur or Vouvray Brut, for the former of which the Langlois wines would naturally qualify). Under the auspices of Bollinger, Langlois has further augmented the regulations to equal, & even exceed, those of Champagne: A majority of chalky soils, very favourable to elegant wines. Hand picking in small baskets in order to collect only the best grapes. 150kg of grapes for 100 litres of must. A minimum maturing of 12 months in bottle. Selection of the grapes on the best terroirs of the area of Saumur. Total control of the pressing on a pneumatic press. Fermentation in small vats, allowing precise control. A minimum maturing of 24 months in bottle, or more, depending on the cuvee. Don't be a Scrooge & crack open a dirt-cheap pink hoping the hue will mask its faults. It won't. Serve instead this redcurrant & strawberry laden rose made, a la methode champenoise, from cabernet franc grapes, & rejoice. Jane Mac Quitty The Times 22 November 2008. ...

Langlois-Chateau has developed a partnership with 3 wine growers over the past 10 years. Some estates are located on caillote soils (small white chalky stones). The vineyards are situated on the right side of the Loire Valley facing Sancerre. Fermentation of the must is carried out at low temperatures (18 to 20 Deg C), ageing in tanks lasts until Summer time & continues with a maturation period in bottles for 3 to 6 months. Pale yellow with green flecks. This wine has fresh & intense nose with aromas of citrus fruits & a rounded palate of almond & fruity flavours with a hint of gunflint. This Pouilly Fume is ideal with all seafood & also goes perfectly with dry cheeses like Crottin de Chavignol. It can also be served as an aperitif. ...

A lifted fresh & approachable, fruity Saumur which offers the freshness of its chalky soil with the white flowers & honeyed characteristics of its grape varietal. This fine & elegant wine would be ideal with fish, seafood & asparagus. ...

In 1982, Bernard Leroux produced the first vintage of the wine which was to be the Domaine Langlois-Chateau red & white. Since then, & as a result of the success that it has had, Langlois-Chateau has incresed its vineyard holding in the Saumur area & consistantly increased the quality of the wines. This wine is produced with fruit from the Coudray-Macouard & St-Florent vineyards (a total of 20 hectares). Following the harvest, the grapes were totally destemmed & then maceration took place for 15 days. Fermentation was undertaken in tanks at controlled a temperature. A leafy fresh example of Cabernet Franc with vibrant raspberry & cassis flavours & a pleasant herby undercurrent. Well balanced with a long finish. Let your self be charmed by it as a young wine or enjoy its full potential after several years of ageing. Serve with grilled meat, poultry & soft cheese. ...

A leafy fresh example of Cabernet Franc with vibrant raspberry & cassis flavours & a pleasant herby undercurrent. Well balanced with a long finish. Let your self be charmed by it as a young wine or enjoy its full potential after several years of ageing. Serve with grilled meat, poultry & soft cheese. In 1982, Bernard Leroux produced the first vintage of the wine which was to be the Domaine Langlois-Chateau red & white. Since then, & as a result of the success that it has had, Langlois-Chateau has incresed its vineyard holding in the Saumur area & consistantly increased the quality of the wines. This wine is produced with fruit from the Coudray-Macouard & St-Florent vineyards (a total of 20 hectares). Following the harvest, the grapes were totally destemmed & then maceration took place for 15 days. Fermentation was undertaken in tanks at controlled a temperature. ...

The Saumur Blanc Vieilles Vignes, from a particular gnarly old vineyard is an extraordinary wine & the definition of Chenin Blanc. Honeyed & floral with powerful fruit, well-judged oak & a herby hazelnut hint. The Saumur Blanc Vieilles Vignes has a wonderful ability to accompany diverse fish dishes, especially white fish in cream sauces & where subsidiary flavours such as dill or almond become part of the dish. It would be equally at home accompanying one of northern France's soft ripe cheeses & will also pair well with oysters, scallops & other seafood. The Vieilles Vignes cuvee is produced from two low yielding 1 hectare plots of Chenin Blanc, both well in excess of 35 years old. The soil is the characteristic Saumur mixture of sand & limestone, with a high calcium content vital for the preservation of the acidity in the fruit & therefore allowing for a longer ripening period which concentrates & enhances the flavours. The Langlois-Chateau Chenin vineyards are around St Florent. The grapes are hand harvested with several 'tries'
- or passes through the vineyards
- to ensure all fruit is of optimum ripeness. The fruit is gently pressed & fermented to dryness in barrel. The oak employed allows the Chenin flavours to shine, without being masked by excessive new oak character. Nevertheless barrel-fermentation allows for a gentler, longer & more extended flavour development. The wine rests on its lees for a further 10 months in barrel, which imparts a richness & nutty character to augment the fruit flavours. If further aged (for up to fifteen years) the wine will develop a deep honey colour & character with the richness & spicy nutty flavours complementing the deep, candied fruit characters of an aged wine.

...

The Saumur Blanc Vieilles Vignes, from a particular gnarly old vineyard is an extraordinary wine & the definition of Chenin Blanc. Honeyed & floral with powerful fruit, well-judged oak & a herby hazelnut hint. The Saumur Blanc Vielles Vignes has a wonderful ability to accompany diverse fish dishes, especially white fish in cream sauces & where subsidiary flavours such as dill or almond become part of the dish. It would be equally at home accompanying one of northern Frances soft ripe cheeses & will also pair well with oysters, scallops & other seafood. The Vieilles Vignes cuvèe is produced from two low yielding 1 hectare plots of Chenin Blanc, both well in excess of 35 years old. The soil is the characteristic Saumur mixture of sand & limestone, with a high calcium content vital for the preservation of the acidity in the fruit & therefore allowing for a longer ripening period which concentrates & enhances the flavours. The Langlois-Chteau Chenin vineyards are around St Florent. The grapes are hand harvested with several tries
- or passes through the vineyards
- to ensure all fruit is of optimum ripeness. The fruit is gently pressed & fermented to dryness in barrel. The oak employed allows the Chenin flavours to shine, without being masked by excessive new oak character. Nevertheless barrel-fermentation allows for a gentler, longer & more extended flavour development. The wine rests on its lees for a further 10 months in barrel, which imparts a richness & nutty character to augment the fruit flavours. If further aged (for up to fifteen years) the wine will develop a deep honey colour & character with the richness & spicy nutty flavours complementing the deep, candied fruit characters of an aged wine.

...