Christian Venier, Candé-sur-Beuvron, Cheverny

Christian Venier, Candé sur Beuvron

Christian Venier(to the right in the photo), the man, the myth… well you get it, pretty hard to get hold of. Apart from not caring about phone, email or other things that makes our ’normal world’ function, he makes exceptional wines.

He started in 1995 with 2 hectares, inherited from his parents, and is the 3:d generation in the family to make wine here. Today he has 6 hectares in Cheverny that he’s working hard on to be able to produce the best fruit for the wines.

christan-venier
Before his wine growing career he’s been around the world through his work as a sheep shearer. He got this job through a friend who thought he looked strong while they were picking grapes in Champagne together with Jean-Marie Puzelat (Clos du tue-Boeuf). He was still in his teens and spent 15 years traveling with this profession that took him both to Spain and New Zeeland. During winter he came back to Loire to prune vines and the love of wine made him eventually stop the shearing business and move back to Loire.

He makes mainly Menu Pineau for whites (thank god, there is too little of that grape around), Sauvignon blanc and Chardonnay. For red, Pinot Noir, Gamay and some Cabernet Franc. Everything more or less vinified in stainless steel (just some wood used for some parts of the Pinot Noir) and a few concrete tanks. The wines, so full of nice aromatics, are vibrant, fruity, pure and have a mineral finish.

2019 Haut Madon Blanc

Soil: Clay, limestone and silex.
Grape: 60% Sauvignon Blanc 40% Menu Pineau
Appellation: AOC Cheverny
Age of Vines: Planted in 1968
Yields: 20 hl/ha

Vinification: Direct press before fermentating and then aged for 8 months in stainless steel.


2019 Les Carteries Blanc

Soil: Clay, limestone and silex.
Grape: 80% Sauvignon Blanc 20% Chardonnay
Appellation: AOC Cheverny
Age of Vines: Planted in 1966.
Yields: 20 hl/ha

Vinification: Direct press before fermenting and then aged for 8 months in stainless steel.


2019 La Plante Aux Loups

Soil: Clay, limestone and silex.
Grape: Chardonnay
Appellation: AOC Cheverny
Age of Vines: Planted in 1966.
Yields: 20 hl/ha

Vinification: Direct press before fermenting and then aged for 8 months in stainless steel.


2019 Perrières Blanc

Soil: Clay, limestone and silex.
Grape: Menu Pineau
Appellation: AOC Cheverny
Age of Vines: Planted in 1967 – 1977
Yields: 25-30 hl/ha

Vinification: Direct press before fermenting and then aged for 8 months in stainless steel.


2019 Gris Gourlaouen Rosé

Soil: Clay, limestone, sand and silex.
Grape: Cabernet Franc
Appellation: AOC Cheverny
Age of Vines: Planted in 1986
Yields: 20 hl/ha

Vinification: Slow direct press followed by fermentation and ageing in concrete tanks. Bottled in May 2020


2019 Le Rouge

Soil: Clay, limestone, sand and silex.
Grape: 50% Gamay, 50% Pinot Noir

Appellation: AOC Cheverny
Age of Vines: Planted in 1999
Yields: 20 hl/ha

Vinification: 6 days whole cluster maceration in open vats before gentle pressing and continuous fermentation and ageing in tank. Bottled in June 2020.


2019 Haut Madon Rouge

Soil: Clay, limestone, sand and silex.
Grape: 70% Pinot Noir, 30% Gamay
Appellation: AOC Cheverny
Age of Vines: Planted in 1988
Yields: 20 hl/ha

Vinification: 20 days whole cluster maceration in open vats, before gentle pressing and continuous fermentation and aged for 8 months in concrete and fiberglass tanks.


2019 Clos de Carteries Rouge

Soil: Clay, limestone, sand and silex.
Grape: Gamay
Appellation: AOC Cheverny
Age of Vines: Planted in 1999
Yields: 20 hl/ha

Vinification: 20 days whole cluster maceration in open vats, before gentle pressing and continuous fermentation and aged for 6 months in tank.


2019 La Pierre Aux Chiens

Soil: Clay, limestone, sand and silex.
Grape: Pinot Noir
Appellation: AOC Cheverny
Age of Vines: Planted in 1958
Yields: 20 hl/ha

Vinification: 20 days whole cluster maceration in open vats, before gentle pressing and continuous fermentation and aged for 8 months in old barriques.