Wine Coteaux-du-Layon

The AOC Coteaux-du-Layon produces sweet visn

The first traces of viticulture in the Loire region date back to the Middle Ages, when monks began to cultivate vines for the needs of the Church, both to perform masses and to generate income by selling their wines to the notables of the region. The Coteaux-du-Layon AOC wines themselves were very successful throughout Europe, starting in 1579, when Dutch merchants present in the region built canals on the Layon, in order to reach the Loire and then the Ocean more quickly, and return to their lands and other European countries. They particularly appreciated the sweet wines from this region, which could travel very easily, as the sugar and alcohol helped to preserve the wine during the long boat journeys.

The AOC has been registered as such since 1950. The specifications note in particular the particularity of the harvest: the grapes are botrytised, i.e. they are allowed to be affected by "noble rot" or Botrytis, a fungus that dries out the grapes, thus concentrating sugars and aromas in their flesh.

The AOC covers 27 communes in the Maine-et-Loire department, south of the city of Angers and west of Saumur. It covers a total area of 1350 hectares, of which 350 hectares are classified as Coteaux-du-Layon Villages. There are in fact 6 communes which are distinguished by their superior qualities, because the sugar content is higher than in the rest of the appellation. These are the communes of Beaulieu, Rochefort, Faye d'Anjou, Rablay, Saint-Aubin and Saint-Lambert. Since 2014, 2 AOCs previously part of the Coteaux-du-Layon appellation were created, AOC Quarts-de-Chaume Grand Cru and Coteaux-du-Layon Premier Cru Chaume, becoming the first two hierarchical appellations of the Ligerian vineyard.

The AOC benefits from the meandering Layon

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The Coteaux-du-Layon vineyard is located, as its name suggests, on the banks of the Layon, a river that meanders a lot. Each meander corresponds to a new soil type and microclimate! As a whole, the soil is mostly composed of schist. To the south of the river, we also find sand and gravel on the slopes of the hillsides, and alterite at their summits. The north bank of the Layon is mostly composed of sandstone and pudding dating from the Carboniferous era, as well as spilite on the heights of the hillsides. The schist is still in the majority here too and makes up the highest slopes. These stony soils warm up quickly in the sun, which allows the Chenin to develop such intense aromas.

Chenin, the one and only grape variety in the appellation, particularly enjoys these riverside slopes. The climate is particularly hot and humid at the end of the summer, and it is the Layon that allows the development of the Botrytis fungus, which we mentioned earlier, and which is the sine-qua-non condition for the production of sweet wines. The rest of the year, the climate is temperate oceanic: it is neither too hot nor too cold, and the winds allow the air to be purified and thus limit pesticide treatments.

The 300 owner winemakers produce an average of 39,300 hectolitres per year, which amounts to about 5,200,000 bottles, with a yield of 35 hectolitres per hectare.

What to expect when enjoying a glass of Coteaux-du-Layon

In their youth, the wines are full-bodied, with thick tears around the rim of the glass. The wine is golden in colour with green highlights. As it ages, the colour becomes darker, approaching amber, with orange and bronze highlights. The greatest millésimes can be kept for over 40 years.

In the first 5 to 10 years, the nose expresses aromas of white flowers, honey and white fruits, such as peach or pear. Depending on the terroir in which the wine is produced, notes of citrus and exotic fruits may also emerge. Dried fruits, such as fig or dried apricot, are often present. These dried fruit and exotic fruit aromas become more pronounced over time as the wine matures, while the floral aromas fade.

On the palate, the best wines of the appellation offer a magnificent balance between sugar and acidity. The wines are round and unctuous, and know how to keep a fresh finish. The aromas sensed on the nose are confirmed, and offer a lot of greed.

It is important to decant these wines, and to serve them fairly cool, between 8 and 10 °C.

What are the great vintages of AOC Coteaux-du-Layon

2008 was the last great vintage that the AOC experienced. More recently, the 2014, 2015, 2016 and 2017 vintages are very successful and will offer you great tasting after a decade of cellaring.

What to pair a Coteaux-du-Layon with?

The sweet wines are renowned for matching with foie gras-based dishes, fresh or in terrine. They also go very well with the strength of blue-veined cheeses, blue cheese, Fourme d'Ambert: the sugar in the wine balances very well the acidity present in these cheeses. The Wines of the Coteaux-du-Layon AOC are also at their best when accompanying desserts based on white or yellow flesh fruits, exotic fruits or frangipane!

Coteaux-du-Layon: the domains to discover

Domaine des Forges

For 5 generations the Blanchereau family has cultivated its 50 hectares of vines with passion, to express the best of the Loire terroir, and thus offers you magnificent vintages. This Coteaux-du-Layon is particularly fruity and fresh.

Domaine de la Bougrie

Culture raisonnée and tradition come together on this ancestral estate, which will be able to offer you a wide range of Loire Valley wines. The Domaine de la Bougrie cultivates numerous grape varieties on its 91 hectares, in order to express through several single-variety cuvées, all the potential of this beautiful and rich region.