Created in 1993, Cheverny is one of the most recent appellations in the Loire Valley. The area, south of the Loire and abutting the marshy region of Sologne (the best hunting grounds in France), has produced wines since the 6th century. The soils consist of various combinations of clay, limestone and silica.
François Cazin tends vines of considerable age and the resulting yields are well below average in any given year. His Cheverny is fresh and floral, with appley-texture and crisp acidity. The flavors are sleek and precise. Since 1997, the wine has been bottled unfiltered by gravity. His wines have consistently been the top pick of the vintage at the annual Loire Valley wine show in Angers. By legislation, a Cheverny wine has to be a blend of varietals and Cazin’s white is 70% Sauvignon Blanc and 30% Chardonnay.
Cazin also makes a cuvée of Cour-Cheverny, exclusively from the ancient local grape Romorantin. This varietal, with its high acidity and minerality, can be angular and rough. But in the right hands, it achieves high ripeness and the wine has astonishing grapey, apricot and roasted nuts flavors, kept fresh and lively by good acidity.