Philippe Tessier
Domaine Philippe Tessier
On the southern banks of the Loire River in the appellation of Cheverny, Philippe Tessier farms 23 hectares of vines utilizing organic principles. Perhaps more importantly, however, Philippe strives to make honest wines that respect the natural balance of his vines and the local ecosystem of the Loire Valley. He harvests by hand, utilizes neutral oak and native yeast and nominally filters. His overriding goal is for his wines to reflect not the hand of the winemaker, but rather the original character of the vine, soil and vintage.
Philippe Tessier Cheverny Blanc
Coming from younger vines (less than 20 years of age), Tessier's Cheverny blanc is a blend of 80% Sauvignon, 15% Chardonnay and 5% de Orbois. Aged primarily in tank with some very neutral barrels.
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VARIETIES: 80% Sauvignon Blanc, 15% Chardonnay, 5% Orbois
CLASSIFICATION: Cheverny AOC
VINE AGE: Less than 20 years
VINEYARD SOILS: Sand and clay soils FARMING: Organic
WINEMAKING: Vinification in stainless steel vat using native yeasts. Malolactic fermentation complete.
AGING: Steel/ Foudre / old neutral barrels.
Philippe Tessier Cour-Cheverny
From younger vines, (up to 20 years old) Tessier's entry level Cour-Cheverny is always a fresh, high-toned and very zippy version of Romorantin.
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VARIETIES: 100% Romorantin
CLASSIFICATION: Cour-Cheverny
AOC VINE AGE: Up to 20 years
VINEYARD SOILS: Limestone bedrock under soils composed of silica and clay.
FARMING: Organic WINEMAKING: Vinification in stainless steel vat using native yeasts. Malolactic fermentation complete.
AGING: Stainless Steel
Philippe "Les Sables" Tessier Cour-Cheverny
Les Sables is the big brother to the domaine Cour-Cheverny. Still showing tons of acid but with a little more density. The focus and balance here are spot on.
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VARIETIES: 100% Romorantin
CLASSIFICATION: Cour-Cheverny AOC
VINE AGE: Up to 20-40 years
VINEYARD SOILS: Limestone bedrock under soils composed of silica and clay.
FARMING: Organic
WINEMAKING: Vinification in stainless steel vat using native yeasts. Malolactic fermentation complete.
AGING: 10 months in Foudres and Demi Muids. 5 months in cement.
Philippe Tessier "Romorantique" Cour-Cheverny
Philippe Tessier’s foray into an ancient winemaking tradition with amphorae. 7 months of skin contact impart an added degree of complexity and texture to the Romorantique. An intriguing wine that is produced in limited quantities.
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VARIETIES: 100% Romorantin
CLASSIFICATION: Cour-Cheverny AOC
VINE AGE: 40+ years VINEYARD SOILS: Limestone bedrock under soils composed of silica and clay.
FARMING: Organic
WINEMAKING: Hand harvested. Extended skin contact for 7 months. Vinified in amphora via native yeasts. Malolactic fermentation completed.
AGING: 2 months in amphora and neutral vessel.
Philippe Tessier "Point du Jour" Cheverny Rouge
The Pont du Jour is an assemblage of estate grown Pinot Noir and Gamay. It always has bright crunchy red fruits and savory Pinot quality and also always has a certain texture that can only be described as classic Tessier. Definitely a candidate for most loved wine in the portfolio.
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VARIETIES: 75% Pinot Noir + 25% Gamay
CLASSIFICATION: Cheverny AOC
VINE AGE/ YIELD: 20 years, 40 hectoliters per hectare
VINEYARD SOILS: Limestone bedrock under soils composed of silica and clay.
FARMING: Certified Organic
WINEMAKING: Hand harvested. Vinified (80% whole cluster) in stainless steel vat using native yeasts.
AGING: 10 months in used barrels of various volume. No fining and no filtration.
Philippe Tessier “Point Nommé” Cheverny Rouge
Phillipe Tessier's Point Nommé is produced only in exceptional years when Tessier’s Pinot Noir really shines. As expected, production is extremely limited.
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VARIETIES: 100% Pinot Noir
CLASSIFICATION: Cheverny AOC
VINE AGE: 25 years
VINEYARD SOILS: Limestone bedrock under soils composed of silica and clay.
FARMING: Organic
WINEMAKING: Hand harvested. Vinification in stainless steel vat using native yeasts.
AGING: 10 months in barrique. Bottled with no fining and no filtration.