Featured in this week’s Chicago Tribune, Langlois-Chateau Crémant de Loire Brut is recommended in Bill St. John’s article that highlights high-end sparklers made in the Champagne method.
“Langlois-Chateau Crémant de Loire Brut: Almost two-thirds chenin blanc for zap and verve, with a fifth each chardonnay and cabernet franc juice for notable richness and depth, ratcheted up by nearly two years’ yeast aging.”
Click here for the article.
Edouard Langlois and his wife Jeanne Chateau founded their winemaking estate in 1885. Later generations carefully expanded the estate, building one of the finest and most representative vineyard holdings in the Loire Valley, a region known around the world for the quality, variety and value of its wines.
The Loire Valley is France’s second largest producer of sparkling wine, so it was fitting that, in 1973, the Bollinger family took an ownership interest in Langlois-Chateau. Michel Villedey, a son-in-law to the Bollingers and a native of the Loire Valley, became president of the company. He joined Managing Director Jean Leroux, the grandson of Edouard Langlois and Jeanne Chateau, and together they oversaw an expansion that included development of vineyards in Saumur, Saumur-Champigny and Sancerre.
Langlois-Chateau is best known for its rich and elegant Crémant de Loire sparkling wines. Crémant de Loire is a rigorously regulated appellation that specifies hand grape-picking, light pressing and long maturation. Langlois-Chateau is the only Loire winery to control the winemaking process for its Crémant from start to finish. It has continually refined its own standards to exceed those of the appellation, including extended aging on the lees for 24 months, rather than the typical 12 months, for additional roundness and structure.
Langlois-Chateau is also renowned for its Sancerre, a superb, elegant Sauvignon Blanc varietal produced with fruit from vineyards surrounding Château de Fontaine-Audon, one of only four chateaux in the Sancerre appellation. The wine is handcrafted at low temperatures, resulting in a crisp finish, with gooseberry and mineral flavors.