In 2008 a new appellation in the Saumur region of the Loire Valley was recognized, Saumur Puy Notre Dame. The area has elevations ranging from 50-150 meters higher than its surroundings, about 15 inches of soil followed by solid chalk, with rich, complex Cabernet Franc being the result. Since the 19th century the 17 hectares of l’Enchantoir has been farmed with vines, both Cab Franc and Chenin Blanc. In 2016 the property was certified organic by Ecocert and they follow minimal intervention practices in the cellar using natural yeasts and tank aging. Pair with rosemary roasted chicken, turkey, seared tuna, asparagus, and Chèvre cheese.
Label I.Q.: Google Translate says ‘Le Pied à l’Étrier’ means ‘foot in the stirrup’.