Five generations of the Augis family have made wine
in central France’s Loire Valley.
Today, Phillipe Augis
farms a mere four hectares within the tiny Valencay
AOC near the hamlet of Meusnes on the gentle slopes
just south of the Cher River, a Loire tributary.
about as far west as Sauvignon Blanc is successfully
grown in the Loire region.
more than 60 miles to the east, but
Valençay shares many of the
same characteristics as those
more famous appellations,
especially the clay and
silex soils, which give the
wines a strong mineral
Phillipe’s Valençay is 100%
Sauvignon Blanc, opens with
gentle aromas of quince and
fresh peaches, and then turns more citrusy
on the palate.
Fermentation in two to five-year-old oak
barrels imparts structure, roundness and complexity.
combination of bright flavors, weightiness and mineral
tang make for an exciting package, one that would be the
perfect partner to the region’s superb goat cheese and most
seafood dishes, but one that really calls out to be savored
alone as the ideal summer aperitif.