Le Grand Saumur Chapin & Landais 2016
Le Grand Saumur is a sparkling Brut wine from the 2016 vintage, produced by Chapin & Landais. It holds the Appellation Saumur Contrôlée classification and is crafted using the traditional method, known as Méthode Traditionnelle.
The wine originates from Saumur, situated in the central part of the Loire Valley around the city of the same name, forming part of the Anjou-Saumur region. Granted AOC status in 1936, the area spans approximately 2,300 hectares across seven distinct sub-appellations. The vineyards are cultivated on sandy and clay soils, as well as tuffeau, a soft chalk rock that characterizes the region's terroir. Saumur is widely recognized for its classic sparkling wine production, alongside still wines produced from grape varieties such as Chenin Blanc, Cabernet Franc, Cabernet Sauvignon, and Pineau d'Aunis.
The broader Loire region follows the path of France's longest river and is historically renowned for its Renaissance castles. The extensive valley encompasses a significant variation of wine styles, ranging from Muscadet near the coast to Sauvignon Blanc in Sancerre and Pouilly-Fumé, Chenin Blanc in Vouvray, and Cabernet Franc in Chinon. The cool climate of the valley provides the foundation for a diverse production of dry, sweet, and sparkling wines.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Loire
The Loire Valley follows France's longest river and is known for its Renaissance châteaux. The long region holds enormous variety: crisp Muscadet by the coast, Sauvignon Blanc from Sancerre and Pouilly-Fumé, versatile Chenin Blanc in Vouvray, and Cabernet Franc reds from Chinon. The cool climate produces fresh, lively wines, both dry, sweet and sparkling.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
We will help you throughout the journey. Here you can read our guide on how to treat the wine. If you have any questions, you are always welcome to write or call us.
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