Domaine des Baumard Quarts de Chaume 1967
Satiny golden liquid, the Quart de Chaume is sweet, well-balanced and ample. It develops a mellow fruit complexity, with honey and spicy aromas. It even offers a slight bitter touch of its own - a remarkable aging wine.
The Quarts de Chaume vineyard is entirely situated in the Rochefort sur Loire district. The Quarts de Chaume fame is very old, since in the Middle Ages, the lord reserved himself the right to keep "One quarter of the crop which would come from the hillside facing South", in vineries around the village of Chaume. Since the 15th century, all the authors have consistently listed the Quarts de Chaume among the best wines in Anjou and France. And on August 10th, 1954, the National Institute for Origin Appellations officially acknowledged the appellation " Quarts de Chaume", AOC (Controlled Origin Appellation), not to be confused with the "Coteaux du Layon Chaume", which refers to the remaining quarters, not chosen by the lord.
About the Region
Stretching along the Loire River and its tributaries, from the edge of Burgundy up through Tours and all the way to the Atlantic coast, the Loire region contains almost 90 individual appellations and produces many styles and qualities of wine. In the upper Loire regions of Sancerre and Pouilly-Fumé, the clean, fruity whites, which predominate, are made from sauvignon blanc, the less common rosés and reds from pinot noir. Quincy (white only) and Menetou-Salon (all three colors) are noteworthy lesser appellations. In the middle Loire, cabernet franc and gamay yield agreeable rosé and red wines in the Anjou-Saumur region, with whites and a sparkling wine from Saumur are made from chenin blanc. The same grape produces vouvray, bottled dry or sec, demi-sec, and sweet (sometimes affected by noble rot); the charming red wines of Touraine are gamay-based. Chinon, Bourgueil, and Saint-Nicolas-de-Bourgueil produce excellent red wines from cabernet franc. Muscadet, closest to the Atlantic, is the home of lively, acidic, herbaceous wines made from melon de bourgogne; they are considered the quintessential accompaniment to oysters and other raw or cold shellfish in France.