2022 Domaine Philippe Tessier Cour-Cheverny "La Porte Dorée", Loire Valley, France

ABOUT THIS WINE

“La Porte Dorée” is the flagship cuvée of Domaine Philippe Tessier, made exclusively from Romorantin, a rare and ancient white grape found only in the Cour-Cheverny AOC in the Loire Valley. The vines, averaging 50+ years of age, are rooted in sandy clay and limestone soils over Sologne bedrock, which impart a crystalline minerality and firm structure to the wine.

The 2022 vintage offered excellent growing conditions—warm, dry, and even—producing healthy, concentrated fruit while preserving the grape's naturally vibrant acidity. Tessier farms organically and biodynamically (certified), encouraging biodiversity and soil vitality, with a philosophy rooted in minimal intervention.

Fermentation occurs with native yeasts in a mix of tank and older oak, followed by aging on fine lees for several months without bâtonnage. No chaptalization, no fining, and minimal sulfites are used, allowing Romorantin’s wild character and textural depth to fully emerge.

The wine shows a unique profile: firm, almost tactile acidity balanced by ripe orchard fruit and a savory, mineral core. It pairs beautifully with richer seafood (scallops, crab), aged goat cheese, or dishes featuring root vegetables and wild herbs. “La Porte Dorée” also has impressive aging potential, developing honeyed, nutty complexity over 10+ years.

ABOUT THIS PRODUCER

Domaine Philippe Tessier, based in Cheverny, is a leading voice in the Loire Valley’s natural wine scene. Since taking over from his father in the 1980s, Philippe Tessier has pursued a vision rooted in respect for nature, terroir expression, and minimal intervention. The estate is certified organic and follows biodynamic principles, avoiding all synthetic inputs and working in tune with the lunar calendar for key vineyard and cellar operations.

Tessier’s wines are known for their precision, vitality, and deep connection to place—particularly through native Loire grapes like Romorantin and Menu Pineau. He’s a staunch advocate of traditional techniques: indigenous yeast fermentation, low sulfur, and no fining or filtration when possible. His Cour-Cheverny bottlings are especially celebrated for capturing the essence of one of France’s most obscure yet historic varietals.