La Bretonniere Saumur-Champigny Langlois Château 2002
The 2002 La Bretonniere is a red wine produced by Langlois-Chateau under the Appellation Saumur-Champigny Contrôlée. Bottled in the commune of Varrains, this wine originates from the central Loire Valley, a region renowned for its historic Renaissance castles and for following the course of France's longest river.
Saumur-Champigny is situated on the right bank of the Loire river, nestled between Anjou to the west and Touraine to the east. Granted AOC status in 1957, the appellation covers approximately 1,500 hectares of vineyards distributed across nine communes. The local climate is a transition between oceanic and continental, with the river helping to moderate temperature fluctuations. The vineyards are planted on characteristic tuffeau soils, a soft, white limestone typical of the area, along with clay and sand on the river terraces.
The wine is crafted from Cabernet Franc, a classic blue grape variety that is a staple of the Loire Valley, as well as regions like Bordeaux and California. Saumur-Champigny is notable for being one of the few Loire appellations dedicated exclusively to red wine production, and the area has also become known as a pioneer in organic and biodynamic viticulture.
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
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