Wines Saumur Château Fosse-Sèche - Réserve du Pigeonnier - 2010

Château Fosse-Sèche’s “Cuvée Réserve du Pigeonnier” 2010 is an intriguing Saumur red presented in magnum, offering an enhanced ageing trajectory and a rich potential for complexity. While the precise grape composition is not detailed, most Saumur rouges traditionnally draw predominantly from Cabernet Franc, sometimes complemented by Cabernet Sauvignon or other local varieties; nonetheless, the style here takes precedence, characterised by an aromatic elegance, fresh acidity and refined tannic structure. The 2010 vintage, noted in the Loire Valley for its balanced ripening and classic structure, lends a poised expression, often yielding reds with ripe, supple fruit and a nuanced earthy core. Vinification at Fosse-Sèche is known to be attentive to both terroir expression and minimal intervention, allowing the chalky-limestone soils to impart their energy and minerality to the wine.

The Saumur appellation lies in the heart of the Loire’s Anjou-Saumur subregion. Here, a temperate climate is strongly influenced by the Loire river, providing gentle seasonal variation conducive to slow, balanced grape maturation. The soils—predominantly tuffeau limestone with clay—are a hallmark of the area, promoting elegant reds, notable for their aromatic precision and ageing potential. The region’s rich viticultural history dates back to medieval times, reflected in the sophistication and finesse of many of its wines.

For food pairings, the poised structure and freshness of a Saumur rouge such as this recommend a range of classic Loire and French fare. It would complement roast guinea fowl, duck breast, or confit pork belly, but also works beautifully with wild mushroom dishes, lentil-based stews, or the regional specialty rillauds d’Anjou (slow-cooked pork). A semi-soft, slightly earthy cheese—think Saint-Nectaire or Tomme de Savoie—would be a pleasant partner as well.

To best appreciate this magnum’s evolution, decanting is recommended about an hour before serving. Enjoy at 15–17°C, which will allow its nuances and layered aromatics to emerge gracefully.