Viniou Reviews
The 1997 Cuvée du Prince from Vouvray AOC is a splendid example of a mature, sweet Chenin Blanc from the Loire Valley. This moelleux, or medium-sweet wine, is crafted from Chenin Blanc grapes, a variety known locally as Pineau de la Loire. The 1997 vintage in the region benefited from favourable weather conditions that allowed the grapes to reach high levels of ripeness, often with the development of noble rot (botrytis cinerea). This results in a luscious wine with concentrated aromas and flavours, balancing sweetness with Chenin’s hallmark freshness. The Vouvray terroir is dominated by tuffeau (soft, chalky limestone) soils, which lend the wines a distinct minerality and ageing potential. Traditional vinification methods, often in inert vessels, allow the wine’s pure fruit and honeyed character to shine, while extended bottle ageing brings depth, nuances of dried fruits, beeswax, and sometimes subtle floral notes.
Vouvray, located in the Touraine subregion on the northern bank of the Loire River, has a long and storied history dating back to the Middle Ages. The region's cool continental climate is tempered by the influence of the river, helping to preserve the elegant acidity that defines Chenin Blanc wines, even in sweeter styles. The combination of varied microclimates and the unique tuffeau soil enables winemakers to produce everything from bone-dry to lusciously sweet wines, with moelleux being a celebrated expression during exceptional vintages like 1997.
This mature moelleux Vouvray pairs beautifully with the richness of blue cheeses such as Roquefort or Fourme d'Ambert, as well as with poultry in creamy sauces or even mildly spicy dishes that benefit from a touch of sweetness. Classic Loire Valley pairings include rillettes de canard or tarte Tatin, where the wine’s honeyed, candied fruit character accentuates the dish’s flavours.
For optimal enjoyment, serve this wine lightly chilled, at 10-12°C. At this temperature, the complex bouquet and layered palate will reveal themselves fully, while retaining harmony and freshness despite the wine’s ample sweetness. Decanting is not necessary, but allowing the wine to breathe in the glass will enhance its tertiary aromas developed over more than two decades of ageing.
