PRESS COMMENTS
LANGLOIS-CHATEAU
Loire
Crémant de Loire Rosé Brut
Long a specialist in sparkling winemaking this property has been part-owned by Champagne Bollinger since the mid 1970s. This wine is made by the traditional method (the same way as champagne), but just from classic Loire cabernet franc grapes. It has an attractive salmon colour and the mousse is sprightly with strawberries and roasted fresh almonds, giving the wine a clean vinosity and good depth of flavour in a nicely balanced whole.
Sally Easton, France Magazine
1 July 2011
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Langlois-Chateau
Saumur Rouge 2007
‘Not the ripest vintage in the Loire, after a wet and cool summer, but a sunny September saved the day. Entirely made from Cabernet Franc and showing delightful youthful exuberance. Smoked black cherries meld with classic cassis and hints of graphite. A tank fermentation accentuates the light, crunchy, texture balanced along its fresh spine of acidity.’
Sally Easton MW, France Magazine
1 July 2010
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Langlois-Chateau
Saumur Blanc Vielles Vignes 2004
‘No surprise that Langlois-Chateau appears again. This is a Chenin Blanc with real class, a fine balance between acidity, new oak and alcohol (14%), joined together by honeyed fruit. (17)'
Sarah jane Evans MW, Decanter
1 July 2010
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Langlois-Chateau
Saumur Blanc Vielles Vignes 2004
“Toasty, smoky top notes with complex lemongrass, oak and red pepper flavours.”
2010 Silver List
Sommelier Wine Awards
Imbibe UK
1 May 2010
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Langlois Crémant Brut & Rosé
“The Brut is based on Chenin Blanc grapes, so it offers a rounded, appley freshness alongside lightly toasty, yeasty aromas. The rosé is delicately strawberry-ish. Expert tip: The company is owned by Bollinger, one of Champagne's stars, and it shows in the top quality of this fizz.”
Sarah-Jane Evans, BBC Good Food Magazine
1 May 2010
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Langlois-Chateau
Crémant de Loire Rosé
“Delicious, rose scented wine from the Loire valley which punches above its weight. A fine completeness, with a crisp seam of red berry augmented by depth and complexity as a result of its extended bottle-ageing.”
Mark O’Halleron, The Independent
6 August 2009
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