Translation missing: en.SAVOIE: SAVOIE

The Savoie region is home to some very interesting wines - both white and red - that come from the dry, cool-climate foothills of the alps near the border with Switzerland. Lots of unique soil types scattered around the region and diversity in altitude make this a very fun region to explore with heaps of distinctive, food-friendly wines.

LOCATION:
Savoie is a wine region in eastern France located in the mountainous areas just south of Lac Léman (also known as Lake Geneva) and the border with Switzerland. The fragmented and hilly nature of this region has a significant impact on the wines that are produced. This is a cool continental climate with both alpine and mediterranean influences. Most vineyards sit at an altitude of 250m-550m and many actually have a relatively warm micro-climate due to the south/southeastern sun exposure and moderating rivers and lakes.

TERROIR:
The soils are a diverse patchwork, although the most common is lime-rich glacial material and scree. There are also moraines (glacial deposits), alluvial soils, river terraces (river stone over clay), terraced steep limestone scree slopes, and the molasse basin.

VARIETIES:
The most common grape variety in Savoie is the white Jacquère which produces lively dry wines with low alcohol and fruity and floral flavours. Altesse is a grape often used for the more complex wines and in its youth, flavors range from fresh almonds and bergamot to pineapple, peach and quince. With age, the wines develop aromas of honey, toast, nuts and white truffle. Roussanne is also common here producing opulent wines dominated with stone fruits and waxy nuttiness.

Mondeuse is the main red variety in Savoie and has a deep purple color, high acidity and well-integrated tannins. Flavors can range from red fruits (strawberry, redcurrant, raspberry, sour plum) and flowers (violet) to gamey overtones and spice (white pepper, cinnamon, cloves).

PRODUCERS:
Domaine des Ardoisières, Domaine Belluard, Jean-Yves Peron