Bourgueil AOC

Overview

Bourgueil is one of the Loire Valley’s premier red wine appellations, producing age-worthy Cabernet Franc on the north bank of the Loire River opposite Chinon. Established in 1937, this historic appellation creates wines that range from fresh and fruit-driven (from sandy soils) to structured and long-lived (from tuffeau limestone). Bourgueil represents Cabernet Franc at its purest expression—100% varietal wines with characteristic violet aromatics, red fruit, and that distinctive graphite minerality that defines the Loire’s finest reds.

Geography & Climate

Location: Touraine; north bank of Loire; opposite Chinon

Size: ~1,400 ha

Elevation: 40-120m (130-395 ft)

Climate: Oceanic with continental influence

Growing Degree Days: 1,400-1,650 GDD
Rainfall: 600-700mm
Frost risk: Spring frost concern

The Terroir Division:

Terroir	Location	Character
Gravels/Sands	Lower slopes; river terrace	Fresh, fruit-forward, early drinking
Tuffeau	Hillsides; limestone	Structured, mineral, age-worthy

Soil Types:

Tuffeau (limestone tuff)—signature
Gravel and sand (alluvial)
Clay-limestone (some)

Key Characteristic: Tuffeau limestone = structured, age-worthy Cabernet Franc.

Wine Style

Red (100% Cabernet Franc)

Character: Pure, elegant, mineral

Violet (signature)
Raspberry, red cherry
Graphite, pencil lead
Bell pepper (in cooler years)
Medium body
Fresh acidity

Terroir Expression:

Terroir	Style
Sand/gravel	Lighter; drink young (2-5 years)
Tuffeau	Structured; age-worthy (8-20 years)

Rosé (Minor)

Character: Fresh, dry

Small production
Cabernet Franc rosé

Classification & Regulations

AOC Requirements:

Parameter	Requirement
Variety	100% Cabernet Franc
Yields	55 hl/ha
Min ABV	9.5%

Purity: One of few AOCs requiring 100% single variety.

History

Timeline:

990 AD: Abbey of Bourgueil plants vines
Medieval: Ecclesiastical development
1937: AOC established
Today: Premier Loire Cabernet Franc

Monastic Origins: Abbey of Bourgueil founded viticulture.

Key Constraints & Production Notes

Vintage Variation:

Cool years: Herbaceous notes
Warm years: Riper fruit
Critical to pick at optimal ripeness

Viticulture:

Guyot training
Careful canopy management (reduce herbaceous)
Green harvest (concentration)

Winemaking:

Stainless steel fermentation
Oak aging (varies: barrels, foudres)
Extended maceration (premium)

Aging Potential:

Sand/gravel terroir: 3-6 years
Tuffeau terroir: 8-20 years
Best vintages: 15-25 years

Bourgueil vs. Chinon

Aspect	Bourgueil	Chinon
Bank	North	South
Exposure	South-facing	North-facing (hillsides)
Style	Often firmer, more structured	Often more approachable
Size	~1,400 ha	~2,300 ha

Relationship: Sister appellations; similar quality; subtle style differences.

Saint-Nicolas-de-Bourgueil

The Sub-Appellation

Status: Separate AOC within Bourgueil area

Sandier soils
Lighter, more accessible
Earlier drinking
~1,100 ha

Notable Producers

Quality Benchmarks:

Domaine de la Butte
Catherine & Pierre Breton (organic pioneer)
Domaine des Ouches
Yannick Amirault
Domaine de la Chevalerie
Domaine des Chesnaies
Lamé Delisle Boucard
Clos Rougeard (cult; Foucault brothers)

Catherine & Pierre Breton: Organic pioneers; natural wine influence; benchmark quality.

Common Challenges

Herbaceous Character

Cause: Underripe Cabernet Franc; cool years.
Risk: Bell pepper dominance.
Response: Careful viticulture; optimal harvest timing.

Climate Variation

Cause: Northern location; marginal climate.
Risk: Vintage inconsistency.
Response: Site selection; terroir understanding.

Food Pairing

Classic Matches:

Rillettes de Tours
Grilled meat
Charcuterie
Roast pork
Goat cheese (Sainte-Maure)

Serving: Slightly cool (14-16°C) enhances freshness.

References

INAO (2025). “Bourgueil AOC Cahier des Charges.” Link
InterLoire.
Robinson, J., et al. (2006). “The Oxford Companion to Wine.” Oxford University Press. Publisher Link

Last Updated: January 11, 2026
Data Sources: INAO, InterLoire
Research Grade: Technical reference

Permitted Varieties