Philippe Tessier

The History of Domaine Philippe Tessier

The story begins in 1961, when Roger Tessier planted his first vines in Cheverny. His son Philippe took over the estate in 1981. Over 39 vintages, he made it one of the Loire’s most respected estates. In 1998, he obtained organic certification, pioneering the approach in Loir-et-Cher. He championed honest, artisanal, small-scale viticulture and wines that reflect their place, their vintage and a little of their winemaker.

Simon, Philippe’s son, first worked at a wine shop in Nantes before returning to the family estate. He took the helm in February 2020, after the 2019 vintage, the last vinified by his father. Marie Drancourt joined him and became his business partner. The young couple continues to follow the same philosophy with care and humility. They do not hesitate to forgo their flagship wines when the vintage does not allow for them, as in 2021, 2023 and 2024.

Terroirs and Vines of Domaine Philippe Tessier

The vineyards span three municipalities—Cheverny, Cormeray and Cellettes—in a cool microclimate influenced by the Loire and the forests of Cheverny, Chambord and Sologne. There are three main soil types, all over limestone bedrock: Sologne sands over clay, sandy-clay-limestone soils, and gravel over faluns, ancient marine deposits. Each terroir contributes its own character, which the blends draw upon. Two appellations coexist here. Cour-Cheverny is a white wine made exclusively from Romorantin, a rare and emblematic grape variety. Cheverny is made in white, rosé and red styles.

The vines range from a few years to around 50 years old, and roughly two-thirds are over 15 years old. No chemical inputs are used. Cover crops grow between the young vines; the other vineyards are plowed, hilled up in fall and cultivated between the vines in spring, with only lime and humus added. Target yields are about 20% below the permitted maximums. Hand harvesting allows for rigorous sorting and ensures whole grapes arrive at the winery.

Winemaking at Domaine Philippe Tessier

In the cellar, the estate shows the same respect for the grapes as it does for the vines. No sulfur is added to the grapes before fermentation, which starts with native yeasts alone. There are no added enzymes or chemical adjustments, but the wines are carefully monitored and regularly analyzed. The whites undergo malolactic fermentation, then age in stainless steel tanks, concrete tanks, tapered vats, 600-liter oak barrels or smaller oak barrels, depending on the wine.

A little sulfur is added only during blending and bottling, for a total of less than 50 mg/L. Filtration is never routine and is kept as gentle as possible. Wines from the oldest vines are often bottled unfiltered. The estate also experiments with naturally sparkling wine made by the ancestral method, whole-cluster harvests and maceration in Georgian amphorae.

The Wines of Domaine Philippe Tessier

Cour-Cheverny Estate: This Romorantin comes from vines under 20 years old growing in sandy-clay soil. Aged in stainless steel and concrete tanks, this dry wine has floral and mineral notes and can be enjoyed for its youthful fruit or after two to four years.

Cour-Cheverny Les Sables: This Romorantin comes from vines 20 to 40 years old. It ages for ten months in tapered vats and 600-liter oak barrels, then five months in concrete tanks. It offers notes of honey, quince and white flowers, with a menthol finish, and can be kept for up to seven years.

Cour-Cheverny Porte Dorée: This is the estate’s flagship Romorantin, from its oldest vines, grown in sandy-clay soil over limestone. Vinified and aged for ten months in 600-liter and smaller oak barrels, it gains complexity with age, developing notes of dried fruit and almond. It is best enjoyed between four and ten years of age.

Cheverny Blanc Estate: This blend of Sauvignon, Chardonnay and Orbois from young vines grows on poor sandy and clay soils. Vinified in stainless steel tanks, it has a fresh nose of blackcurrant, peach and white flowers. Drink within two years.

Cheverny Blanc La Charbonnerie: This Sauvignon and Chardonnay come from vines around 40 years old, grown in sandy-clay soil over limestone bedrock. One of the appellation’s benchmark wines, it has aromas of white flowers and ripe stone fruit.

Cheverny Rouge Estate: This blend of Pinot Noir, Gamay and Côt, grown on siliceous soil, offers notes of red fruit and pepper. Fruity and refreshing, with fine tannins, it is best enjoyed within three years.

Cheverny Rouge Point du Jour: This Pinot Noir and Gamay grow on sandy-clay and clay-limestone soils. The color is vivid, the nose floral and spicy, with cinnamon, cherry and almond, and the harmonious palate is driven by fresh red fruit.

Cheverny Rosé: This dry, direct-pressed rosé, made mainly from Pinot Noir and Gamay, has a salmon hue. Its delicate nose offers red fruit, almond and sweet spice.

Phil en Bulles: This naturally sparkling wine is made by the ancestral method from Romorantin and Orbois. It ages on racks for a year before being disgorged at the estate.

Chemin Noir: This red Vin de France comes from young Pineau d’Aunis vines and is fermented as whole clusters. Very light and peppery, it is best served slightly chilled.

Toc: This Vin de France is 100% Côt, grown on sandy soils and aged for eight months in 500-liter barrels. It offers black fruit, leather notes and supple tannins.

Grain Noir: This blend of Gamay, Pineau d’Aunis and Côt is taut and fresh, with a lightly tannic structure and notes of spice, pepper and red stone fruit.

Point Nommé: This Pinot Noir is produced only in favorable vintages. It comes from 25-year-old vines on sandy, clay and limestone soil, ages for ten months in barrels and is bottled without filtration.

Nota Bene: This Gamay comes from vines around 60 years old on clay-silica soil. Aged for ten months in barrels and bottled unfiltered, it is made only in outstanding years.

Romorantique: This Romorantin is made as a Vin de France. The destemmed grapes macerate for three months in buried Georgian amphorae (qvevri), followed by two months in tank.

Cuvée Roger Tessier: This off-dry or sweet Cour-Cheverny, a tribute to the estate’s founder, is produced only in exceptional vintages such as 2003, when the Romorantin develops great richness.