Salvard has been a standard-bearer in Cheverny—the Loire Valley appellation that snakes along the left bank of the Loire from Sologne to the outskirts of Orleans—ever since Maurice Delaille bought this property in 1890, replanting the vineyards and renovating the Estate. It has subsequently passed through five generations of the Delaille family. Today, 42 hectares of vineyards are farmed by brothers Emmanuel and Thierry who have carried on the traditions established by their ancestors; producing authentic, handcrafted Cheverny of the highest order.

All the wines here offer the authenticity and value of a Domaine playing to their finest strengths

While the brothers share most of the responsibilities, Thierry Delaille spends most of his days in the vines, which are typically managed organically with the emphasis on smaller than average yields and sustainable farming practices. Emmanuel handles the winemaking duties. All wines are vinified in temperature-controlled stainless steel cuves and draw texture from aging on fine lees. The wines are bottled unfiltered.

Domaine du Salvard focus mainly on Sauvignon Blanc (which, for the AOC wines, must be blended with a little Chardonnay), and Chardonnay, which are perfectly suited to the siliceous clay and Beauce limestone plains of their soils around Fougères-sur-Bièvre. The Salvard Blanc, or ‘Butterfly’ label as it is known around these parts, is 100% Sauvignon and bottled under screwcap for the Australian market. It’s a subtle, racy and flowing Loire Valley Sauvignon. It cannot be labelled as Cheverny as the appellation laws have changed to mandate that producers must include some Chardonnay in the blend to use the AOC. Domaine du Salvard is probably best known for its textural and crisp, Cheverny Blanc which blends Sauvignon with 15% Chardonnay. This is a slightly deeper manifestation of the Domaine, more complex and savoury in nature.