The term "kimmeridgian" refers to a geological formation of marine origin dating back to the Jurassic higher, that is, about 150 million years ago. These are. land, named after the region of Kimmeridge in Dorset, England., characterized by a unique composition of limestone marls and fossils of marine nature, particularly small oyster shells called Exogyra virgula. But not only marine: fossils of a lagoon nature are found in the continental areas of northern Europe.
Kimmeridgian soils represent a geological heritage that makes an invaluable contribution to high-quality viticulture. The wines produced in these areas are, not surprisingly, called "Jurassic" and are not only a pleasure for the palate, but also an example of how terroir can profoundly influence the character and identity of a wine. To choose a wine from these soils is to immerse oneself in a thousand-year history of nature and culture, encapsulated in every sip.
Composition and distribution of kimmeridgian soils
Kimmeridgian soils are rich in minerals and have a balance of limestone and clay, making them particularly fertile for viticulture. These soils are found in several world-renowned wine regions, concentrated mainly in France, including:
- Chablis, famous for its mineral and long-lived Chardonnays.
- Champagne, an area where the very composition of the soils contributes to the freshness and complexity of sparkling wines.
- Loire, the area of Sauvignon Blanc and Pinot Noir.
- Burgundy, famous for its full-bodied reds and complex, well-structured whites.
Other areas, such as some regions of Germany and Italy, may have similar soils with similar characteristics.
Characteristics of wines grown on Kimmeridgian soils
While it is true that the soil prepares the wine by imparting to it, depending on its composition, particular characteristics that can be perceived and distinguished at the tasting, it is even more true that this happens in the presence of kimmeridgian terrrains, whose mineral composition is directly reflected in the wines, which tend to have distinctive organoleptic profiles. Among the main characteristics are:
- Marked minerality: wines develop saline and stony notes, often described as "chalky" or "flint-like."
- Freshness and acidity: These soils give the wine a liveliness and acid tension that enhance its longevity.
- Complex flavorings: citrus, white-fleshed fruit and flower aromas are found in the whites, while notes of berries, spices and underbrush emerge in the reds.
- Elegance and finesse: wines tend to be medium-bodied, with elegant rather than powerful structure.
Impacts of viticulture on Kimmeridgian soils.
The draining and nutrient-poor nature of these soils forces vines to develop deep roots to access resources. This effort promotes a low yield and high quality grapes, rich in aromatic concentration. In addition, the presence of marine fossils helps create a unique microclimate that protects the vines from thermal stresses and promotes slow and uniform ripening.
Because of their acidity and minerality, wines produced on Kimmeridgian soils go well with fish dishes, shellfish and fresh cheeses. For example:
Lo Chablis, for example, is great with oysters, fish tartare and sushi. Lo Champagne goes well with fine hors d'oeuvres as well as tempura and not-so-sweet desserts. The Sancerre of the Loire is perfect with scallops, smoked salmon and goat cheese. Try it to believe!
