The more you read about this company, the more you like it. From the word go, Jean-Baptiste Ackerman, understood the principals of local and locality. He did his homework well and then transferred his store of knowledge applying it in a new place.
From the caves of Champagne where this wealthy banker’s son from Antwerp, learnt the tricks of the trade, Ackerman proceeded to Saumur in the Loire Valley in 1810. His vision was to recreate those fine bubbles of mousse rising steadily to the top of the glass using the grapes of the area. He bought some of the best tracts of underground galleries consisting of cool, limestone caves and started implementing his ideas. Instead of importing experienced workers, he decided that local was best and launched forth in educating the people around him teaching them the ‘méthode traditionelle’. He even married locally. His bride was the daughter of a rich banker carrying the name of Laurance and hence the brand name Ackerman was extended. His sparkling wine, which he labelled ‘champagne’, a mistake that would cost him dearly, received high acclamation from a wine-tasting jury spurring the company on to export. Due to his efforts, an addition to the railway line from Paris to Rennes and Angers, ended up in Saumur and from there Saumur Brut became widely known in England, Russia, Sweden, Germany and Belgium.
Today, Ackerman has not lost the vision and passion that Jean-Baptiste Ackerman had for the product and the company. They operate sustainably, making sure that waste is separated, water re-used and their footprint minimised. They’ve been able to reduce pesticide-use by 40% without losing production, cut down the amount of water that is used mostly for washing the bottles and have encouraged their growers to plant grass in between vineyards which works against soil erosion.
Taking care of their labourers is high priority. The average age of their 150 workforce is 45 years, an ageing population and hence training in load carrying is vital. Planning for retirement with mentor-based training is another way this way company looks out for its own. Disabled people are employed in bottle-conditioning.
The products from this winery are held up as benchmarks for the rest of the region. In 1956, they joined forces with Rémy Pannnier and have gone from strength to strength in quality and quantity. Both still and sparkling wines are produced from the highest quality of grapes grown in the Loire Valley creating tannic, earthy Cabernet Franc from Chinon, delicate sparkling wines using Chenin Blanc, Chardonnay, Cabernet Franc and even Pinot Noir in their cuvées and nutty, intense Chenin Blanc.
The iPad guided tour takes you on an informative, delightful journey through the caves including an installation art exhibition with a writhing python, a beautiful blonde and a spider web stretched across a huge hall. The whole tour costs a meagre €5 including a tasting of their entire extensive range, if you so wish. When the personnel are chatty and genuinely friendly, you know you’re in the Loire Valley and not in Paris or some other renowned regions where egos outstrip generosity and kindness. The service here is superlative and when you can walk away with a stash of outstanding bubbly and a few robust stills, most of them for under €10 per bottle, you count yourself lucky.