a blend of Grolleau / Pineau d’aunis / Gamay Damien lost quite a lot of grapes to Spring frost in 2019. But what remained earned a beautiful gr...
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'In 2000, Loïc Mahé decided to make wine, and being a fan of Chenin Blanc, went straight for the top. He managed to buy a plot in what is perhaps ...
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'Although Alexandre is the newest vigneron in Vouvray, he has been well implanted in the world of winemaking for over a decade. He has been trainin...
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'The Robinot family is broadening their reach and have sourced some excellent grapes from the Anjou region (below the city of Angers) which is not ...
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The grapes are destemmed and put in vats for 3 days. Fermentation takes place naturally, with no exogenous yeasts. No inputs are used except for a ...
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'This is a very old, traditional Touraine (Loire) grape variety. It has a bit more volume and weight than the other varieties, but the Jousset's al...
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Typically made from organic grapes that Lise and Bertrand source from the Loire Valley, this vintage of the Exilé blanc is the result of a literal ...
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Julien Courtois, following in his father Claude's footsteps, created his own vineyard, Le Clos de la Bruyère, in 1998. Based in Soings en Solo...
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With freshness and vigour to the fore, 2019 is another standout release for Gérard Boulay's Chavignol bottling. As always, this is drawn from matur...
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'Always an incredible wine, this is produced from an old vine parcel (>100 years) in the lieu-dit of 'La Charpentrie' in Brézé. Deeper and more ...
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Harvested by hand by successive sorting. After a slow direct pressing, the must is put directly into oak barrels where the fermentations occur nat...
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Sables and Schistes is the perfect cuvée to introduce itself to the style of Wines from Savennières. A powerful and expressive nose, fruity, toas...
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Very limited, only 36 bottles for the whole country. Domaine Nicolas Joly is located in the appellation of Savennières , in the Loire Valley. Nic...
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Very limited, only 36 bottles for the whole country. Domaine Nicolas Joly is located in the appellation of Savennières, in the Loire Valley. Nico...
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Work in the vineyard is incredibly busy! Choosing organic viticulture in this very northern (sometimes very cold and wet) part of France requires l...
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Work in the vineyard is incredibly busy! Choosing organic viticulture in this very northern (sometimes very cold and wet) part of France requires l...
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Varietals: Sauvignon Blanc & Orbois (Menu Pineau) With a deeply layered nose and an almost Savagnin-like oxidative lean, Menu Pineau lends arom...
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70% Pinot noir & 30% Gamay, It is light and vibrant with notes of kirsch, strawberry, and spice, while remaining complex and lively on the pala...
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Dry Chenin Blanc 'At the heart of it, the Jousset story is all about Chenin Blanc, grown thoughtfully, sustainably, almost entirely unmechanised, o...
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Julien Courtois, following in his father Claude's footsteps, created his own vineyard, Le Clos de la Bruyère, in 1998. Based in Soings en Sologne,...
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Sébastien's first cuvée, Amatéüs Bobi is the estate's “historic” cuvée. The balance between structure and minerality is the signature. Originally f...
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'From terroir exactly like Rougeard's "Les Poyeux" (pure, almost beach sand, over limestone). A rare bottling from Antoine Foucault and what a wine...
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'Antoine Foucaults’ 2019 Saumur Rouge La Ripaille follows the magical form of this wine and like the 2018 it glows in the glass and displays deep s...
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'The 2019 vintage has added power and sapid depth to the usual brightness and levity. That it is a wine from grapes grown in stone and then aged in...
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'Due to the climate change induced bad weather experience in this area of the Loire Valley in 2021 and the resultant effect on the quantity of gra...
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'The popular Bangarang Nouveau reflects the style of the fresh, young red wines (in fact close to a rosé) that have become so popular as consumers...
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Renards is a brilliant dry Montlouis and certainly one of the finest dry Chenins of the Loire, made from 60 to 80-year-old Chenin vines on clay so...
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Harvesting by sorting, limited yield (18-25 hl/ha). After direct pressing, the must is put directly into sandstone eggs. Fermentation takes place...
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