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Chidaine has been a leader in natural viticulture, farming organically and biodynamically. This is a Best Buy for a high-quality sparkling wine. Made in the Méthode Traditionnelle style, just like Champagne, of Chenin Blanc vines from Montlouis. Aged 12 months on the lees to add complexity and finesse.
The 2015 Bouchet is in a gorgeous spot right now where it is starting to show some of the complexity that develops in bottle. Petrol, ginger, baking spices, orange peel and hazelnut are nicely laced together, with bright saline notes that wrap it all toge...
The Buisson Renard tends to be a more supple, more aromatically
restrained cuvée in the Dagueneau stable, and the 2019 is no different. It's
probably the richer clay soils on this section of the domaine. There's a
delicate savory, herbal and oak-derive...
This comes from vines averaging 20 years old growing in the communes of Couffy, Seigy and Chateauvieux just south of the Cher River, a major tributary of the Loire. The Loire Valley is an open window to the Atlantic, blessing the region with clement weather. L’Aumonier’s soils range from tufa hillsides rich in clay and limestone to flatter sites of flint and clay, sand and clay, and silt and clay. Ferments are typically spontaneous (the occasional difficult tank may get a dose of neutral yeast) and the wine is raised in tank. There's no fining during élevage and only a light filtration at bottling. Production averages 8,500 cases.
This is the new Romorantin, decidedly not what was generally found a generation ago (which tended to be an acid, austere wine often with oxidative notes). This cuvée has a remarkable nose, akin to high-toned Riesling for some and Loire Chenin for others—a dense wine with layers of flavors reminiscent of apricots and baked apples and other autumn fruits. Bracing, lifted, long, and altogether distinctive. Vines average 35 years of age; the wine is raised in tank on its fine lees and bottled in the spring following harvest, usually before malolactic has a chance to take place.
A terrific vin de soif and such a pleasure to drink. It has the joy of Gamay and the seriousness of Pinot—the juicy nose and the soulful depths. Vines average 30 years of age; the wine is raised in tank on its fine lees and bottled in the spring following harvest. Malolactic tends to happen with the reds chez Huards.
What’s most striking about Malleron’s bottle—something the Sancerre obsessives will pick up on from the first sip—is the texture. Yes, this wine has the flinty minerality and floral bouquet. Yes, it’s got the straight line of bright, clean flavors and zippy acidity. But Malleron’s bottle is bolstered with a bit more ripeness—and combined with all of the above, it equals Sancerre at its best.
