(2024) This is a 'Sec' or dry Chenin Blanc from the central Loire, and a vineyards on clay/limestone soils. Having said that, there's just a hint of sweetness on the palate. Before that, a subtle apple and nutty nose with a hint of wet river stone minerality. That little sweet edge on the palate sits against orchard fruit juiciness, the finish fresh and decisive with its concentrated acidity and subtle richness.
(2024) Nicolas Millet is the ninth generation of his family farming grapes in the Loire Valley, and this Sancerre is aged eight months in stainless steel before release. There's a fine flinty hint of gunpowder on the nose before slicing, cool apple and lemon fruit just touching into something more tropical. A little elderflower edge is apparent. In the mouth, crystalline and text book Sancerre, brisk and clean as a whistle but with a richness of fruit to fill it out.
(2023) Always a reliable and elegant sparkling wine from a Loire producer under the same ownership as Bollinger Champagne. This is made from 60% Chenin Blanc along with 20% each of Chardonnay and Cabernet Franc. It is aged 24 months in the chalk cellars, and there's 10% reserve wines in the blend. Pale straw-yellow with fine bubbles, pristine, light, fruity aromas, but certainly a touch of biscuity creaminess too. In the mouth it is fresh and driven by citrus and has excellent freshness, though the 12g/l dosage gives a charming, easy-drinking appeal. Also in Majestic at £16.99 at time of review.
(2023) Note that the 2021 vintage tasted here in July 2023 has just been replaced by the 2022. I have not tasted that, but I can only imagine in this abundantly fresh style of wine youth is an advantage. The nose is all green apple and lime, streaking freshness, but there is an undertow because of the lees ageing that adds a little pillow of something more oatmeally. In the mouth it's a vibrant style that won't scare a Loire Sauvignon lover; loads of fresh-squeezed citrus and a lick of salt, into a long, textured and dry finish.
(2023) A blend of 80% Sauvignon Blanc with Chardonnay, aged in tank for six months with the lees. The punch and freshness of the Sauvignon in this cuvée compared to the Clos des Cendres is probably as much to do with it being two years younger as the skin-contact component of the latter, but it is noticeable: vivacious with a herbal streak, peachy and hinting at the tropical but with a pretty, lightly floral aspect. In the mouth it still has substance, and while it lacks the intensity of the Clos des Cendres, it has citrus juiciness, fresh and grapefruity, and a fine line of acidity into the finish.
(2023) A blend of Sauvignon Blanc (60%) from 80-year-old vines and Chardonnay. There was 24 hours skin contact for the Sauvignon, followed by 12 months ageing on the lees for the blend. A very composed, unflashy nose, not showing Sauvignon's herbaceous side too much, instead citrus and a cool apple and pear skin firmness. In something of a house style, the palate really fleshes out with sweet and ripe fruit concentration, suggesting juicy red apples and lemon zest. Again too, a little grippy phenolic edge from that skin contact. There's real concentration here, with the acid etching the finish it's a substantial wine that needs food. de Montcy suggest everything from cheese to fish to chicken.
(2023) From 25-year-old Romorantin vines, this aged 12 months on the lees in 500 litre, locally produced oak barrels. An extra creaminess and touch more opulence than the Lucé cuvée, but still that lightly bready and waxy character and earthy wild yeast note too. Lovely in the mouth, with an intensity of citrus and fine purity. Again it has that structure with some fine tannin, but smoothed by the time in barrel into a long, gently spicy but very clear and pure finish.  
(2023) There is more silica in the soils here in Cour-Cheverny, and this 100% Romorantin wine is unoaked but was aged on the lees. A subtle and appealing nose, lightly herbal and with melon rind and citrus peel notes. The wild yeast character gives a little yeasty, wheat beer touch. In the mouth dry and full-bodied. There's more of that lightly phenolic fruit skin character that gives some grip, some spice and a hint of tannin. Good acidity, the whole picture different and intriguing.
(2023) This red cuvée does see oak, one third of the blend aged for 12 months in locally coopered barrels. the blend is Pinot Noir 75%, Gamay 20%, Côt 5%. A deep garnet, but still a little light at the rim. Dark and quite gamy compared to the Cabriole cuvée, there's a meatiness here, I wondered about a hint of brett at first, but with a little air it definitely more about mushroom and truffle earthiness. Sweet, mouth-filling red fruit, more serious and chewy than the Cabriolet for sure. Meaty is the word again, the barrel component and broader tannins giving the finish some spice and heft.  
(2023) An unoaked blend of Pinot Noir 60%, Gamay 35% and Côt 5%, this comes from clay and limestone soils. Crimson red, with a delicate, translucent rim. The nose is refined and pretty. The absence of oak allows soft berry and lightly herbal smoky notes to show through, leading on to a palate which burst with surprising fruit ripeness and sweetness. There is nice weight, the purity of fruit persisting to a finish that stays taut with crispness to both tannins and acidity.