Wine Region: Loire

(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.  

(2023) This is a Cabernet Franc from the limestone slopes of Saumur in the central Loire that slips down very easily. There's glossy black cherry and blackcurrant pastille ripeness, but a hint of the savoury side of Cab Franc that adds a peppery, tapenade touch. It has a smoothly juicy, succulent black fruit palate, and while the acid is brisk and the tannins chalky but firm, the overall picture is really nicely balanced and the wine is so approachable. It should have broad appeal. Watch the video for more information.

(2023) A lees-aged Muscadet from the Côtes de Grandlieu sub-region, rather than the possibly more familiar Sèvre-et-Maine. There's a faint tinge of bronze to the colour here, the wine exhibiting an apple freshness with a hint of something nutty too. In the mouth there's a touch of sweetness - hard to say if that is residual sugar, but the effect is to make the wine feel as if it just lacks a little of Muscadet's tang and ozoney freshness.

(2023) Fourth generation wine producers, the Desbourdes, make this organically certified Cabernet Franc. Vivid crimson-purple in colour, it has intense, sheer, red fruit with a hint of sappy, peppery character. Juicy on the palate, there is the tartness of raspberries, but a satin texture and suggestion of a little cocoa depth to the fruit flavour. The finish is long and pure, gentle tannins and unobtrusive acidity giving freshness while maintaining its easy drinking appeal.

(2023) That lanolin character of Loire Chenin is apparent, crisp apple beneath but that pleasing wet wool nuance of authenticity. No oak, but natural yeast. The fruit is so sweet and intense; not so much sugar which sits at just 3g/l, just lovely delicate ripeness, then a sour lemon and lime acidity adds gastronomic appeal.

(2023) There are many appellations of the Loire Valley where Sauvignon Blanc is the most prized grape variety, including the Coteaux du Giennois, not far from Sancerre. Part of the 'Taste the Difference' range, this has a fresh tinge of emerald to the colour, and aromas of white flowers and crisp orchard fruit. There's a suggestion of grassy herbaceousness in the background. In the mouth it's a very pleasing, relatively delicate Sauvignon. The acidity is there OK, but it flows from a sweetly-fruited, easy-drinking mid-palate with a suggestion of candied fruit, through to a pithy grapefruit and lime cordial finish. Watch the video for more information.

(2022) From 25-year-old vines on clay and limestone soils, this is a powerful rendition of Sancerre at 14% abv. That fat and generosity is apparent, the nose full of a confit lemon fruitiness, hints of peach and a leafy green herb aspect, but it has definition too. The palate has so much ripeness that it tastes a little sweet, and that butts agains the acidity somewhat. There's no faulting the plump and approachable charm of the wine, but not sure it is my favourite Sancerre style.

(2022) Winemaker and owner Jacky Blot is a trailblazer for quality in the Montlouis appellation, growing Chenin Blanc on 45 hectares where chemical treatments are "practically non-existent," and yields dramatically low, averaging 25hl/ha. Malolactic fermentation is avoided, and the wines are matured in barriques of varying ages. This is a stunning example of Loire Chenin Blanc, a hint of gold to the colour, and the nose showing beeswax and ripe apple, with an undertow of nougat. In the mouth the full texture has a waxiness too, a nuttiness perhaps like Cox's pippin apples, and it is utterly mouth-watering. A pithy, dry finish adds to the gastronomic appeal of this delicious wine.