Thanks to Pascaline who dragged me over to taste with Eric Dubois years back, I’ve been following this wine even before its release. Now it’s here. Magnificent life. It had... read more →
Glou-glou deliciousness! Didn’t I always say that grolleau and côt = pineau d’aunis? I think so. Here it’s easy and thirst quenching. When it’s hot and you are just tired... read more →
Claude and his son Etienne work in a part of the Loire full of forest. Here is a different expression of sauvignon blanc than the Quartz (to the right). From... read more →
Vinified and aged in old wood, the wine is long and lovely. Full of a grapefruit, juicy ripe acid—all sorts of citrus threading through the wine. A zingy experience.
Everyone loves Vince, as I will—once I meet him. He learned the soil from Alsace’s Patrick Meyer. Once the grapes from his volcanic soil arrive into his winery, he gives... read more →
Côt (also known as malbec) loves old vines, cool climate and limestone. And it loves the Touraine, and Damien Delenchenau loves it all. Damien’s vines are 100+ years, old, gnarled,... read more →
Claude’s son Etienne makes this little wine from the gascon grape, rare and indigenous to their area in western Loire. It makes for a small-berried bunch that can be a... read more →
The soil (as the name suggests) is their sandy plot. Their vines are up to sixty years of age. The fruit is raised in tank, never seeing wood, resulting in... read more →
From a 9-hectare estate, made by the Boisard boys. The vines are over 30 years old from gravely soils. Aged in barrel for eight months, and as I’ve tasted these... read more →
Claude and his son Étienne work on limestone soils in the middle Loire. After a classic infusion-like fermentation (not carbonic), they give the wines a solid twenty-four months of aging... read more →