Certified Organic (Ecocert)
Variety: Chenin Blanc
Country, Region: France, Loire Valley
100% Chenin blanc from just across the Loire river around Noizay towards the east of the Vouvray appellation. Elevage in older barriques giving texture and depth while keeping freshness and poise. Shows excellent depth typical of Vouvray and shows similar lightness of touch in handling.
‘This bottling hails from vines in Vouvray and I am not sure why it was not given the appellation. In any event, the wine is excellent, offering up a classic nose of apple, quince, chalky minerality, a bit of orange peel, dried flowers and a just a whisper of lanolin in the upper register. On the palate the wine is crisp, full-bodied and finished as a Sec, with a fine core, good acids and grip, fine focus and a long, ripe and complex finish. This is very good juice. 2018-2040. 91.’ John Gilman - View from the Cellar, October 2018
Xavier Weisskopf is one of the new generation of young producers buying into appellations in the Loire that are less developed, enabling his purchase in 2005 of well established old vineyards at Montlouis in Touraine.
Having studied viticulture and oenology at Beaune he worked as cellar-master at Chateau St-Cosme in the southern Rhone before buying his first parcel of 6.8 hectares. He has gradually increasing his holdings to the current 13 ha of vines with 9 ha of vines in Montlouis and 4 ha of vines in Touraine AOC. Montlouis sits across the Loire on the south side from Vouvray and today is a hotbed of innovation. Here 100% Chenin Blanc is planted on similar tuffeau soils to Vouvray, though usually with a bit more sand. The Touraine appellation also produces Chenin Blanc, along with Grolleau for rose and has some very old Cot (Malbec) and Cabernet Franc plantings. Xavier’s deft touch in the winery is transforming this old-vine material into wines of freshness, vivacity and not least, great value!
The entire estate is certified organic and with most of the vineyards being planted pre-1940 the yields are naturally low and all harvesting is done by hand. Xavier is looking for wines that are fresh, mineral and long so the wines are made with a light touch and little or no SO2 during vinification. Bottled with a minimal, yet prudent level of SO2, the finished wines show vibrant aromatics and a level of detail rarely seen from these appellations.