This wine is really stunning right now. Baked apple fruit with a warm spiced complexity (think baked tamarind or saffron) with crazy acid that lingers forever. Beautiful.
Chenin Blanc vines planted in Montlouis’ classic, austere terroir of poor clay soils with silex, pebbles, and flint. These grapes are harvested during the first pass through the vines, fermented with native yeasts, and aged in old oak barriques ranging from 1-7 years old. With 8g RS, this doesn’t quite fall into demi-sec territory as much as it reminds us of the old-school, more supple style of Chenin Blanc from the Loire Valley. With ample acidity and structure, this is some crazy good juice.