Chenin Blanc

The family who produced wines under Château Tour Grise had been around a while, allegedly planting and tending vines since the 19th century. In 1998, they achieved biodynamic status, which they believed to be crucial in creating wines that express a true sense of their terroir. Since then, they had been renting off bits of vineyard to new, younger generation winemakers in an attempt to keep the blood flowing in Saumur, and up until recently they made wine from just 8ha, consisting of 6ha of Cabernet Franc, 1ha Chenin blanc, and 1 ha of Pineau d’Aunis.

Once a failed law student, now one of the top quality winemakers in Loire, Romain Guiberteau has definitely earnt his badge. On returning home to Loire after quitting his university studies, he persuaded Clos Rougeard's Dani Foucalt to help him rejuvinate his family's vineyards. In 2007, the domaine gained the AB organic certification for its 12ha. Today Romain's wines are seen as a the very best demonstration of what can be acheived from the hill of Breze.

Vigneron Christophe Foucher of La Lunotte never anticipated a wine career. He used to lend a hand from time to time in the vineyards belonging to his father in law on the South bank of the Cher River. After some years he quit his teaching job and enrolled himself to a school in Amboise to learn (and later unlearn!) the basics of classic vinification. Today he owns and rents a total of 5.5 ha across 7 plots in Touraine. Sauvignon Blanc accounts for 50% of plantings with some Menu Pineau, Gamay (including the dark skinned 'Gamay Bouze'), Côt and Cabernet Franc.

Vigneron Antoine Foucault established Domaine du Collier on the limestone-rich hillsides that surround the village of Brézé in 1999. Up to then he had been learning from the cream of the winemaking crop, Charly and Nady (his uncle and late father), at Clos Rougeard. Antoine abstains from the temptation of chemistry both in his vineyards and winery until the point of bottling, when a minimal amount of SO2 is usually added at bottling. He did once bottle a magnum of the 'Les Ripailles' without any S02 for us, and the difference is nearly undetectable.

The sizeable Domaine Bablut is spread across 55 ha in the Coteaux de l’Aubance at the gates of Angers. Vigneron Christophe Daviau has used organic methods to grow Cabernet Franc, Cabernet Sauvignon and Chenin Blanc for dry and sweet production since 2010. On top of the organic certificate in his pocket, Christophe takes inspiration from natural activist Nicolas Joly and as a result adopts many biodynamic practices, such as planting hedgerows of redcurrant, wild rose and dogwood to preserve the local vineyard fauna.

Catherine and Pierre Breton's reputation preceeds them wherever they go. They are true bonvivants, working with passion and integrity and inspiring those around them. Whilst Pierre and Catherine share the workload in the vineyard, in the winery Catherine makes her own cuvées under the label 'La Dilettante', or 'The Dabbler', which include the Chenin parcels and a little Cabernet Franc. Pierre vinifies the rest. They own 11 ha, spread across Bourgueil, Chinon and Vouvray which they converted to biodynamic relatively early on in 1994 (Demeter).

If you make a visit to the tiny village of Savennières, you will find vineyards steeped in tradition and family heritage. You will also find vigneron Damien Laureau who has nothing to do with this. In 2008 Damien moved his attention from Anjou to Savennières and began by renting some small plots. A soil analysis confirmed suspicions of great soil diversity across these little plots. The 80m plot of Les Genêts for example, now has two halves - the first has a higher concentration of sand and large clusters of schist, which he uses to make ‘Les Genêts’.

If one speaks of Clos Rougeard, it should be immediately clear that here we have a cult producer. The wines of Clos Rougeard are represented in all the 3 Star restaurants in France and beyond.

Located in the Southern tip of Anjou in Haut-Layon, Château de Passavant makes 14 different wines from 55ha across 7 appellations. Certified organic since 1998 and biodynamic since 2011, current winemakers Claire and Olivier Lecomte are fourth generation vignerons at the Château, striving to maximise the potential of the incredible range of soils which include schist, sand and gravel, along with different aspects and slopes all playing their part in the formation of the wines.

Château de Coulaine is one of the oldest estates on the Chinon block. Wine has been made here, on the famous terroir of Véron, since the 13th century. However, in the 19th Century, phylloxera wiped out all but 1ha situated near Clos de Turpenay. It wasn't until 1988 that vigneron Etienne de Bonnaventure began restoring the vines up to the current 18ha, simultaneously making the decision to work without chemicals. In 1998 the domaine was the first in Chinon to be certified organic by Ecocert. Varieties grown are mainly Cabernet Franc, with a small amount of Chenin Blanc.