Sauvignon Blanc

Jean de Maubastit

Jean Maubastit runs an unusual operation in St Emilion. He travels France extensively, looking for the perfect parcels of grapes to bring back home to Bordeaux and vinifiy. At minimum the grapes must be organic or biodynamic in order for him to make the wine he wants.

Cascina degli Ulivi

Cascina degli Ulivi or 'House of Olives' and it's owner Stéfano Bellotti have built themselves quite a reputation in the world of Vin Naturel. Stéfano began his path as a vigneron with only 1ha of organic parcels in 1977. The farm also had plantations of other agricutlural products such as cereals and vegetables, but he realised that these weren't thriving in the terroir and this shifted his focus to the vines. By 1984 Stéfano was ahead of fashion, applying herb manure composts to the vines along with other biodynamic practices.

Sebastien Riffault

Seb Riffault makes some of the tastiest, purest and most exhilerating expressions of Sauvignon Blanc we've ever had the pleasure to taste. Whilst he was working in Paris selling wines in a shop, he was faced with a difficult choice. Stay in Paris and let his father's domain be sold, or come back now and take over at the age of just 21. His father had worked for many years and it was time for him to take a step back. He was tired and he couldn't wait any longer. At the time, the vines were still treated with chemicals and the wine still made conventional Sancerre way.

Mas d’Intras

The family domain of Mas D'Intras has been farming grapes for four centuries, but it was only in the 80's that Robert family stopped selling their grapes to the local coop that the family had helped establish. Domaine Mas D'Intras was born. In the late nineties Alfonse recognised that his soil was suffering and he began to turn his attention to organic farming, acheiving Ecocert organic status in 2009. He planted grass in between the vines, and started to plough every second row to direct water retention and moisture to the soil around the vines.

Clos du Tue-Boeuf

Thierry and Jean-Marie Puzelat enjoy making wine, which is a good thing as they produce a lot of them, sometimes close to 30 different wines a year. They feel so many of their parcels offer something unique worth exploring in its own right. Many of their cuvées are made often out of rare local varieties on the verge of extinction such as Romarantin, Grosleau and Menu Pineau- a natural mutation of Chenin Blanc). These wines made from these grapes rarely gain AOC recognition and so are labelled Vin De France, one of the biggest disappointments of modern winemaking laws.

Philippe Tessier

Phillipe Tessier took over 21ha from his father in 1981, 20 years after the domain was first established at the centre of the Cheverney and Cour Cheverney AOCs. His vinification demonstrates his admiration for the grapes and their capabilities, opting to use neutral casks and indigenous yeasts. He would rather it is the land that speaks, rather than the winemaker.

Domaine de Bablut

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. Despite 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.

Alexandre Bain

Alexandre Bain is a wonderful but rare specimen. He wasn't born into wine, his father wasn't a vigneron and he wasn't born in Pouilly Fumé. However, his grandfather owned a few plots in the area which he had bought as a rental investment. In 2007 Alexandre developped a curiosity for making wine and persuaded his grandfather to let him work on the vines. Gradually, he started buying a more and more parcels from growers who were scaling down and today owns 9 ha.