Catherine & Pierre both come from families who have been making wine around the villages of Bourgueil and Vouvray for four generations, but the couple introduced Biodynamic practices in 1994 and have been leaders in the organic... Read More
The winery has been around since the 1990s, but it's undergone some significant changes since then: De Montcy was Demeter-certified for biodynamic farming in 2015, and in 2020, the Chevrier family took over the winery and... Read More
Closiers is a new domaine founded in 2018 by Anatole de la Brosse, with Michel Chevré of Clos L’Ecotard and Nady Foucault of Clos Rougeard acting as consultants. Their wines are made with organic fruit from 37 acres... Read More
Grolleau is among Loire's least famous red grapes, which most producers would rather replace with anything else. Meet Quentin Bourse of Azay-Le-Rideau who knows how to bring Grolleau to new heights in his Sottise all-natural... Read More
Sancerre is prized for Sauvignon Blanc, not because there is a single correct style, but because of the variety of Sauvignon expressions among producers. 'Les Coûtes' is made with fruit from a 50-year-old hilltop... Read More
Sancerre has achieved worldwide fame for its Sauvignon Blanc, but this Loire region also produces small amounts of Sancerre Rouge and Rosé from Pinot Noir. If you're a fan of dry Rosé, then try Sancerre. Situated... Read More
Located on parcels in the eastern end of Loire's Touraine region, Cheverny is an exciting AC where blends abound. Tessier is a master at growing and blending seven varietals across 55 acres and three appellations. Le Point... Read More
Jacky Blot is a legend for his natural wines made on two small estates: Domaine de la Butte for Cabernet Franc and Domaine De La Taille Aux Loups for long-lived Chenin Blanc. Now, the younger Jean-Phillippe Blot continues the... Read More
Romain Petiteau is a young winemaker working at his family's 17th-century estate in Loire's Muscadet region. The 51 acres of vineyards have been certified organic since 2021, leaving Romain with plenty of natural raw material... Read More