WHY WE LOVE IT
  • BLEND
    100% Chenin Blanc
  • APPELLATION
    Montlouis, Loire Valley
  • ALCOHOL
    12.50%
  • SIZE
    750ml
  • FERMENTATION
    Fermented and aged in 5-10 year old barrels
  • AGING/COOPERAGE
    Aged on the lees for 24 months

95pts Decanter: Jacky Blot is acknowledged as a master of Chenin Blanc. The Triple Zero of this pet-nat refers to the zero chapitalisation, zero liqueur de tirage, and zero liqueur d’expedition. With a slow fermentation in old wood, this is a remarkable expression of Chenin Blanc with great depth.

With François Chidaine, Jacky Blot has been instrumental in taking Montlouis out of Vouvray’s shadow and establishing for it a reputation of its own—and a better one at that. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations and no malolactic conversions.
--Vinous Media

The future of Loire Valley Chenin Blanc is in single vineyard, dry, terroir-driven whites that challenge the greats of Burgundy for precision, length, complexity and ageability. Pioneers like Jacky Blot are currently making the wines of a lifetime. This has been literally 25 plus years in the making, ever since Jacky first purchased eight hectares of 50 to 75 year old vines in Montlouis in the late 1980s. Transforming and building this organically certified property began in 1988. The level of grower commitment to natural farming practices and non-interventionist vinification is easily the highest percentage of any Chenin appellation in the Loire Valley. Every site is allowed to sing, without the sugar, without the battonage, no malo, using low levels of SO2, and minimal filtration. Jacky Blot is without question one of the inspirational leaders of this growing movement.

TASTING NOTES 

100% Chenin Blanc grown on 40+ year old vines. Grapes harvested at full maturity. Zero chapitalization. Zero liqueur de tirage. Zero dosage. Primary and secondary fermantation done with indigenous yeasts, fermented and aged in 5 to 10 year old
barrels. Aged on the lees for 24 months.