Peter van den Besselaar

9.0

Vintage 2022 | Jacky Marteau knows to make a good Gamay Touraine, bow out of respect — 14 hours ago

Monique Gillioen

9.0

€ 29 wijnboer Samoens — 2 years ago

Juan Cerda

9.3

Jacky Blot in Sonoma! — 2 years ago

Alan Goldberg

8.9

Passionfruit and grassy notes. Quite good and what you’d expect from a Loire Valley Sauvignon Blanc. — 3 years ago

Rafael Javier Lopez

9.4

Let it sit for almost 10 years and decided to finally open. Full bodied, and great aroma. — 7 hours ago

web bond

9.1

This is Vin de France and not classified as Vouvray. — 2 years ago

Mario Vaillancourt

9.0

Ripe apple, floral, crisp, energy and some roundness to balance it all. Always Good Chenin from Jacky Blot.

Pommes mures, floral, vif, de l’energie et de la rondeur qui balance le tout. Toujours bon du Jacky Blot. — 3 years ago

Shengli Hu

9.6

Honey, nuts, pear, hay, sage, apple, buttery brioche, piercing acidity. Flint and clay over chalk subsoil. “Rémus is made from a second, slightly later harvest through Clos de Mosny, from 50- to 80-year-old vines. Spontaneous fermentation takes place in barrels in his cool underground cellar (which has an ambient temperature of about 12 °C/54 °F) with absolutely no intervention, so fermentation is very slow, taking anything from four to nine months. The wine doesn’t undergo malolactic conversion (Jacky believes that malic acid gives the wines a spine), there is no bâtonnage and no added sulphites during élevage. It then spends 12 months in new (about 10%), one-, two- and three-year-old barrels.” I figure oaky Chenins are growing on me... — 3 years ago

Will Stanley

9.5

I have scant experience with Loire Chenin Blanc, but having heard such incredible things about Jacky Blot, who sadly passed away in May this year, I have been eager to try his wines. I love South African Chenin, so I suppose that was my benchmark while trying this.

What a tremendous wine this is. From a single vineyard in Vouvray (but raised in Montlouis), it opens up almost immediately but benefits from decanting, with exuberant aromas of lime, melon, orange marmalade, burnt butter (odd, with no malo fermentation), truly a wine you can happily sniff for ages! But there’s something sweet in there, and it entices you for a sip. It’s that marmalade again, forthright on the palate, a fleck of sweet ripeness amidst an acid-driven palate that’s utterly engrossing and really quite elegant in spite of the obvious power. It finishes very long. This is brilliant stuff. Minerality is important to Jacky Blot, but he notes how minerality on its own “makes the wine hard to drink. The slowness of fermentation gives fatness and roundness to the wine, and the long fermentation is like a permanent battonage”. And on malolactic fermentation, which he avoids, Blot notes how malic acid “is the spinal column of the wine, giving structure, adding relief and vibrancy to the wine, whereas weight and body, roundness and flesh are coming from old vines, restricted yields, ripe grapes and the long fermentation.” Minerality and acidity provide a colossal backbone for this powerful wine.

Enjoyed with scallop & samphire pasta; soundtracked by Lonnie Liston Smith’s ‘A Garden of Peace’. — 8 months ago

Stefan Dolhain

9.3

2018 vintage. This estate was bought by Jacky Lorenzetti in 2007 and the investments are paying off (see also the spectacular quality improvement at their Pauillac estate Pédesclaux). While previous vintages featured a majority of Merlot, this 2018 is a blend of 59% Cabernet Sauvignon, 37%. Merlot and 4% Petit Verdot. This might very well be the best vintage to date for Lilian Ladouys in a year where Jacky's daughter Manon joined the business. She is highly devoted to organic farming and the Lorenzetti estates are now officially in conversion to organic. Moreover, Lilian Ladouys was promoted to "Cru Bourgeois Exceptionnel" status in 2020. An estate to watch and the wines are very affordable too at around 20 euros. Classic nose with ripe cassis and cedar wood, intertwined with a fresh minty aroma. In the mouth the fruit is concentrated and layered with amazing freshness and a solid ripe tannin structure that make the alcohol (abv. 14,5%) go unnoticed. Long mineral finish. Highly recommended. Still very young, give it time to open up or decant. Should age beautifully for at least 15 years. — 3 years ago