Daniel M

9.1

Aperitive bubble for this year's new year's eve party. Only nosing and dipping my lips. Oxidative nose, green apple. Dry palate with drive. Palate cleanser. Superb! — 6 months ago

Barberry Garden

9.1

Wine #5 on Jean-Pierre Robinot Uncorked Vol. 1

Lovely, perfumed, and delicate bouquet of flowers, seawater, and peach. With time, it opens up and becomes sweeter on the nose. On the palate, it's round despite the high acidity, offering an interesting evolution with a touch of brine in the finish. Lively, electric, and delicious. It's like Gravonia mixed with Jacky Blot. A curious combination, but it needs more time in the bottle.

2024-05-27 — 2 years ago

web bond

9.1

This is Vin de France and not classified as Vouvray. — 4 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. — 5 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... — 6 years ago

Safiya Motala

9.3

Aroma is mineral, floral, stone fruits and citrus. Flavour is bright, floral, citrusy and refreshing with a subtle fruity note. — 6 years ago

with Kamila and Martin

CAAARRGGHHL

9.4

Epically unique and delicious — 8 years ago

Joe DAscoli

9.8

Acker birthday auction. Wow. Just wow — 7 months ago

Conrad Green

9.4

Very pretty notes at the top with a lovely gnarly undertow. Very characterful and dense with some tannins on the end of the palate. Delicious — 2 years ago

with Bex

Monique Gillioen

9.0

€ 29 wijnboer Samoens — 4 years ago

Alvaro Bustillos

9.7

Rodolfo c
Jh3
Pesquis
Jova
Z4 — 5 years ago

Alan Goldberg

8.9

Passionfruit and grassy notes. Quite good and what you’d expect from a Loire Valley Sauvignon Blanc. — 6 years ago

Daniel veit

9.0

Killer value from a too notch producer. Apples, toast, hazelnuts, yellow flowers. Creamy mouthfeel with persistent bubbles. Indian curry x Jacky Blot for the win. — 6 years ago

Tim Lebrasseur

9.7

Wow that is impressive. Totally in love with all the chenins from Jacky Blot !!! — 7 years ago

Kanta Matsumura

9.1

Première nez lychees passion fruit. The tropicalness disappears and becomes sharper. — 8 years ago

Peter van den Besselaar

9.0

Vintage 2022 | This was the first red wine bottle to lay my hands on, to combine with a spicy chili con carne. The fruitiness worked. — 8 months ago

Will Stanley

9.4

Jacky Blot sadly passed away recently, and oversaw in his time two Loire domaines that produce Chenin and Cabernet Franc respectively. I tried last year one of his whites, which blew me away, and enjoyed a similar experience with the 2018 ‘Mi-Pente’, a single vineyard Cab Franc from Bourgueil. This being my first wine from Bourgueil and one of a tiny few Cab Francs that I’ve tried from the Loire as a whole, I would have no idea where to place this in a blind tasting. But my word, what a spectacular wine!

It’s so enticing on the nose - initially quite bretty, but then broadening out to reveal aromas of fresh cherry, cranberry and blackcurrant, along with a savoury edge comprising cedar, tobacco, lavender and tomato leaf. The palate is at once fresh but powerful, structured and elegant; savoury with flecks of sweet cherry chocolate. This is an engrossing wine, utterly drinkable with great ageing potential. I am totally smitten, and look forward to trying more wines from this domaine in the future.

94+ — 2 years ago

Juan Cerda

9.3

Jacky Blot in Sonoma! — 4 years 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. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

So, when fine wine drinkers think Chablis, it’s Raveneau & Dauvissat they desire the most. I would say that you could add Pattes Loup to that list and it is less expensive than the fore mentioned. Really appreciate the 11.4% ABV.

The nose is beautiful revealing; golden & green apple, ripe pineapple, lemon with peel, lime zest, tropical melon with green dominant, peach, apricots, grapefruit, orange citrus blend, some brown butter, excellent cream notes, caramel, honeysuckle, waxy notes, vanillin bean, butterscotch candy, slivered almonds, amazing chalkiness, volcanics, sea fossils, touch of saline, understated white spice, light herbaceousiness with yellow flowers/lilies. A dash of spring flowers framed in orange blooms and jasmine.

The body is full, round, waxy & gorgeous. Excellent viscosity for those that enjoy that. It is simply a beautiful elegant wine. Golden & Granny Smith green apples, ripe pineapple, lemon with peel, lime zest, tropical melon with green dominant, more peach on the palate than nose, apricots, grapefruit, orange citrus blend, some brown butter, excellent cream notes, melted, salted caramel, warm toast, honeysuckle, waxy notes, vanillin bean, butterscotch candy, slivered almonds, amazing chalkiness, crushed & powdery volcanics, sea fossils, touch of saline, soft woodiness, understated white spice with delicate palate heat, fresh Provence herbs with yellow flowers/lilies. A dash of spring flowers framed in orange blooms and jasmine. The round acidity is voluptuous & near perfect. The long finish is simply, rich, lush, well balanced and persists delicately for minutes. A wine well worth seeking out if you have not tried Pattes Loup. This bottling will pick up another point or two with 3-5 more years in bottle.

Photo of, Domaine Pattes Loup, Owner-Winemaker Thomas Pico and their beautiful Chardonnay grapes on their way to be pressed.

Producer notes & introduction. Third generation vigneron, Thomas Pico, took over his grandfather’s work in 2004. Pico’s grandfather planted and worked his terroir in the hillsides near Courgis and Preys, the two highest altitude villages within Chablis, with vineyards up to 300 meters. It was in the 1970’s when Pico’s father took over the Domaine.

In 2004, Pico returned back to his home town of Courgis after completing his studies of viticulture and oenology in Beaune. Pico began farming 8 hectares of vines immediately converting the vineyards to organic. In 2006, Pico released his first wines under the Pattes Loup label founded on the principles of organic farming, low yield harvesting, and minimal intervention. In 2009, the domaine was certified Agriculture Biologique by ECOCERT. Pico gained a reputation locally and internationally as one of Chablis most exciting growers/winemakers releasing wines with only one issue, there wasn’t enough.

In August of 2011, Antonio Galloni professed, “Pattes Loup is arguably the single most exciting young Domaine’s in Chablis today… Stylistically, Pico’s wines remind me of the laser-like focus of Cedric Bouchard‘s Champagnes combined with the richness and inner sweetness found in the wines of the late Didier Dagueneau. Simply put, these are some of the most ground-breaking, intensely captivating wines being made in Chablis today.”

All work at the domaine is done by hand. Only indigenous yeasts are used in the cellar and élevage occurs on the lees at cold temperatures for 14 to over 30 months. Malolactic fermentation begins and finishes naturally. Pico works with a combination of concrete egg shaped fermenters along with stainless steel tanks and used French oak of different sizes depending on the cuvée. The wines are never fined or filtered before bottling. Pico is evolving and is always fine tuning his work in the cellar. Over the years, he has decreased the amount of his sulphur use, extended élevage, and is now using expensive Portuguese wood corks for bottling believing, “the cork is my finishing touch.” — 6 years ago