COUNTRY :
France
REGION :
Loire Valley
PRODUCTION :
After years of working in various wineries around the world, Jennifer Bariou and Thibaut Bodet have rooted in Azay-le-Rideau, a wine appellation in the central Loire valley budding with its diversity of grape varieties and terroirs. When they started in 2015 they had about 2.5 hectares of vines. Now they cultivate 9 hectares of organic vines using biodynamic farming principles, and in the cellar only work with native yeasts carrying out as few manipulations as possible. Their plots are spread over different terroirs and exposures with diverse soil comprised of clay, flint, and quartz. They believe in the necessity of biodiversity using sheep to graze the land, and have also planted fruit trees around the estate including peaches, pears, almonds, and cherries.
Jennifer and Thibaut are an underrated force of truly talented vignerons, and are making some of our favorite wines in the Loire.
Pistils
Region: Azay-le-Rideau
Grape: Chenin Blanc
Vineyard Size: 2.10 hectares
Soil: flinty clay
Average Age of Vines: 25-80 years
Farming: organic
Harvest: by hand
Winemaking: fermentation in stainless steel
Aging: 500L barrels
Fining: none
Filtration: none
Added S02: 27 mg/L
Vignes d’Ys
Region: Azay-le-Rideau
Grape: Grolleau, Cabernet Sauvignon, Gamay
Vineyard Size: 2.10 hectares
Soil: flinty clay, silt, loam, sand
Average Age of Vines: 25-80 years
Farming: organic
Harvest: by hand
Winemaking: grapes hand destemmed, 10 days of maceration, each grape vinified separately
Aging:
Fining: none
Filtration: none
Added S02: 2o mg/L
Vin de France Rouge
Region: Azay-le-Rideau
Grape: Côt
Vineyard Size: 2.10 hectares
Soil: flinty clay, silt
Average Age of Vines: 40-45 years
Farming: organic
Harvest: by hand
Winemaking: destemmed, 20 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts, direct press
Aging: 6 months in neutral oak
Fining: none
Filtration: none
Added S02: 20 mg/L
“Ça Grolleau’te”
Region: Azay-le-Rideau
Grape: Grolleau
Vineyard Size: 2.10 hectares
Soil: flinty clay, silt
Average Age of Vines: 30 years
Farming: organic
Harvest: by hand
Winemaking: direct press, spontaneous fermentation in neutral oak with indigenous yeasts, malolactic fermentation
Aging: in neutral oak
Fining: none
Filtration: none
Added S02: 10 mg/L
Grolleau
Region: Azay-le-Rideau
Grape: Grolleau
Vineyard Size: 2.10 hectares
Soil: flinty clay, silt
Average Age of Vines: 80-90 years
Farming: organic
Harvest: by hand
Winemaking: 20 day maceration, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: 6 months in neutral oak, sur lie
Fining: none
Filtration: none
Added S02: 2o mg/L
“Cheninpan”
Region: Azay-le-Rideau
Grape: Chenin Blanc
Vineyard Size: 2.10 hectares
Soil: silt, clay
Average Age of Vines: 20-45 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in neutral oak with indigenous yeasts, malolactic fermentation
Aging: 6 months in neutral oak, sur lie
Fining: none
Filtration: none
Added S02: 25 mg/L
“Funambulle”
Region: Azay-le-Rideau
Grape: Gamay Chaudenay, Seibel, Grolleau
Vineyard Size: 2.10 hectares
Soil: silt, clay
Average Age of Vines: 20-40 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: 15 mg/L