“The high-wired, humming tension of winter power lines, ready to snap against a cold, white sky.” - Tamlyn Currin, ‘Wine of the Week’ on JancisRobinson.com

Winemaker, Vanessa Cherruau, is a star on the rise. Remember where you heard the name first! Probably somewhere else, because we’re generally behind the curve, so I’m just asking you to reminisce. She makes the kind of Chenin Blanc that we love: taut, mineral and zesty in structure, but outwardly succulent and tantalisingly moreish. She works biodynamically in vineyards that straddle Chaume and Quarts de Chaume – appellations known for some of the world’s greatest sweet wines - but this wine is bone dry and, for that reason, must be declassified as a humble Anjou Blanc.

At some point in your life, you will have bitten into a Cox's Orange Pippin and thought "that's the perfect apple" and that's how we feel about this wine. The balance is immaculate, teetering between scything acidity and natural fruit ripeness, so much so that it leaves your palate on tenterhooks. It's organic, but it doesn't taste as if it has been left to its own devices. It's pristine and elegantly underpinned by a wispy minerality. Utterly delicious and its delicate flavours of quince, pink grapefruit and kumquat can be enjoyed with all sorts of dishes from freshwater fish, fruits de mer, sushi and Peruvian ceviche to roast loin of pork and roast guinea fowl. 13% alc. Drink now-2025.

Organic (certified); biodynamic.

Press review:

JancisRobinson.com (Tamlyn Currin): “This is an extraordinary matrix of fine-grained, glittering structure and liminal spaces filled with the purest of fruit. Every sip shifts, sometimes spins, in a slightly different direction, a new dimension. At first the wine feels piercingly crystalline – dry to the high-wired, humming tension of winter power lines, ready to snap against a cold, white sky. It tastes of Savennières and severity. And then the sweetness spills in: golden apples, quince, pears so ripe that the skin slips off in your fingers, sun-warm sweet physalis, bright orange satsuma. It tastes of summer and warmth and curves into the glass and into your mouth. And then you feel the fine frisson of spice, running through bright citrus veins; a little savoury, a little sweet, a little roasted barley; ginger and allspice, sumac and mace – a whisper of autumn. Then stones. Right at the end, the wine draws sharply in, to an arrow-like, lime-lean, fiercely focused finish. Good Value. Drink now-2034.” 17.5 points and ‘Wine of the Week’!

Customer comments:

“Absolutely superb! I normally drink Chablis, but I prefer this.” - Mr R.J.