****Supplies extremely limited so only 1 bottle per member. Combine with other Direct wines from Gigou to reach minimum purchase of 6 bottles. Each Direct order must be in multiples of 6. Ships directly from winery to you in about 2 weeks at rate of $8/btl on 6, $6/btl on at least 12. Must be ordered separately from wines not on Direct. Available only to VDLT members.****
Our Tasting Impressions
1990 was a monumental vintage in the Loire. The Gigous were so kind to give us a bottle (with a makeshift label as the picture reveals) of this sweet Chenin Blanc on our last visit to the Domaine. We opened it this summer with a few VDLT members/friends. It is the quietest this group has ever been. We were all mesmerized.
It is impossible to describe accurately the diversity of nuances this wine offers. It is very sweet but the racy, acidity provides impeccable balance. I don’t recommend serving this with dessert. Drink on it’s own or pair it with a fine blue cheese like Fourme d’Ambert.
I had to beg to get a tiny amount of this astonishing wine. I can’t blame the Gigous for keeping whatever remains for themselves. It’s phenomenally great!
About this wine
A VDLT exclusive from Joël’s private cellar
Sweet Chenin Blanc from Gigou's most prized vineyard - Saint Jacques - planted around 1946. The soil is silex (flint & sand) limestone clay and tuffeau - porous, chalky limestone composed of bryozoan fossils (tiny aquatic invertebrates).
In years where there is botrytis (noble rot), the first harvest of handpicked grapes with ridiculously low yields of 10 hl/ha are sorted for Sélection de Raisins Nobles. In 1990, there was 90% botrytis.
Fermentation was in Chestnut barrels at low temperatures for 7-8 months using indigenous yeasts. The wine stayed on fine lees for 7-8 months with bâtonnage in the same Chestnut barrels. Racking was done to stabilize.
The 1990 achieved 100 grams of sugar per liter, which is nicely balanced by 6 grams per liter of acidity.
About the grape
Chenin Blanc is one of the world's great wine grapes. Possibly dating back a millenium, Chenin is notable for its intense acidity. In fact, before the pronounced effects of climate change, cold years in the Loire produced underripe grapes and disastrous vintages. Often vintners had to add sulphur to counteract the savage acidity. Today, that does not happen much and Chenin can fully display its vivacious and glorious floral, hay and honey notes. Chenin is among the most flexible varieties for wine production. It can be vinified dry, off-dry or sweet. It also is capable of producing wines that can live and improve - seemingly - forever.
The Gigou family operates their quaint 13 hectares farm in the central northern reaches of the Loire Valley - not far Le Mans, home to the famed 24-hour auto road race. Joël started the estate in 1974 along with his gracious wife Sylvie. His son Ludovic now handles much of the management and his sister Dorothée has recently joined in the efforts.
Their vineyards lie in Jasnières (8ha) and Côteaux du Loir (5ha), two fairly obscure appellations that might have faded into oblivion if not for the fine wines and tireless promotion from this family.
The vineyards in Jasnières are planted to Chenin Blanc to produce all but one of their whites, including a sweet Chenin in vintages when botrytis (noble rot) occurs.
Gamay and Pineau d'Aunis (and the Chenin for one white) is planted in Côteaux du Loir to produce their reds and rosé. They also produce sparkling wines in all three colors that are not appellation specific. The range of wines is extensive despite producing only about 40-50,000 bottles per year. There are lots of old vines.
They farm without chemicals. They harvest 60% by hand and 40% by machine (for the white grapes with stems left intact).
Now the remarkable part, Ludovic told me they keep all their bottled wines in their cellar for at least one or two years. I asked why they do this (wondering how a small estate can defer the revenue). He replied, The wine decides when it's ready. In some cases, he would hold them back even longer, except they are often out of storage space. Truly a portrait of a family whose prime concern is that the wines that bear their name are special.
VDLT is the only North American source for current vintages of Gigou’s wines.