Our Tasting Impressions
Almost ethereally light. The beeswax note so common from Chenin is at the forefront but the bracing and energizing acid kicks in on the finish making this long and delightful. There aren't too many wines at this price that you can confidently cellar and enjoy its evolution over 10-15 years. A great introduction to Chenin and Gigou!
About this wine
From Chenin Blanc vines 10 and 40 years old. The soil is silex (flint & sand) limestone clay and tuffeau - porous, chalky limestone composed of bryozoan fossils (tiny aquatic invertebrates). Organically farmed, machine and hand harvested with strict yields of 25 hl/ha.
Fermentation is half in 400-liter oak barrels and half in Inox steel tanks for 3-4 months using indigenous yeasts. The wine ages on fine lees for 4-5 months in the barrels.
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.
On Your Table
It makes a lovely aperitif with charcuterie and cheese. I like it with a firm white fish like snapper or striped bass in a simple beurre blanc sauce. Best not chilled below cellar temperature.
Suggested Glassware: Grassl Mineralité
The Gigou family operates their quaint 13 hectares farm in the central northern reaches of the Loire Valley - not far from Le Mans, home to the famed 24-hour auto road race. Joël, who is credited with saving the appellation of Jasnières, 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 in Jasnières (8ha) are planted to Chenin Blanc producing dry whites - and sweet in vintages when botrytis (noble rot) occurs.
Gamay and Pineau d'Aunis (and the Chenin for one white) is planted in Côteaux du Loir (5ha) for 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 (stems left on for the Chenin).
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 active North American source for Gigou’s wines.