93 points Wine Spectator
"Ripe and steely, with well-detailed white ginger, jasmine, quince, persimmon and quinine notes that are seamlessly entwined as they race through a filigreed finish. Delightful. Drink now through 2033."
"Powerful matchstick reduction on the nose and lovely flinty smokiness too. Dry, lean palate and tight, crunchy structure. Long, fragrant finish. Where Loire Chenin and Chablis cross over? 17/20 points. (RH)"
Vinous Reverie Notes
“With François Chidaine, Jacky Blot has been instrumental in taking Montlouis out of Vouvray’s shadow and establishing for it a reputation of its own—and a better one at that. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations and no malolactic conversions” ~ Vinous Media
“Jacky’s wines, including his not-anymore Vouvray, are the perfect example: They’re bone-dry, less fruity than complex and austere. He believes sugar blurs chenin’s ability to transparently reveal its best qualities, which is why his winemaking is almost fanatically Burgundian, although he prefers to describe it as “the school of Montlouis.” He ferments all his whites in barrels. And rather than a cold, quick fermentation meant to highlight aromas, he borrows from Burgundy’s elite cadre, winemakers like Jean-François Coche (of Coche-Dury) and Jean-Marc Roulot (of Domaine Roulot): he exposes the grape must to oxygen before a long, slow fermentation and leaves the finished wine in steel tanks for months before bottling, which firms up the texture.” ~ Jon Bonné
Certified organic. 1 ha in Noizay - One of the iconic vineyards in Vouvray. Silex and pure limestone on the premiere cote of Vouvray. 50+ year old vines. South exposure. Fermented and aged in barrel (20% new, 80% 1-4 year old barrels).