Anjou, Loire Valley, France
Chardonnay (70%), Chenin Blanc (20%), Cabernet Franc (10%)
Didier Richou apprenticed in, of all places, Minnesota, where he learned a thing or two about cool climate winemaking under David Bailly. He took over his family domaine in 1979 and 14 years later his brother, Didier, joined him. While chemicals have never been the mainstay at Richou, it has been certified organic since 2013 and they also employ biodynamic practices.
Farming: Organic. Hand harvested.
Vinification: Whole cluster pressed. Disgorged after 18 months. No sugar is added at any step.
Tasting Note: Floral, mineral and green apple aromas with crisp, vivacious fruit.
Food Pairing: While this pétnat makes a great aperitif, don’t be afraid to pair it with oysters or goat cheese.
SO2: Low but the exact amount is not available.