Somewhere in the Loire Valley live a bunch of people keeping a secret about their wines, and how individual they are.
This, my first Loire chenin, was a revelation, both because of how unusual it was, and also how disparate elements can work together. Let’s add sheep’s milk, hazelnuts, coleslaw dressing, grassy cream together, make it so that’s it’s off-dry (and notably not dry) and give it a long acid finish.
It wouldn’t work, right? Well, I am astounded to say that it does, and how. From the distinct ovine nose to the zingy palate feel, this is wonder, worthy of much more exploration. Matched with the right food, I can see this thing transporting people somewhere wonderful.
Ah, those clever French have made grapes glorious yet again.