Jerome makes just one red and one white wine that are different each year, blending differently and changing techniques - this year his white cuvée is named 'Gröld', and after putting his Sauvignon Blanc into Più this time around, this is straight (but far from conventional) Chenin Blanc.
As fans of this grape from the Layon area, this is plenty to get excited about. There is that taut, cheese wire of acidity that we look for, coiled tightly around a rich, opulent (grölden?) texture, bolstered by the grapes being briefly macerated on their skins at the start of the vinification. Daring, unconventional and most certainly under-the-radar Loire experimentalism.
Jérôme began making wine in 2007 on hills around the Layon river which runs into the Loire a few kilometers from the domaine. After learning to make wine on a fairly commercial level Jérôme, under the influence of Babass and Pat Desplats from Domaine des Griottes, decided to make wine in the most natural way he could – he works his Chenin, Sauvignon Blanc and Cabernet vines without using chemicals and makes wine without adding a single thing.
