This family-owned winery is the venture of Joost and Miguela de Willebois, who are descendants from an old French family, established in the Netherlands since the 19th century (where the V became a W). Passionate about French culture and the Loire Valley, Joost and Miguela settled in Touraine in 1996, after being enchanted by Loire Sauvignon Blanc. They cultivate a range of terroirs across appellations within the Loire Valley, combining modern techniques, innovation and experimentation, with respect for the soils and the terroir. They fully believe that by being as close to nature as possible, they can capture the soul of the land. Patrice Merceron, winemaker and agricultural engineer, joined in 2014 and guides a team of dedicated winegrowers and winemakers to produce stunning Sauvignon Blanc wines, which reflect the nuances of the Loire Valley.
The winter of 2019/2020 was the warmest since the turn of this century, bringing with it an abundance of rain. This sparked the vine’s growth cycle and flowering took place two weeks earlier than average. The summer was warm and dry, with several heatwaves, which allowed the vines to flourish, the grapes to mature and concentrated the flavours in the berries. The natural water reserves prevented any hydric stress.
The IGP Val de Loire is a region renowned for its elegant, fresh whites. The region follows the course of the River Loire, where inland the vineyards are influenced by a relatively continental climate, with cold winters and hot summers. As the region gets closer to the Atlantic Ocean, maritime influences mitigate the extremes in climate. The grapes for this wine were grown in vineyards on the banks of the Loire River where the soils are made up of clay with flint. The clay element has good water retention properties to hydrate the vines during the hot summers, while the flint element imparts the characteristic mineral characteristic to the wine. The grapes were picked at night to preserve the fresh fruit flavours.
The grapes were gently pressed immediately after being picked and the juice was traditionally fermented with selected yeasts in temperature controlled stainless steel tank. Fermentation lasted for 15 to 21 days, followed by maturation in stainless steel tanks on its fine lees to impart volume and texture. Bottling took place during the spring following the harvest.
Intense gooseberry and citrus aromas lead to a palate bursting with blackcurrant and green asparagus flavours. Refreshing and crisp, with an uplifting finish.
Sauvignon Blanc 100%.
Val de Loire
• 90 Points, James Suckling, 2021