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2021 Sophie Siadou 2021 Valençay
2021 Sophie Siadou 2021 Valençay
Region: Valençay AOP < Loire Valley < France
Grape: 30% Pinot Noir, 35% Côt, 35% Gamay
Vineyard/Cellar Stats: Biodynamic farming; “Caillouteuse” (gunpowder
flint/silex) soils; fermentation in neutral oak then aged 18 months on
its lees in older, neutral barrels; bottled unfiltered w/ minimal
added So2; 12.5% ABV
Winemaker: Sophie Siadou
Light, fresh, crunchy fall goodness, with spicy, herbal forest feels
on a racy mineral backbone!
Best known for its famous pyramid-shaped goat cheese, the Valençay
area of France’s Loire valley, due outh of Cheverny, also produces an
equally awesome (if much lesser known) array of wines. Geographically,
Valençay is separated into two main areas, each straddling either side
of the Modon, a winding tributary of the famous Cher river. Originally
founded in 1960, the Jourdain estate has been run since 1990 by Sophie
Siadou and her partner Francis Jourdain. Sophie originally came from
Avignon to work on a goat farm, where she met Francis, and remained in
Lye to raise a family and make wine. Together, they biodynamically
farm 28 hectares of vines, from which they craft their brilliant range
of honest, regionally-expressive wines reflecting their holistic
approach to the ecosystem of the vineyard and careful attention to the
nuances of her terroir. The soil here is “Caillouteuse” (gunpowder
flint / silex), which results in bright, flinty whites derived from
Sauvignon Blanc, and— as evidenced by this exquisite blend — crunchy,
silky, high-acid reds made with the region’s three main varieties:
Gamay, Pinot Noir, and Côt (the local name for Malbec). Although the
winery functions as a family affair, it was Sophie’s natural wine
leanings that informed this specific bottling that bears her name.
Sophie’s Valençay is the first example of this small appellation that
we've ever tasted, and we were blown away. The flinty soils of the
Loire Valley appellation of Valençay give their wines a finesse,
perhaps even a chalkiness, which is evident in the texture here. And
there's an almost electric vibrancy, like those minerals are lighting
up the wine. While you get the lightness and elegance of its high
percentage of Pinot Noir, plus juicy red fruits from the Gamay, the
dominant note is its leaner, more structured Côt (Malbec) side, with
those green, herbal, spicy notes that remind us of a light Chinon. A
classic table wine, intrinsically designed for drinkability, it would
be fabulous with roast chicken, Mexican food — or, even better, a nice
chalky slice of Valençay cheese.
Grape: 30% Pinot Noir, 35% Côt, 35% Gamay
Vineyard/Cellar Stats: Biodynamic farming; “Caillouteuse” (gunpowder
flint/silex) soils; fermentation in neutral oak then aged 18 months on
its lees in older, neutral barrels; bottled unfiltered w/ minimal
added So2; 12.5% ABV
Winemaker: Sophie Siadou
Light, fresh, crunchy fall goodness, with spicy, herbal forest feels
on a racy mineral backbone!
Best known for its famous pyramid-shaped goat cheese, the Valençay
area of France’s Loire valley, due outh of Cheverny, also produces an
equally awesome (if much lesser known) array of wines. Geographically,
Valençay is separated into two main areas, each straddling either side
of the Modon, a winding tributary of the famous Cher river. Originally
founded in 1960, the Jourdain estate has been run since 1990 by Sophie
Siadou and her partner Francis Jourdain. Sophie originally came from
Avignon to work on a goat farm, where she met Francis, and remained in
Lye to raise a family and make wine. Together, they biodynamically
farm 28 hectares of vines, from which they craft their brilliant range
of honest, regionally-expressive wines reflecting their holistic
approach to the ecosystem of the vineyard and careful attention to the
nuances of her terroir. The soil here is “Caillouteuse” (gunpowder
flint / silex), which results in bright, flinty whites derived from
Sauvignon Blanc, and— as evidenced by this exquisite blend — crunchy,
silky, high-acid reds made with the region’s three main varieties:
Gamay, Pinot Noir, and Côt (the local name for Malbec). Although the
winery functions as a family affair, it was Sophie’s natural wine
leanings that informed this specific bottling that bears her name.
Sophie’s Valençay is the first example of this small appellation that
we've ever tasted, and we were blown away. The flinty soils of the
Loire Valley appellation of Valençay give their wines a finesse,
perhaps even a chalkiness, which is evident in the texture here. And
there's an almost electric vibrancy, like those minerals are lighting
up the wine. While you get the lightness and elegance of its high
percentage of Pinot Noir, plus juicy red fruits from the Gamay, the
dominant note is its leaner, more structured Côt (Malbec) side, with
those green, herbal, spicy notes that remind us of a light Chinon. A
classic table wine, intrinsically designed for drinkability, it would
be fabulous with roast chicken, Mexican food — or, even better, a nice
chalky slice of Valençay cheese.
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