Place: Anjou - Loire Valley, France

Variety: Chenin Blanc

Farming: Organic

Nicolas was a jazz and blues pianist until he was twenty-two at which age he swapped scales for secateurs. He studied winemaking and viticulture at Montreuil then supplemented those studies with more at Bordeaux. He now farms 5.5ha of cabernet franc and chenin blanc at his estate, Clos de Treilles.

This is glacial chenin blanc fermented in stainless steel and raised in old oak for a year, with only a small dose of sulphur at bottling. It’s slightly hazy as it’s neither fined nor filtered, but drinks as though it ran through the San Pellegrino aquifer.