Domaine de Taille aux Loups (Jacky Blot) Montlouis sur Loire Petillant ‘Triple Zero’ NV (Organic)
Vinous: “Jacky Blot has been instrumental in taking Montlouis out of Vouvray’s shadow and establishing for it a reputation of its own. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations and no malolactic conversions
Vinous: “Jacky Blot has been instrumental in taking Montlouis out of Vouvray’s shadow and establishing for it a reputation of its own. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations and no malolactic conversions”
The future of Loire Valley Chenin Blanc is in laser-pure, dry, terroir-driven wines that challenge the greats of Burgundy and Champagne for precision, length, complexity and ageability. Jacky Blot of Domaine de la Taille Aux Loups and Domaine de la Butte has been leading this movement for decades.
Jacky’s journey first started in 1988 when he purchased 20 acres of 50 to 75 year old vines in the top sites of Montlouis-sur-Loire. Since that time, he has been curating the finest old vine vineyards to add to his domaine, with a complete commitment to organic farming. This hard work and passion has led many in the wine world to proclaim his dry and sparkling Chenin Blanc to be the among the most important benchmarks in the Loire Valley.
Triple Zero: One of Jacky Blot most striking creations is his Triple Zero, a lightly sparkling wine that he describes as “above all a natural wine that happens to have some bubbles.” The Triple Zero begins with fully ripe Chenin Blanc grapes from low-yielding, 50+-year-old vines in the Montlouis appellation. There is no chaptalization; this is the first of the three zeroes.
Vinous 94 points: A pétillant naturel from 40 to 80-year-old vines with zero capitalization, zero liqueur de tirage, and zero dosage. Aged 24 months on the lees. This is one of the better pet-nats I’ve tasted. Lemon and pineapple on the nose, with an underlying herbal character, and a long creamy finish.