Domaine Jousset Vilain p'tit Ch’nin
Vin de France, Loire Valley, France
Lise and Bertrand Jousset have crafted a delightful dry Chenin from their vines in Anjou. Naturally fermented in barrels of 400 and 600 litres for ten months. The palate is vibrant and refreshing with green apple, pear and saline mineral flavours then a hint of brioche with firm acidity in the bright, clean finish. This is a delicious aperitif and a versatile accompaniment for anything from sole to sushi. Organic and Biodymanic methods.
Bertrand Jousset's winegrowing venture began when he joined a viticulture program after a stint in the military. Lise grew up on a dairy farm south of Nantes and came to wine as waitstaff in the UK and France, then as a sommelier in Paris. Aspiring vignerons, the two moved to the left bank of the Loire for the freedom and reasonable cost of land that Touraine had to offer. Their goal was to grow the best Chenin Blanc possible.
Their vines range from 30 to 130 years for the oldest vines. Respect for nature has led the Joussets to exclude chemicals in favour of the balance of biological diversity down to the microscopic level. Their core belief in making an original wine is the necessity of living soils with high microbial activity, a ‘living’ vine, and a balanced life between plants and animals in all of the domain's parcels.
The Joussets believe that 95% of wine comes from the vineyard, but that the last 5% is still very crucial. Choices in their winemaking process ensure that their wines while falling into the category of ‘natural’ are without off odours and flaws. Only the absolute minimum amount of sulfites is used in the winemaking process, so nitrogen and carbon dioxide are used to protect the wine during the final steps.
Their vines range from 30 to 130 years for the oldest vines. Respect for nature has led the Joussets to exclude chemicals in favour of the balance of biological diversity down to the microscopic level.