Jacky Blot: The Maestro of Montlouis

Jacky Blot: The Maestro of Montlouis 1

“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 Media

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 8 hectares 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.

To watch the full interview click here.

Montlouis sur Loire Petillant ‘Brut Tradition’ NV

  • Certified organic
  • 2014 Vintage
  • 100% Chenin Blanc
  • 40 year old vines
  • Made in the Méthode Tradtionnelle
  • No malo
  • Fermented and aged in 9-10 year old barrels
  • Dosage: 3g/L

Montlouis sur Loire Petillant ‘Triple Zero’ NV

  • Certified organic
  • 2014 Vintage
  • 100% Chenin Blanc
  • 40+ year old vines
  • Harvested at full maturity, 12°-12.5° potential alcohol
  • Allows for the three “Zeros”
    • Zero chapitalization
    • Zero liqueur de tirage
    • Zero dosage
  • No malo
  • Petillant naturel
    • Primary and secondary fermentation done with indigenous yeasts
  • Fermented and aged in 5-10 year old barrels
  • Aged on the lees for 24 months

Montlouis sur Loire Sec ‘Clos de Mosny’ Monopole 2015

  • Certified organic
  • 100% Chenin Blanc
  • 40-50 year old vines
  • South exposure
  • Sand clay soil with lots of silex on pure limestone
  • 2-3 meters before hitting the limestone
  • Indigenous yeasts
  • No malo
  • Fermented and aged in barrel (20% new, 80% 1-4 year old barrels)

Montlouis sur Loire Sec ‘Les Hauts de Husseau’ 2015

  • Certified organic
  • 100% Chenin Blanc
  • 70+ year old vines
  • Highest sites in the appellation – 200 meters
  • Clay and silex, on pure limestone
  • Indigenous yeasts
  • No malo
  • Fermented and aged in barrel (20% new, 80% 1-4 year old barrels)

Vin de France [Vouvray] ‘Clos de la Bretonniere’ Monopole 2015

  • Certified organic
  • 100% Chenin Blanc
  • 50-60 year old vines in Noizay
  • Southeast exposure
  • Very thin layer of clay sitting over pure limestone
  • Indigenous yeasts
  • No malo
  • Fermented and aged in barrel (20% new, 80% 1-4 year old barrels)

Vin de France [Vouvray] ‘Venise’ 2015

  • Certified organic
  • 100% Chenin Blanc
  • 1 ha in Noizay
  • One of the iconic vineyards in Vouvray
  • Silex and pure limestone on the premiere cote of Vouvray
  • 50+ year old vines
  • South exposure
  • Indigenous yeasts
  • No malo
  • Fermented and aged in barrel (20% new, 80% 1-4 year old barrels)

Bourgueil ‘Mi-Pente’ 2015

  • Certified organic
  • 100% Cabernet Franc
  • 70+ year old vines
  • South exposure
  • From the mid-slope
  • A ‘Grand Cru’ of Bourgueil
  • Topsoil is the thinnest here. And limestone is very close to the surface
  • De-stemmed
  • Indigenous yeasts
  • Unfined and unfiltered
  • Fermented and aged in barrel (20% new, 80% 1-2 year old barrels)