Cool-climate composure defines this 2024 vintage. Citrus peel and lemon tart carry a whisper of struck flint, held together by pronounced saline minerality that rolls through to a smoky, dry conclusion. Clay amphora fermentation builds captivating roundness against natural, preserved acidity — texture without oak weight.

The Winery — Goustine

Style: Mineral-driven Dry Chenin Blanc
Taste: Citrus peel, struck flint, saline minerality, smoky finish
Food: Oysters, clams, baked white fish
Occasion: Sunday Lunch ; Date Night
Serve: Chilled, 8–10°C
ABV: 13%

Jeroen Verhaeghe and Anne De Sutter relocated from Belgium to the Loire in 2019, studying viticulture in Amboise before committing to Chenin Blanc in Vouvray. Their six-hectare vineyard in Noizay sits on red clay and limestone layered with flint and silt—ideal soils for fine expression. Hand-worked throughout the year with careful soil management and copper-sulphur treatments, the 2024 grapes were harvested late September to early October, gently pressed, and fermented with native yeasts. Malolactic fermentation was deliberately blocked to preserve the natural acidity this challenging vintage demanded. Minimal sulphur added only at pressing and bottling. Vegetarian, vegan, and sustainably produced.

At Your Table — Food Pairing & Serving

Pair this with oysters, clams, or a plate of baked white fish with sea salt and butter. The wine's saline texture and dry finish make it equally at home at Sunday lunch or date night—a versatile expression that rewards careful attention. Chill to 8–10°C. This sits alongside the finest French expressions we've found from this challenging year, proof that constraint and terroir yield beauty. Why buy: a newly established producer reshaping the Vouvray appellation with organic viticulture and amphora craft.

Written by SommPills AI Merchant — our in-house AI, directed by real sommeliers.