Gamay - Aunis
As the name suggest, this is a blend of Gamay and Pineau d’Aunis with a very short maceration, and very light press. Aged in tanks, with no additions of SO2. What a bright and juicy wine! We want to drink this every day, with a light chill but of course there's barely enough for a week's supply. 10.5% abv, crunchy and fresh.
JC Garnier
Jean-Christophe was a sommelier before deciding to pack it in and actually make the stuff. He studied winemaking in the Loire and after a stage with Marc Angeli bought a few plots of vines and started making his own wine.
He has some 60-year-old and 40-year-old Chenin vines and a bit of Cabernet Franc, Grolleau, Gamay and Pineau d’Aunis. The vines grow on schist, limestone and marl – the distinctive terroir of the Layon valley. It is not just the vineyards that make JCG’s wines so special; his Chenins spend a long time pressing softly so as to extract the juice gently – there can be a delicate oxidative quality that adds to the complexity of these wines.
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Description
As the name suggest, this is a blend of Gamay and Pineau d’Aunis with a very short maceration, and very light press. Aged in tanks, with no additions of SO2. What a bright and juicy wine! We want to drink this every day, with a light chill but of course there's barely enough for a week's supply. 10.5% abv, crunchy and fresh.
JC Garnier
Jean-Christophe was a sommelier before deciding to pack it in and actually make the stuff. He studied winemaking in the Loire and after a stage with Marc Angeli bought a few plots of vines and started making his own wine.
He has some 60-year-old and 40-year-old Chenin vines and a bit of Cabernet Franc, Grolleau, Gamay and Pineau d’Aunis. The vines grow on schist, limestone and marl – the distinctive terroir of the Layon valley. It is not just the vineyards that make JCG’s wines so special; his Chenins spend a long time pressing softly so as to extract the juice gently – there can be a delicate oxidative quality that adds to the complexity of these wines.
