Jean-Christophe Jezequel, Loir et Cher

AOC:  Vin de France, Touraine
Varieties:  Chenin Blanc, Menu Pineau, Sauvignon Blanc, Gamay, Gamay Teinturiers, Côt, Cabernet Franc, Pineau D’Aunis
Viticulture: Organic
Size:  5 hectares (currently sells 2/3 of production to producers in the area, including Les Capriades)  
Terroir:  Clay, sand, and silex over limestone

Jean-Christophe is brand-new to the winemaking world having just released his first vintage (a pét-nat rosé) in 2019. For years he has grown organic grapes on his beautiful property in Faverolles-sur-Cher, overlooking the Cher river and sold them to winemakers in the surrounding area. Before striking off on his own, JC staged with Pascal and Moses of Les Capriades, Hervé Villemade, and Jerome Lenoir. The first vintage he decided to vinify was 2017, and with guidance from Pascal Potaire, moved into Pascal's old cellar a few kilometers away and began experimenting. In just two years, one wine has turned into six, and the results are absolutely stunning. In short, once he begins releasing wines regularly, we think he's going to become one of the great stars of the Loire Valley.

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WINES

Sauvignon Blanc: Sourced from two different parcels, one of younger vines on clay the other old vines on limestone, it is pressed then fermented in tank. After this it is raised in neutral oak barrels for around eighteen months before bottling. This will be arguably one of the top wines at the domaine.

Made'moi'selle Pét-Nat Rosé: Gamay and grolleau fermented in tank before being bottled while still fermenting. JC strives for clean, dry pét-nats and seems to be very successful.

Pineau d'Aunis: From some of his oldest vines, between 80-100 years old, 15 days whole cluster maceration (no punch downs) in tank before pressing and racking into neutral barrique and demi-muid for one year. Depending on the vintage, he will raise this entirely in tank as his cellar is so cold that the wines get stuck for months and might not ever finish. Translucent, beautiful wine.
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 Menu Pineau: Fermented in tank and raised in neutral barriques. From 50/60-year-old vineyard on limestone. Primarily Menu Pineau with a splash of sauvignon blanc.

​Razor sharp acid!
no so2
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Côt​: Young vines, 15 days whole cluster maceration in tank with some foot treading. Raised in neutral barrique. Dark and brambly, with wonderful structure.

Gamay: 15 days whole cluster maceration in tank with some foot treading. Raised in neutral barrique. A meaty, serious style of gamay that may change as he keeps experimenting.