Domaine Gigou is the iconic, standard-bearing estate of Jasnières, a miniscule and fascinating white wine appellation tucked away in the Coteaux du Loir—a northern tributary region completely separate from the main Loire Valley river. Founded in 1974 by Joël Gigou and now run by his son Ludovic and daughter Dorothée, the estate has single-handedly preserved the reputation of this tiny, 160-acre micro-region. Facing directly south on steep, isolated limestone cliffs, their vines thrive in what is considered the northernmost frontier for successfully ripening Chenin Blanc. Fully certified organic, the family practices a highly traditional, non-interventionist approach to craft structural whites that display unmatched laser focus and mineral energy.

The 2023 "Jus de Terre" (meaning juice of the earth) is a beautifully precise expression of Chenin Blanc sourced from 20- to 30-year-old vines planted on complex soils of clay and silex (flint). To create a layered, multi-dimensional texture, Ludovic splits the maturing wine equally into three parts for 10 months: one third in stainless steel tanks, one third in neutral wooden barrels, and one third in clay amphora eggs. Fermented completely dry with just 2 grams of residual sugar, the 2023 vintage showcases the thrilling, crystalline character of northern Chenin Blanc, balancing an unexpectedly rich and rounded texture with a bracing, electric core of acidity.

Why You’ll Love it

• This is a brilliant insider discovery for fans of top-tier Vouvray or Chablis, offering an extremely unique, highly chiseled expression of northern French Chenin Blanc.

• The 2023 vintage is standout for its mouthwatering tension, cutting through the palate with a refreshing "bite" of crisp red apple and zesty citrus.

• It displays an incredibly pure, high-toned nose of white orchard flowers, fresh green pear, apricot skin, ginger spice, and an intense aroma of struck flint.

• On the palate, the split aging approach gives it a subtle, rounded weight that melts into a deep, intensely savory wave of saline and iodized minerality.

• It is a profoundly food-friendly bottle that drinks beautifully in its vibrant youth but will effortlessly evolve and pick up honeyed complexities in a cellar.

How To Serve It

• Serve this white wine nicely chilled between 48°F and 52°F to perfectly anchor its sharp, natural acidity and emphasize its delicate fruit contours.

• While not strictly required, a quick 15-to-20-minute decant will do wonders to shake off any initial mineral reduction and open up the aromatic layers.

• Pour into appropriate stemware to provide the expansive, stony aromatics and floral perfumes plenty of room to properly concentrate.

• It is an spectacular partner for ocean fare or local Loire specialties, pairing beautifully with oysters, pan-seared trout, or a sharp, chalky goat cheese like Sainte-Maure de Touraine.