Coteaux du Loir may be one of the most extraordinary appellations you’ve never heard of. This tiny AOP (~200 hectares), 25 miles north of Tours on the Loir River (a tributary of the Loire), specializes in light reds from Pineau d’Aunis, the elusive “ancestor” grape that delivers pepper, raspberry, earth, and mineral depth like nothing else.

The appellation might have faded if not for Joël Gigou, the iconic, conscious archaist who recognized this land’s potential in the 70s (with son Ludovic now groomed to take over). As a leading producer, Gigou has become synonymous with the region’s preservation and excellence—his wines dominating comparative tastings with thrilling fruit-mineral fusion and ethereal perfume.

The Gigou family farms just 5 hectares organically (certified since 2018, with native yeasts). For their flagship “L’Ancetre”, they select fruit from those ancient 120-year-old vines yielding incredibly concentrated, expressive Pineau d’Aunis on limestone/flint/tuffeau soils.

Gigou embraces tradition—the ancient peasant photo on his label says it all—and ages in old barrels or amphora until ready. His wines showcase the peppery-savory-earthy-mineral alchemy with incredible precision. There’s nothing like them—and they more than hold their own against modern wizardry.

Why You'll Love It

• Fascinating BREED: This light red offers an experience unlike any other Pineau d’Aunis—chiseled bright raspberry-pepper snap, stony depth, and unexpected concentration from Coteaux du Loir’s singular terroir and 120-year-old vines. If you love Gamay, lighter Pinot, or Bandol Mourvèdre, this elevates the category.

• Perfect maturity: Gigou (and Ludovic) patiently craft and age this cuvée until it’s ready. The 2022 is the current release; stubborn genius at work.

• Exceptional value for unicorn wine: At just $38 per bottle (4+) and $36 on 6+, you're securing a historic-vineyard Loire benchmark by an appellation leader. There is WAY more wine here than the price tag indicates.

How to Serve It

• Prime drinking window: This perfectly tuned Pineau d’Aunis shows beautifully now and will develop complexity for another 5-7 years.

• Serve at 55-60°F in Burgundy stems, allowing 30-45 minutes to reveal peppery, stony, savory depths.