This is prime example of a ‘proper’ bone-dry Vouvray. Green apple, a hint of honey, hazelnuts shells, strawberry leaf, then a strong whiff of coriander. Bright, laser sharp, crunchy citrus fruits – lemon, lime even, are offset by a hint of residual sugar that gives it this engaging fluidity. There’s a long precise, linear nature to this - some strawberry, popping candy and sweet lemons take this on.
Vineyards: Pinon selects 0.6 hectares worth of its flatter, more clay-forward parcels for its sec bottling - their flintier silex soils would render the dry wine too aggressively austere. The vines are on average 40 years old and have been certified organic since 2007.
Winemaking: The wine is grown and made identically to the other still white Vouvrays. The fruit is harvested by hand, rigorously sorted and whole-cluster pressed. The juice flows by gravity into tank for a spontaneous native-yeast fermentation that lasts 2-3 months; it stops naturally in Pinon's cold cellar carved into the tuffeau hillside. The wine is aged on its fine lees for 4-5 months in a variety of used oak ranging from 500-liter demi-muids to 20-hectoliter foudres.
Located in the appellation Vouvray in the Touraine in the heart of the Loire Valley, the Pinon estate was founded in 1786. Today it covers 15 hectares, acquired by 8 generations of winegrowers and has been farming organically since 2003. After having been a child psychologist for 10 years, François Pinon took over the family estate in 1987. His son Julien, a former town planner, took over the estate in 2018.
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