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An ancient history, intimately linked to the Loire
The Chenin Blanc grape is one of the oldest grape varieties in the Loire. Its origins probably date back to the 9th century, when it was cultivated in Touraine abbeys under the name Plant d'Anjou or Pineau de la Loire. Abbot Breton of the Glanfeuil monastery is credited with its introduction and dissemination in the Anjou and Saumur regions. It was not until the 16th century that Chenin truly took off, thanks in particular to the support of monks and local lords who already appreciated its white wines renowned for their longevity and finesse.
Since then, Chenin white wine has established itself as an emblematic grape variety of viticultural France. In the Loire, and particularly in Touraine, it has forged the identity of great vineyards such as Vouvray, Montlouis-sur-Loire, Anjou, Saumur, and Coteaux-du-Layon. These estates continue today to produce some of the most sought-after dry and sweet white wines, bottles that connoisseurs love to discover and enjoy over the years.
Expansion beyond France
While France remains the undisputed homeland of Chenin, this grape variety has also spread to other countries. South Africa has made it its flagship grape, under the name Steen. It now covers nearly 20% of the vineyard there and can produce vibrant dry white wines as well as concentrated sweet wines. It is also found in New Zealand, Australia, California, and Argentina. In each of these countries, Chenin white wine retains its natural acidity, while offering enthusiasts an aromatic richness that makes it universally charming.
Synonyms and regional appellations
Chenin is known by several names depending on the regions and estates. In Anjou or Touraine, it often keeps its name Pineau de la Loire; in South Africa, it becomes Steen. In some old texts, the mention Plant d'Anjou can still be found. These appellations reflect the diversity of this grape variety, which can produce different styles depending on the terroirs.
Physical description of the grape variety
The Chenin Blanc grape variety is recognized by its broad, slightly dimpled leaves, and its conical, compact, medium-sized bunches. The round, golden berries, when ripe, have a juicy and rich pulp, ideal for producing white wines of great complexity. In the best years, the berry can be affected by noble rot, which concentrates sugars and aromas and allows for fine, full-bodied, and lingering sweet wines.
Viticultural characteristics and requirements of Chenin Blanc
Chenin is a demanding, late-ripening grape variety. Its great strength is its natural acidity, which allows it to produce dry, sweet, or sparkling white wines of great longevity. But this same acidity requires precise management of the vineyard, and each estate must know how to use its terroir to get the best out of it.
It is susceptible to cryptogamic diseases, but when well worked, it can offer concentrated and expressive grapes, capable of producing deep and memorable wines.
An infinite aromatic palette
What makes the reputation of Chenin white wine is the richness of its aromatic notes. Young wines express aromas of green apple, pear, quince, and citrus. The nose then evolves towards honey, wax, dried fruits, and white flowers. On the palate, dry Chenin is straight, taut, and mineral, while sweet wines, full-bodied and suave, develop notes of candied apricot and spices.
Each estate, each region, and each country can thus offer the Chenin Blanc grape variety a particular aromatic signature, which explains why enthusiasts love to discover and taste it over the years.
Wine styles and diversity of expressions
The Chenin Blanc grape variety is undoubtedly one of the most versatile. Depending on maturity and winemaking choices, it can produce:
Straight, crystalline, and precise dry white wines, perfect for enjoying young.
Semi-dry wines, where a hint of sweetness balances the acidity.
Legendary sweet wines, each bottle shining with its intensity and endless finish.
Fine and elegant sparkling wines, which are a delight to discover during a tasting.
This diversity explains why Chenin white wine is so prized on every specialized website selecting white wines, whether in France or in other countries.
Aging potential and food and wine pairings
Dry Chenin white wines can be drunk young, but some reach their peak after 10 or 20 years. Sweet wines, on the other hand, can be kept for several decades. Their aromatic richness, precise nose, and length on the palate make them exceptional bottles.
In gastronomy, the food and wine pairings are countless: seafood, fine fish, Touraine goat cheeses, spicy Asian cuisine, or foie gras. Dry Chenin always offers successful pairings.
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6 products
6 products
La Bueilloise White 2013
A blend of young Chenin Blanc and Pinot d'Aunis vines growing on a flint-clay terroir. Harvested by hand at full maturity. Aged for twelve months on slats, without additives. Bottling is done by gravity without filtration, and disgorgement is done on the fly without the addition of preservatives. The Pineau d'Aunis brings a slight bitterness to the Chenin. Lively and intense bubbles, very well balanced.
A natural wine with no added sulfites.
La Belle Egarée White 2022
La Belle Égarée is an organic (Ecocert) and natural dry white wine from the Coteaux du Loir, made from Chenin Blanc, without any additives or inputs. It is produced by Renaud Guettier of La Grapperie in the Vin de France category.
Vinification
La Belle Égarée comes from a blend of old and young vines growing on clay-siliceous soils over limestone. The harvest is carried out by hand and is directly pressed, and the must ferments in barrels using indigenous yeasts. Fermentation is followed by one year of aging. No sulfites added at bottling.
Tasting
A superb white Chenin, fruity and mineral, La Belle Égarée is stunningly complex; it is a wine of pure poetry, a fairy tale, focused on roundness and maturity more than acidity. A floral nose of jasmine, hawthorn, and acacia, a palate all mirabelle plum, ripe apple, and white pineapple, with mineral touches of smoke and incense. And a well-managed oxidative touch, in addition to a little something bewitching that is quite difficult to explain. A chiseled, truly exceptional wine, to be reserved for the finest meals or drunk on its own. Pair it with the finest cuisine, that of special occasions. For example, caviar, bottarga, large smoked salmon, oysters. It will go very well with a bellota Iberian ham!
Learn more about Renaud Guettier and La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.
The estate
Renaud's 60 hectares of hillside vines are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint, or sand. The grape varieties are the two traditionally authorized varieties in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay, and Grolleau. Some vines are more than a hundred years old.
In the vineyard and the winery
The entire estate is organically cultivated. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineaux d'Aunis are partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended, and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure and then put into barrels with complete malolactic fermentation, for at least eighteen months, including malolactic fermentation, and sometimes up to thirty-six months.
La Diablesse White 2020
La Diablesse is an organic (Ecocert) and natural dry white wine made by Renaud Guettier of La Grapperie from old Chenin Blanc vines. Classified as a Vin de France, it comes from the Coteaux du Loir appellation region.
Vinification
La Diablesse is a pure Chenin Blanc from vines planted in 1935 on flint-clay soils. The grapes are pressed directly at low pressure and then transferred by gravity before undergoing fermentation in barrels using indigenous yeasts.
Tasting
The nose of La Diablesse surprises with notes of almonds, followed on the palate by white fruits (pear, reinette apple), citrus fruits and a beautiful acidic finish. Very mineral, black pepper, smoke, thyme and earthy notes. The acidity is considerable, marked by a slight oxidative touch. This wine will go well with cooked fish, oysters and all seafood. Also enjoy it with smoked fish and cheese.
Learn more about Renaud Guettier and La Grapperie
In the Coteaux du Loir appellation, La Grapperie is the name of the estate of Renaud Guettier, who can be described as a master of Chenin, but also of Pineau d'Aunis, which is one of the oldest grape varieties in the Loire Valley.
The estate
Renaud's 60 hectares of hillside vines are protected from the north winds by the Bercé forest. Depending on the altitude, the terroirs are predominantly clay, flint or sand. The grape varieties are the two traditionally authorized in the appellation: Chenin for the whites and Pineau d'Aunis for 90% of the reds, the rest consisting of a few ares of Côt, Gamay and Grolleau. Some vines are more than a hundred years old.
In the vineyard and the winery
The entire estate is cultivated organically. The soils are worked and all viticultural interventions are manual, including the harvest, carried out at full maturity, which is reflected in the fullness and smoothness of the wines. For the reds, the Pineau d'Aunis is partially destemmed (depending on the plot) and the macerations are quite long, three to four weeks, with punching down, to promote aging potential. The wines are aged in barrels for between twelve and twenty-four months, then racked, blended and bottled without filtration. For the whites, the Chenins are pressed directly at low pressure then put into barrels with complete malolactic fermentation, for at least eighteen months, malolactic included, and sometimes up to thirty-six months.
Du Bout des Lèvres White 2009
A pure, sweet Chenin Blanc that respects itself, Du bout des lèvres comes from schist soil where fifty-year-old vines grow, harvested at different stages of maturity. It is here that botrytis, or noble rot, is responsible for achieving this aromatic power on both the nose and the palate. It will be wonderful as an aperitif, accompanied by some salted butter biscuits.
A natural wine with no added sulfites.
Jean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum Les années folles Sparkling White 2010
16000
€160,00
Unit price perJean-Pierre Robinot - Les Vignes de l’Ange Vin
Magnum Les années folles Sparkling White 2010
16000
€160,00
Unit price perMagnum Les années folles Sparkling White 2010
Natural wine with no added sulfites.
Jean-Pierre Robinot - Les Vignes de l’Ange Vin
The Charm of the White Dormouse 2007
11000
€110,00
Unit price perJean-Pierre Robinot - Les Vignes de l’Ange Vin
The Charm of the White Dormouse 2007
11000
€110,00
Unit price perLe Charme du Loir Blanc 2007, Jean-Pierre Robinot
One of Jean-Pierre Robinot's great classics and the fruit of a great terroir. A 100% Chenin Blanc Jasnières, full of finesse, elegance, and balance. Notes of toasted fruit compote, humus, and overripe apple. Great minerality, controlled oxidation, beautiful long and persistent aromatic complexity.
Natural wine with no added sulfites.
