Sebastien Vaillant Valencay

Sebastien Vaillant learnt winemaking as the cellar manager for Jean Tatin at Domaine des Ballandors in Quincy. He then returned to his 22 hectare family domaine in Valencay, in the western part of the Loire’s Central Vineyards. Valencay achieved official AC status from the 2002 vintage and is the only area to hold this for both its wine and its distinctive pyramid-shaped goat’s cheese, which is also the ideal accompaniment for the wine.

Sebastien’s vineyard sits in the rain shadow of the nearby forest, which provides dry, healthy conditions for viticulture. Unlike most producers, Sebastien grows Chardonnay as well as Sauvignon Blanc, making his Valencay wine a unique blend in this part of the Loire. The Sauvignon Blanc is grown on the distinctive flint soils, which give the characteristic mineral quality to all the best wines made in the area, while the Chardonnay is planted on sandy lime soils, which adds richness to the wine.

This great value Valencay is an unoaked blend of 85% Sauvignon Blanc and 15% Chardonnay. Sébastien feels the Chardonnay adds body and texture to the wine and offers a slightly different flavour profile to that of its more famous neighbours, Sancerre and Pouilly-Fume.

Sauvignon Blanc, Chardonnay

Sebastien Vaillant's 31 hectares of vineyard, which continue east to Pouilly-Fume and Sancerre, lie on clay and flint soils. The flint in particular gives the characteristic mineral quality to all the best wines made in this area. Several plots grow on sandy and limestone soils over very stony and clay subsoils which add a richness and depth to the wines. Sébastien's vines are aged between ten and 35 years old.

Upon arrival at the winery, the Chardonnay and Sauvignon Blanc grapes were gently crushed with one third of the must left on skins to macerate for ten hours before pressing. The varieties were co-fermented in temperature-controlled stainless-steel tanks at 16-17°C, for approximately two months. After fermentation, the wine was racked, blended and aged on fine lees for one month before bottling.

The Chardonnay give this wine an expressive nose with intense aromas of lychees, peach and apricot. The palate offers flavours of white peach and ripe pear with a natural acidity and vibrant minerality.