The Gaudron family, fourth generation Gilles Gaudron is currently at the helm, have been making wine in Vernou since about 1890, farming a 27-hectare vineyard, two-thirds of it with an average age of 30 years.
The cellars date back to the 13th century, with 1km of galleries burrowed deep into the rock. And it's here where a few of the Gaudron wines spend several months in oak to acquire more complexity and character.
From densely-planted (6600/ha) 35 year old short-pruned bushvines on chalky clay with silica on gently south east facing slopes generally around the village of Vernou at around 70m above sea level. After hand-harvesting (bushvines require extra labour but the quality makes it worthwhile)
The grapes are whole-bunch pressed in a basket press. Fermented with no added yeast with temperature control at 18 C. No fining (gravity only). No oak. Matured in bottle in the family's 13th century cellars hewn into the rock.
Honeyed Chenin Blanc from the Loire, perfumed with fresh hay, kept taut and lively by lemon acidity yet with a welcome touch of sweetness.
The ultimate cheese wine. Has the acidity to cut through creamy textures, but also a hint of sweetness to partner blues. By the same token it works well with shellfish and chilli heat.