An absolute benchmark. Guy Bossard produces arguably the best wines in this western corner of the Loire Valley. Made from local grape Melon de Bourgogne, it is filled with flavours of grapefruit, green apple, salt and chalk. High in acid and salinity, this makes the ideal partner for oysters or raw fish.

If the Loire Valley is known for one thing, it’s that the winemakers who call it their ancestral home tend to be on the traditional side of things. This in itself is no bad thing - after all, traditional Loire wines are invariably excellent - but it does mean that when a winery starts doing things a little differently, it’s almost guaranteed to send exciting shockwaves through the scene. Domaine de l’Ecu was a pioneering winey in the best possible sense, securing biodynamic status way back in 1988 (long before biodynamic wines became the hip new thing for winemakers with big trendy beards and plaid shirts), for the simple reason that the winemakers at the Domaine felt that this was the best approach to take in order to do their beloved vineyards justice. Tasting their spectacular Muscadet and other releases, it’s impossible to argue against such a move! Domaine de l’Ecu offers gorgeously racy wines, made with the full gamut of vin naturel methods in place. Wild and indigenous yeasts are utilised, mechanisation is almost completely shunned in favour of traditional methods, and gravity is used to full and results-driven effect. Of course, it’s all very well and good being a natural wine trailblazer… but the proof is in the pudding, as they say. In this case? The pudding is nothing short of magnificent. Vive la vie naturel! An absolute benchmark. Guy Bossard produces arguably the best wines in this western corner of the Loire Valley. Made from local grape Melon de Bourgogne, it is filled with flavours of grapefruit, green apple, salt and chalk. High in acid and salinity, this makes the ideal partner for oysters or raw fish.