This is seriously classy fizz - all biscuity and toasty on the nose with bruised apple, quince, a hint of honey, and that flinty, floral edge that screams Vouvray Chenin. Super zippy acidity keeps it tight and fresh, with a smooth brioche finish that just won’t quit. This wine is tightly knit, and super fine!

Alright, listen up - if you’re into Chenin Blanc with serious energy and soul, Domaine Nicolas Brunet in Vouvray is one you need on your radar. There are a few Brunets knocking about in the region, but Nicolas is the real deal - ninth generation in a winemaking family that knows this land like the back of their hand. He farms 16 hectares, most of it certified organic, with zero pesticides in sight. The vines, aged between 3 and 75 years, grow in that killer Vouvray soil - clay-limestone rich in flint (aka “aubuis”) - which gives his wines their punchy, fruit-forward style with a mineral backbone and insane aging potential. Each vineyard block even has its own name, tied to the kind of wine it creates - it’s a whole vibe! And here’s the really cool bit: Nicolas makes his wines in epic old-school cellars dug deep (like 80m deep!) into Vouvray’s classic tuffeau limestone. These ancient troglodyte caves, once medieval quarries, keep a natural 10 to 14°C all year, making them basically a wine-aging dream. He keeps things wild and slow - only indigenous yeasts, no shortcuts - crafting everything from dry and sweet still Chenins (including a lush sweet one from 1990!) to a couple of killer dry traditional method sparklings. The wines? They’re lively, intense, full of character, and made to go the distance. This is pure, expressive Vouvray at its most honest and hands-on.