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Location: France, Loire, Azay-le-Rideau
Winemaker: Jennifer Bariou & Thibaut Bodet
Grapes: Grolleau
Soil: flinty clay, silt
Winemaking: direct press, spontaneous fermentation in neutral oak with indigenous yeasts, malolactic fermentation. Aging in neutral oak.
‘Ça Grolleau’te’: a timeless Loire rosé made from old-vine Grolleau. Very fresh and bright with herbaceous plum and boysenberry. Made for light cheeses, tom kha, and pestos.
From us at M&L: new-ish arrivals to the central Loire, Jennifer Bariou and Thibaut Bodet were inspired to make wine in the lesser-known Azay due to its diverse plantings of more esoteric grapes like Grolleau and Seibel, as well as the region’s mixed soils of quartz, flint, and clay. The two studied oenology and winemaking at school and cut their teeth working at several wineries worldwide before Jennifer moved to Azay in 2018, and Thibaut joined her in 2020. The two currently cultivate just over 2 hectares, all organically certified, as well as working biodynamically (the labels themselves highlight the local wildlife). They own sheep that help tend to the grasses, and grow fruit trees on the property.
Location: France, Loire, Azay-le-Rideau
Winemaker: Jennifer Bariou & Thibaut Bodet
Grapes: Grolleau
Soil: flinty clay, silt
Winemaking: direct press, spontaneous fermentation in neutral oak with indigenous yeasts, malolactic fermentation. Aging in neutral oak.
‘Ça Grolleau’te’: a timeless Loire rosé made from old-vine Grolleau. Very fresh and bright with herbaceous plum and boysenberry. Made for light cheeses, tom kha, and pestos.
From us at M&L: new-ish arrivals to the central Loire, Jennifer Bariou and Thibaut Bodet were inspired to make wine in the lesser-known Azay due to its diverse plantings of more esoteric grapes like Grolleau and Seibel, as well as the region’s mixed soils of quartz, flint, and clay. The two studied oenology and winemaking at school and cut their teeth working at several wineries worldwide before Jennifer moved to Azay in 2018, and Thibaut joined her in 2020. The two currently cultivate just over 2 hectares, all organically certified, as well as working biodynamically (the labels themselves highlight the local wildlife). They own sheep that help tend to the grasses, and grow fruit trees on the property.