The flinty Silex soils of the Loire Valley appellation of Valençay are known for giving their wines a finesse, perhaps even a chalkiness. This cuvée is known as “Les Griottes” or ‘the cherries’ as its gentle flavor made from a blend of Gamay, Cot (Malbec) and Pinot Noir has a bold character with notes of red fruits (cherry, blackcurrant) and a hint of spice in the finish. Farmed sustainably and fermented with indigenous yeasts. You might try one of the area’s famed goat cheeses to pair with this classically elegant wine. Aged in neutral oak.

Haut Valeur Environmentale (HVE), Biodynamic

Alcohol 13.5%
Size 750 ML
Pairings Due to this wine being a blend, the Malbec makes this a fun challenge. Try with a carne asada dish with black beans and rice, or take your cheese board up a notch and enjoy with Blue Cheese, Manchego or Gouda. As you finish the bottle, enjoy your last sips with a piece of dark chocolate.

About the Producer

In the traditional spirit of the “Old World,” each Mary Taylor Wine has been selected as a faithful ambassador of its geographical origin, true to local traditions and the vision of the individual farmer who bottled it. They offer affordable wines of genuine quality and integrity (no shortcuts) that will bring the magic of their “terroirs” to life wherever you choose to enjoy them: at a dinner party, next to the grill, or even just on a quiet night at home.
(About Sophie Siadou, owner of Domaine Jourdain who crafted the wine) Exquisite example from the family-run Domaine Jourdain where this particular cuvée of Mary Taylor wines are harvested— mouthwatering reds, which are produced from the region’s three main varieties: Gamay, Pinot Noir, and Côt (the local name for Malbec). Originally founded in 1960, the Jourdain estate has operated by Sophie Siadou and her partner Francis Jourdain since 1990. Together, they sustainably farm 28 hectares of vines, from which they craft their brilliant range of honest, regionally expressive wines. Although the winery functions as a family affair, it was Sophie’s unique vision that influenced this specific bottling, to which she has lent her name. Reflecting her holistic approach to the ecosystem of the vineyard and her careful attention to the nuances of her terroir, this wine was allowed to ferment naturally, using only the indigenous ambient yeasts present in the surrounding environment. The wine spends 18 months on its lees in older, neutral barrels.