Damien Menut joined the rich community of Touraine after spending time apprenticing with Guy Allion of Thesee. After working under Allion’s watchful eye, Menut had the opportunity to acquire some of his old, organic vines and vinify them under his own name. Now he farms 4 hectares of sauvignon blanc, cabernet franc & sauvignon, gamay and grolleau planted on porous clay soils.
It’s perhaps because of this dynamic winemaking community of young organic and natural vigneron/nnes that Menut was so easily able to find his stride, and perhaps because of the impeccable tending of the vines he was able to make wines deeply reminiscent of terroir and varietal without additions.
A dynamic and unique approach to the sauvignon blanc varietal, particular to this corner of Touraine and to Menut’s take-no-prisoners style. After a long fermentation that wouldn’t quite peter out, Menut decided to bottle with 3 grams residual sugar, which he found brought a wonderful richness and balance to this otherwise brightly acidic varietal. Textured and developed, with a touch of browning around its edges and a lengthy herbal character. Powerful and pretty at once.