2001 | Domaine Jo Pithon | Quarts de Chaume Les Varennes

Dark amber in color, with notes of walnut, blood orange, clove, ginger and pain d'épice backed by a rich, unctuous finish.

Producer Information

Jo Pithon is a pioneer of organic farming in the Loire Valley’s Anjou region. The grandson of a wine grower, Jo started his career in 1978 at St Lambert du Lattay when he launched his first Domaine at only 22 years old. Named grower of the year by the esteemed “Revue des Vins de France” magazine, Pithon champions dry whites from single vineyards across Anjou. Jo decided to sell his Domaine to Ivan Massonnat in 2017 with a look towards both retirement and keeping his vision alive. He remains as a key consultant and together with the incredible team at Domaine Belargus, the sister winery, the quality of the wines have reached new heights. At Pithon-Paillé, the vision and the values are inextricably tied to the vineyards. The Domaine rules are simple: harvest from old vines planted in great locations. The 22-hectare estate includes parcels of vineyards across Anjou including prized holdings in Quarts de Chaume Grand Cru and Coteaux de Layon Premier Cru, alongside Jo's pride and joy the Coteau de Treilles monopole vineyard. The main estate is located on a plot in the Armorcian range with soils comprised of rolled gallets, igneous rocks, limestone and clay. In a region known for sweet wines, the envy of the world, Jo decided to pivot toward the exciting prospect of dry whites made from Chenin Blanc. Jo is also a winemaker of talent when it comes to red wines, with magnificent Cabernet Franc and Grolleau produced with exquisite balance. The additional key element for Jo Pithon in producing such vibrant and delightful wines is in using indigenous yeasts, and no enzymes or other additives. The use of sulphur is low, to keep the integrity of the fruit and produce wines of detail and precision. The wines are matured in oak barrels for 12 months or more, and racked in stainless steel tanks for six months - essential processes in elevating the complexity of the wines. Jo considers Chenin blanc among the top three varieties alongside Chardonnay and Riesling. If Chenin Blanc is grown on complex soils and harvested when balanced, not too soon (otherwise it’s green), not too late (otherwise it’s overly rich), it is a spectacular variety. Chenin is undoubtedly the next big thing in white wine and the Loire Valley and Jo and Ivan Massonat are leading the charge.

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