Four hectares of vines at Thésée in the Loire, on deep clay-rich soils. Damien Menut trained under Bruno Allion, one of the godfathers of Loire natural wine, and works to the lunar calendar. His cellar is cut deep into the tuffeau, so it stays cool.
Three reds reach us. The Cabernet Sauvignon is all Cabernet, hand de-stemmed and raised in old barrique, and it is the richer end of what the Loire does with that grape. His Gamay is a big boy rather than a glou glou smasher: tannic, stemmy, bold. The Grolleau is the rounder one, smooth, with blackberry, apple and a grind of white pepper.
