Sébastien Vaillant honed his craft while working as cellar manager for Jean Tatin, at Domaine des Ballandors in Quincy. He then returned to his family’s 22-hectare domaine in Valençay, west of the Loire’s central vineyards. Valençay has held official AOC status since the 2002 vintage. It was the first French region to receive AOC classification for both wine and cheese, with its distinctive pyramid-shaped goat’s cheese pairing perfectly with Valençay white wines.

Sébastien’s vineyard sits in the rain shadow of a nearby forest, providing dry, healthy viticulture conditions even during wetter months. The vineyards are in their third year of organic conversion and will be officially certified from the 2024 vintage. Unlike most Valençay producers, Sébastien grows Chardonnay and Sauvignon Blanc, making his wines particularly distinctive for this area of the Loire. The Sauvignon Blanc is grown on distinctive flint soils, resulting in a distinctive, mineral quality, while the Chardonnay, planted on sandy lime soils, adds a richer texture. The final, unoaked blend comprises 80% Sauvignon Blanc and 20% Chardonnay, offering an intriguing difference from the styles of its famous neighbours, Sancerre and Pouilly-Fumé.

This is a very approachable combination of grassy, zesty aromas, ripe citrus fruit and a softer creamier quality finishing with a subtle mineral freshness.

Pair with glazed miso chicken and mushrooms or butternut squash risotto.