Loire Valley

Main grape varieties


Sauvignon Blanc

Cabernet Franc


Pinot Noir

Caves de Pouilly sur Loire


At Caves de Pouilly sur Loire we bring together the best qualified winemakers who seek to ensure the purity of their grape supply.

Fresh crops of grapes are delivered to our cellars and put into the hands of a technician who supervises each stage of the wine-making process right up to bottling.

Our concern is epitomized by the wine producers who manage our company and, owing to this high degree of professionalism, our wine can be offered the world over

Cosne-sur-Loire vineyard is on the hills beside the Loire river.


Domaine Sébastien Treuillet

Sébastien Treuillet is the first in his farming family to become a vigneron. Previously they had all been cereal producers. Indeed Sébastien still looks after 140 hectares of cereals in addition to his 12 hectares of vines. The majority of his vines are in the Pouilly-Fumé appellation but he also has 3.5 ha in the Coteaux du Giennois and 2 ha of vin de pays. "I started to get into vines and wine when I was around 15 as I had a friend in Sancerre whose family were vignerons and I would go and stay there," Sébastien explains. "After working in Sancerre for Pierre Dézat (Verdigny) and then the Champaults (Champtin), I started up on my own in 1991."

Domaine Sébastien Treuillet

Roger Champault


The Sancerre region, to which its celebrated white wines owe their name, is the eastern-most grape producing area of France’s Loire Valley, comprising just 2,500 hectares permitted this designation (AOC).

After devastation by phylloxera, much of the area was replanted with Sauvignon Blanc grapes, giving rise in 1936 to AOC Sancerre labels for whites, with the less-known reds following in 1959.

The Champault family has been making Sancerre for several generations, Claude and Laurent Champault succeeding their father, Roger, at the turn of the present century. While Laurent concentrates on the all-important vineyards, Claude, as winemaker, is a rising star in the Loire, the deft hand behind this estate’s creations.

Roger Champault

Chateau de Quincay


The Cadart family has been the owner of Château de Quincay for 150 years, wine producers from father to son for five generations. The family cultivates 25 hectares of AOC Touraine vines, grown on clayey limestone soil, rich in flintstone, producing wines of high quality typical of the area. The use of integrated farming methods in this vineyard guarantees perfect respect of both grape and wine.


Domaine du Mortier



St Nicolas de Bourgueil is a fairly young vineyard, brothers Fabien and Cyril Boisard having established it in 1996. They have about 9 hectares of vines to their name, with a mix of sand and gravel typical of St Nicolas de Bourgueil terroirs, although there are also vines planted on the more highly regarded clay-limestone soils of the region. The vines, which are solely Cabernet Franc, are all worked by hand: this includes soil management by a combination of grassing over and ploughing, and an occasional application of biodynamic compost. The brothers have solid organic and biodynamic credentials, having certification from “Nature et Progrès”, one of the longest-established bodies overseeing and certifying organic agriculture in France, and from Ecocert. 


Champalou Vignerons


First of all, you need to be of the land, and it is the land that runs through the veins of the Champalou team. The respect for our land and nature is extremely important to us. We consider our environment every day; it affects everything we do from the way we think to the way we work. We have always run our estate using methods which promote a healthy ecosystem and preserve the land, keeping it healthy and workable for the future.

From the beginning, we have worked the estate following sustainable methods. To cap this approach, we became members of Terra Vitis (an association of winegrowers around France who are imbued with the sustainability message) and consequently became certified sustainable in 2005. This association is run by passionate vignerons and technicians who represent sustainable viticulture. Its charter adapts to each region since it is difficult to grow vines in exactly the same way in all the regions of France.

We work with just one grape – Chenin. The complexity of Chenin expresses itself wonderfully on the limestone soil of the Loire Valley.

Winemaker: Didier & Céline Champalou


Domaine des Huards



Winemakers since 1846, its estate is conducted under organic and biodynamic agricultural practices. Locted in Cour-Cheverny, between the Loire and Sologne regions.

"Our goal is to propose wines that are natural and that generate a maximum amount of enjoymnet... We are highly dedicated in caring for our vines as well as the biological equalibrium of the soils. We do not use any chemical products. In the winery, the fermentation process is done using natural yeasts; a part from the low dose of sulphites; no other oenological product is used throughout the winemaking procedure. We look to find the expression closest to the vintages' particularities as well as those belonging to our terroir. We use traditional methods along with modern equipment to work the wine while maintaining the respect of our environment and the integrity of our wines." Jocelyne & Michel Gendrier


Les Vignes de Babass (Sebastien Dervieux)


Babass, alias Sebastion Dervieux, was one of the two guys who were behind les Griottes (another iconic natural wine farm from Anjou). Babass and Pat Desplats parted a while ago to each run a smaller vineyard on their own. In 2011 Babass decided to stand on his own and vinified his first vintages. Babass, a passionate rebel, cultivates his vineyard with a great respect for nature. Anjou certainly has a strong supporter of the traditions that carry away from massive production and standardization.


Helda Rabaut


Step by step Helda is cementing her place in Chinon. With a good head on her shoulders and open ears, she learns and takes time to make the wines she likes. Helda’s Chinon "Tel qu'elle ". 2014 is her 3rd vintage from two rented organic vineyards in Chinon. All fruits are de-stemmed, fermented and aged in concrete tanks for 6 months. It's a true “vin de soif” from Cabernet Franc … Is the spring weather calling ?


Domaine Marie Thibault


Not from a winemaking family, but with degrees in biology and oenology, Marie Thibault began making wine in the early 2000s.  She worked for a time in South Africa, Switzerland and at François Chidaine in Montlouis, where she fell in love with Chenin Blanc. 

In 2011, she founded her own 3.5 hectare domaine in Azay-le-Rideauwith vines which average 50 years of age These vineyards contain Chenin Blanc, Sauvignon Blanc, Grolleau, Cot, and Gamay.  They were converted to organic in 2011.  The soils are hilly with sandy loam soil and large flint limestone bedrock.  She hand harvests her fruit and uses only indigenous yeasts. 


Philippe Gilbert


Philippe Gilbert was a dramaturg, producing and also writing plays for the theatre. Nevertheless, he is very much a vigneron, having returned to take over the direction of his family estate located in the hamlet of Faucards in the midst of the Menetou-Salon appellation.

Having travelled the world and explored the intellectual side of the arts, Philippe still felt the pull of the soils that his father worked for many years. Philippe's return reinvigorated this estate, one of the largest in the appellation with 27ha certified as organic and Philippe worked with all the biodynamic growing principles.


Jean-Christophe Garnier


JC Garnier worked as a sommelier for upscale restaurants when he decided to make his own wine in St Lambert du Lattay, in the Anjou region of the Loire valley. He started in 2002 with 2.3 ha of 60 year old vineyards planted with chenin blanc on schist sole. In search for quality he decided to make his wines as natural as possible in order to respect the grapes and the delicacy of the juice and grows his grapes organically. His conviction for using no additives (sulphure, yeast) came from his desire to accompany the grape to express itself at its best. He also works with a slow pressing process over 1-2 days in a Calvados basket press which gives the whites a cidery and oxidative style, JC Garnier style. 


Domaine Jean Max Roger 



The Roger family comes from a long line of winegrowers from the village of Bué. The first texts that mention the family name date back to the early 17th century.

Jean-Max Roger took over the four hectares of vines left to him by his parents in the early 1970s and expanded the estate to its current size, 26 hectares. Beginning in 2004, two of his three sons, Etienne and Thibault, came back to work at the estate after various professional experiences in France and abroad. 

Today, the estate covers a surface area of 26 hectares in the Sancerre AOC, along the Loire River. It also includes 5 hectares of vines located in the Menetou Salon AOC area of production where the first plantations date back to 1981.


Domaine Mathieu Coste


In 2008 Mathieu Coste bought a 5.5 hectare vineyard from Alain Paulat who remained on staff as one of the only employees.

He became friends with Alain and also admired the organic techniques that he employed.  Years later Coste learned that the winery might be sold, so he quickly jumped on the opportunity to open his own; as he was already producing high quality, organic grapes.