Anjou Blanc Mozaik 2018
Mozaik brings together the two great terroirs of Anjou: dark schist and bright limestone. From the region of Montreuil Bellay, the Chenin Blanc is also farmed biodynamically. Fermentation takes place is large, old wooden casks, where the wine ages for about a year before being released. There is a purity to the wine that will appeal to lovers of low-intervention offerings from the Loire Valley, and a real sense of terroir shines through. Peaches and apples are joined by notes of honeysuckle and chalky minerality. This is a very different expression than Baumard’s Savennieres, but a fitting and worthy companion in the portfolio.
Jo Pithon has always been associated with the early days of biodynamic farming in the Loire, and the growers that he works with are held to the same standards. His relationships go back decades, allowing Jo to continue working with some of the best fruit in the valley.
The 2018 vintage was historic, in Anjou as in many French regions, with good yields and exceptional grape quality. The winter had started early and was quite cold, with severe frosts. Generous rains helped building a comfortable water reserve. The hot and humid spring allowed the vines to grow well, but also brought strong mildew pressure, especially in June. The summer was particularly hot and dry, but the vines did not suffer thanks to the sufficient accumulated reserves. The harvest began on September 10th and went on for twenty days without a single drop of rain – perfect conditions.
This classic Chenin brings some funk, without obscuring the terroir for which it is named. Apples, both green and red, are joined by notes of honeysuckle and white flowers.
The Mozaik is a wine of texture and substance, helping it pair with a wide range of cuisine. Hearty fish preparations and roast chicken spring to mind. The Loire is also home to some of the world’s greatest charcuterie and cheese as well.
Suggested Retail Price
"Lightly floral, zippy citrus"
Wine & Spirits - February 26, 2021
"Colored as deeply golden as it tastes, this places lightly floral, zippy citrus fruit over a firm foundation. Its rich melony core has a tingle of salinity, the way southerners salt their honeydew. Drink it next to a vichyssoise to warm up a cold February day."
Other Wines by this Producer
Vin de France
Despite being Pithon’s entry level offering, the Grololo is by far his most popular and is allocated throughout the world. Slightly carbonic, the wine is fresh and vibrant and should be served at cellar temperature, if not slightly below.
Cremant de Loire Brut de Chenin
Cremant de Loire
This sparkling, biodynamic Chenin Blanc comes from the Saumurois Appellation, which is characterized by chalky tuffeau and sits just southeast of the town of Puy Notre Dame. The base wine is fermented with indigenous yeast, and is aged for a year in second and third pass Burgundy barrels. It’s aged on the lees for another year, and no dosage is added. The wine displays a complex bouquet of ripe stone fruit, white flowers and dried fruit. There is just a hint of fresh baked bread, coming from the autolytics. This crémant is a standout by any measure, and a phenomenal value in the world of sparkling wine.
The grapes come from the lieu-dit of La Frenaye, in the heart of Anjou’s black schists, lies on a vein of Paleozoic Devonian limestone on the southern bank of the Layon.