From: Loire Valley, France
Varietals: 50% Gamay, 50% Grolleau
Tasting Notes: Gentle aromas of rose petals, strawberry, redcurrant, and crisp citrus mesh with traces of pepper and savory herbs. The palate unfolds with flavors of fresh strawberry, raspberry, pear, orange peel, and baking spice, along with with plenty of chalky minerality that lingers on the wine’s pretty finish.
Pairing: This pét-nat rosé drinks beautifully on its own and has us dreaming of a Loire Valley-inspired spread of goat’s-milk cheese, paté, and/or fish rillettes. At a picnic, you could enjoy this wine with your favorite baguette sandwich, from a simple jambon-beurre to a roast chicken/arugula/goat cheese sandwich. Other delicious pairing options include bright salads (see recipe below) or pan-fried trout with capers and some herbs.
Herb and Radish Salad With Feta and Walnuts
By Samir Nosrat
About. Both from the Loire Valley, Lise and Bertrand Jousset founded their winery in Montlouis-sur-Loire in 2004, trusting their instincts to craft a distinctive wine style. Lise came from a career in restaurants where she was a sommelier, while Bertrand enrolled in a viticulture program after spending some time in the military. Inspired by the various vignerons they visited, they embarked on creating natural wines without direct mentors, drawing inspiration from like-minded winemakers who share their values.
Their passion lies in producing wine for enjoyment and sharing, leading them to engage with fellow enthusiasts through travel and networking. Despite facing challenges like frost damage in recent years, they initiated the Exile project. By collaborating with friends who uphold similar viticultural principles, they expanded their horizons to new terroirs and grape varieties while maintaining their unique winemaking approach.
Domaine Jousset farms 11 hectares of vines planted in Montlouis-sur-Loire (on the left bank of the Loire River opposite Vouvray) and Touraine. Their 27 plots are comprised of Chenin Blanc, Chardonnay, Gamay, and Grolleau. The vines range from 5 to 100 years old. The Joussets prioritize a hands-off approach, eschewing additives like yeast, chaptalization, acidification, or enzymes to focus on the intrinsic quality of the grape and emphasize meticulous vineyard work.
The Montlouis-sur-Loire vineyard has suffered greatly from bad weather in recent years, which has been the impetus for Lise and Bertrand to pivot towards making their “Exilé” wines using grapes purchased from similar-minded winegrowers working in different terroirs. Lise and Bertrand and supervise these harvests themselves with the same rigor as they would with their estate fruit.
