Low yields + long ferments = complexity + yummy. This is an equation I can support. Honeyed and floral, almost quince like with that rippling Chenin Blanc acid line that we all know and love.
Domaine Agnes et Rene Mosse
One of THE iconic Loire estates, their influence clearly evident locally and internationally. They're based in Saint Lambray-du-Lattay, a commune within the broader Coteaux du Layon appellation of the Anjou (famous for botrytis influenced sweet Chenin Blanc). Production here focusses on dry wines however, which is good, because dry Chenin (by dry I mean dry with the slightest touch of residual sugar to balance out that hectic acid) is one of life's great pleasures. Everything on the estate has been organic since the start in 1999, with bioydnamic principles also in play here. Fermentations are natural, with minimal SO2 used throughout the process.