# Domaine de Pallus Chinon Le Coq de Pallus Blanc (2022)

- **Producer:** Domaine de Pallus
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €42
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, peach, nectarine, lemon, grapefruit, blossom, brioche, butter, toast, honey, hazelnut

## About this wine

Domaine de Pallus is a historic estate located in Cravant-les-Côteaux, within the heart of the Chinon appellation in the Loire Valley. Under the guidance of fifth-generation winemaker Bertrand Sourdais, who returned to the family property in 2005 after working extensively in Spain's Ribera del Duero, the estate has embraced organic and biodynamic viticulture. While Chinon is globally renowned for its red wines made from Cabernet Franc, white wines are an extreme rarity here, representing only about two percent of the region's total production. 'Le Coq de Pallus' Blanc is sourced from a tiny 0.33-hectare parcel of Chenin Blanc vines planted in 1990. The vineyard is situated on a mid-slope terrace with unique soils composed of sand over a clay-limestone base, combining elegant aromatics with structural depth.

## Interesting facts

- White wines represent a mere 2% of the entire Chinon appellation, making this Chenin Blanc an extraordinary rarity.
- Sourced from an incredibly tiny parcel of just 0.33 hectares, yielding only 500 to 800 bottles per year.
- Winemaker Bertrand Sourdais also runs celebrated estates in Spain's Ribera del Duero, bringing global expertise.

## Food pairing

The wine's high acidity cuts through rich, creamy sauces and fatty proteins, while its medium-plus body and subtle oak integration complement roasted poultry, pork, and earthy mushrooms. The regional affinity with Loire goat cheese creates a classic, balanced pairing.

## Wine making process

The winemaking process for Le Coq de Pallus Blanc focuses on minimal intervention to preserve the character of the micro-terroir. The grapes are harvested entirely by hand from the biodynamically farmed parcel. Following a gentle whole-cluster pressing, the juice is directly racked into French oak barrels (Burgundian casks). Fermentation takes place slowly over a period of three months using only indigenous yeasts. The wine is then aged for nine months on its fine lees in a combination of seasoned, older oak barrels and a small proportion of new oak. This careful barrel aging enhances the wine's texture and complexity before it is bottled in the late summer following the harvest.