Mary Taylor Valencay Rouge, Loire Valley 2019

• Winemakers: Sophie Siadou and Francis Jourdain
  
• Farming: Sustainable HVE 3, biodynamic practices
  
• Varieties: 30% Pinot Noir, 35% Côt, 35% Gamay, average age 45 years old.
  
• Terroir:  stony, flinty clay soils known as “perruches” or silex.
  
• Vinification: natural fermentation, indigenous yeast
  
• Aging: 18 months on lees in Neutral Oak
• Tasting notes Expressing all the lightness and elegance of its high percentage of Pinot Noir, plus a wonderful floral quality, it also reveals its leaner, more structured “Malbec” side, expressed through a sturdy wash of tannins that balance its succulent flavors of raspberries, blackcurrant, and spice.

 The New York Times LOVES Mary Taylor Wine!
https://www.nytimes.com/2021/10/07/dining/drinks/mary-taylor-wine.html

Best known for its famous pyramid-shaped goat cheese, the Valençay area of France’s Loire valley also produces an equally singular (if much lesser known) array of wines. What they lack in name recognition, however, they more than make up for in terms of sheer deliciousness and everyday charm— which illustrates an important principle. More often than not, the hidden values of the world of wine are discovered along the road less traveled, far from the common crowd.