Quentin Bourse took over his friend's property in the Touraine subzone of Azay-le-Rideau, a winery that had been certified organic for years, and started vinifying the way he learned. We originally met him years ago, and we've seen him working all over in various cellars and vineyards, listening and watching those people we admire: The naturalists, the biodynamists (his last gig before setting up his own shop was at the legendary Domaine Huet in Vouvray)… Basically he's worked with everyone except the big, bad guys. Now, the work in his own vineyards is respectful of the earth it's grown on, and what happens in the cellar is unobtrusive to the point where it's impossible to categorize a style of the wines other than "just damn good". Well priced, super clean sans souffre (or just a little SO2 in the case of the Chenin), biodynamic wine, made by a new winemaker that we believe will be one to watch in the years to come.