We’re always very impressed and intrigued by the singularity of Thierry Beclair’s whites. However, among his peers, he is most revered for his reds. This Cabernet Franc goes against the grain—and against the current unfashionability of dusty, concentrated, earthy, overly oaked wines made from the variety. It’s juicy, salty, and light. Red fruits express through a tart acidity; think slightly stewed rhubarb stems. There’s some earthiness, but in a bright, springlike, floral form. The 2023 vintage is one of the best of recent years for light reds. A wine that’s so much fun to age over the next ten years. No sulfur added.

Fié Gris was described to us by the Beclair brothers as a cousin or ancestor of Sauvignon Blanc. It is referenced in other parts of the world as Sauvignon Gris, a darker and earthier variety with bolder flavour. This is a one-off cuvée, since the brothers did not end up purchasing the parcel but did farm it for a couple of years. It is a solar wine with ripeness and concentration, but also slightly smoky, with a solid acidic backbone. Very limited — a rarity to age. No sulfur added.

The 2024 vintage makes for unique wines. It rained throughout spring and summer in the Loire, and fighting the elements meant treating your vines against the spread of mildew and oidium. Thierry Beclair made the decision not to treat at all and lost 90% of his harvest. The resulting wine is, however, a real treat. It’s incredibly citrusy, but with all the texture and salt needed to make it harmonious. Think Meyer lemon on an oyster. We bought the wine the second time we tasted it, as it had improved so much over a few months. The acidity is now opening up to all the layers Chenin Blanc has to offer. Packed with energy, it’s one of the most unique expressions of Chenin Blanc you can find from that vintage. No sulfur added, vinified in fiberglass. We recommend keeping it until at least winter 2027 to let it settle.

A blend of Gamay and Grolleau vinified in fiberglass vats. We’re always very impressed and intrigued by the singularity of Thierry Beclair’s whites; however, among his peers, he is most revered for his reds. This cuvée is one of the standout expressions of Grolleau in the region. It’s crunchy, light, and fruit-driven, yet offers ageing potential. Indeed, the fruit was harvested ripe and shows phenolic complexity. Drunk two years after harvest, it already reveals tertiary aromas of earth, moss, and stewed fruits. No sulfur added.

We’re always very impressed and intrigued by the singularity of Thierry Beclair’s whites. However, among his peers, he is most revered for his reds. This Cabernet Franc goes against the grain—and against the current unfashionability of dusty, concentrated, earthy, overly oaked wines made from the variety. This vintage is juicy, salty and concentrated. It’s a wine to age a little to keep developing complex tertiary aromas: leather, musc, umami and silky tannins. No sulfur added.

This natural red highlights Grolleau, a Loire Valley varietal prized for its vibrant acidity and light body. Grown on gravelly soils, the grapes are hand-harvested and fermented with minimal intervention. Bottled without sulphur, this wine retains its raw energy and freshness.
Expect flavors of dark berries, fresh herbs, and a peppery spice note. With its zippy acidity and medium-light body, it pairs beautifully with charcuterie or roasted vegetables.