Anjou Blanc Les Bonnes Blanches

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In the glass

Aroma: lemon, white peach, honeysuckle, chalk

Palate: citrus, stone fruit, saline mineral, honey

Pithon-Paillé's flagship dry Anjou Blanc from organically farmed schist parcels. Citrus and stone fruit over chalky depth.

What it pairs with

• Pike-perch with beurre blanc Loire freshwater fish in butter sauce meets the wine's chalky mineral and stone-fruit depth.More wines for fish →
• Goat cheese tart Loire chèvre meets Chenin's chalky drive; lifted aromatics handle the puff pastry.More wines for lamb →
• Sushi Tense acidity and chalky mineral edge handle delicate raw fish without overpowering soy.More wines for sushi →
• Lobster ravioli Shellfish sweetness meets the wine's chalky mineral and stone-fruit depth.More wines for lobster →

With cheese

Pouligny-Saint-Pierre Our pick The white Pouligny-Saint-Pierre is tangy with dried-fruit flavours. A dry Chenin from Anjou or Saumur, raised in tank, amphora or mostly older oak, has the acidity to match the tang and enough weight to stand beside the dense, creamy paste.

History

Pithon-Paillé was created in 2008 by Isabelle and Jo Pithon, and Joseph and Wendy Paillé. Since 2018, the estate has been owned by Ivan Massonnat though Jo Pithon continues to advise on vineyards and winemaking. 13 hectares organic.

1. 2008Pithon-Paillé founded
2. 2018Estate acquired by Ivan Massonnat; Jo Pithon stays on as advisor

Facts

Producer

Domaine Pithon-Paillé (Jo Pithon) · visiting guide

Grapes

Chenin Blanc (100%)

Classification

Anjou AOC

Oak

Fermented in older oak demi-muids; aged around 12 months on lees

ABV

13.5%

Price

EUR 25 to 40 at retail

Drinking window

3-12 from vintage

First vintage

2008

Organic

ORGANIC CERTIFIED

Vegan

Yes (no animal-derived fining)

Frequently asked about Anjou Blanc Les Bonnes Blanches

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