Aromas of quince, stone fruit, citrus peel, white flowers, and chalky mineral notes lead the nose. The palate is vertical and taut, with real grip, firm acidity, and a long, textured finish.

Jean-Claude and Lorine Taddéi were both professors in Angers before founding Maison Jaune in 2013, after meeting a retiring Rochefort-sur-Loire winegrower. They have farmed organically and biodynamically from the start, on a 1.5-hectare micro-estate at the lieu-dit Les Cendres in Savennières.

The Chenin Blanc parcel covers 1.2 hectares on grey and green schist. The Taddéis use no synthetic treatments, keep copper and sulfur below a third of organic limits, and do not plough at all, letting sheep graze to manage weeds and preserve soil mycelium. Green harvesting cuts yields to roughly twenty-five hectoliters per hectare against a permitted fifty. Fermentation is with indigenous yeasts and no temperature control, followed by twelve months in neutral oak, unfined and unfiltered.

Pairs well with roast chicken, grilled fish, pork, mushroom dishes, root vegetables, and aged goat cheese.

Serve chilled but not overly cold. Decant briefly for full expression. Drink now or cellar mid term.