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Anne-Cécile Jadaud and Tanguy Perrault work around eight hectares of organically-farmed vines spread across 15 small parcels near their home and winery in Chançay, in the northeastern portion of Vouvray. This dry iteration of Vouvray is named for the thrushes ('Les Grives') who get drunk ('Soûles') by eating ripe berries around harvest that have already begun to ferment slightly inside the grape. It's a regal example of Chenin Blanc, with zero SO2 added: golden in tone, pure, light and lifted all at the same time.
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