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| “With his glasses, beard and graying hair, Jacky Blot might look his 65 years of age in a photograph in a wine magazine, but anyone who has bounced with him in a four-wheel drive vehicle through the vineyards would hardly think he was a day older than 21. He oozes a crazy energy in everything he does. Given their vibrancy, even his wines must notice. Not only that, he has just purchased another 12 hectares of prime vineyards in an enclosed plot in Montlouis surrounded by 11 kilometres of old stone walls. That is not something most of us would do if we were planning to retire. Quite the contrary, he bubbles over with enthusiasm when he talks about the wonderful Chenin Blancs the estate is going to make from the old vines there, some of which were planted in the 19th century. He generally does not replant a vineyard as a whole anyway, but instead replaces the genetic material vine by vine as the oldest die. That most recent acquisition brings his vineyard holdings to 65 hectares, most of which are in Montlouis, but he also has about 5 in Vouvray and another 25 at Domaine de la Butte in Bourgueil. That is quite a success story for a gentleman who came here from Brittany as a wine broker and only began making his own wines in 1989. With François Chidaine he has been instrumental in taking Montlouis out of Vouvray’s shadow and establishing for it a reputation of its own—and a better one at that. Much of what he has done appears old hat today, but it was revolutionary at the time: organic viticulture, hand harvests, wild yeasts, barrel fermentations, and no malolactic conversions."
Joel B. Payne, Vinous.com |
| | "Long established as the 'maestro of Montlouis' for his Chenin Blanc at Domaine de la Taille aux Loups, legendary winemaker Jacky Blot longed to find an excellent terroir to make red wine. In 2002, he found and acquired Domaine de la Butte, 15 hectares of 50-year-old Cabernet Franc vines on limestone, smack in the middle of Bourgueil. Blot brought the same approach to Domaine de la Butte as he had in Montlouis – organic farming, hand-harvesting, minimal intervention, wild fermentation. The result is some of the most consistently unique and fascinating wine in Bourgueil."
Jason Wilson, Vinous.com |
| | "The Les Hauts de Husseau bottling from the Blot family is their oldest vine cuvée, with the vines more than seventy years of age. This is also the highest elevation vineyard in the appellation, with a topsoil of silex and sand quickly giving way to the hard Mother Rock of limestone. The 2020 version again comes in listed at 13.5 precent octane and delivers a beautiful young bouquet of sweet quince, green apple, flinty and chalky mineral tones, dried flowers, a hint of honeycomb, citrus peel and a very discreet touch of oak. On the palate the wine is deep, full-bodied, focused and more reserved out of the blocks than the other Montlouis bottlings from the domaine, with a superb core of fruit, great soil signature, zesty acids and a long, seamlessly balanced and complex finish. This is a wine I would tuck away in the cellar for a few years before drinking, just to let its secondary layers of complexity start to emerge properly."94
John Gilman, View From The Cellar |
| | | | "The 2020 Le Haut de la Butte bottling of Bourgueil from Jacky Blot is crafted from vines that are at least thirty-five years of age, with the vineyards farmed organically (like all of the Blot Bourgueil vines), fermented with indigenous yeasts and raised in a mix of cement tanks and used casks. The wine is the ripest of these three Bourgueil bottlings I tasted from the Domaine in 2020, coming in at 13.5 percent octane and offering up a superb bouquet of dark berries, black cherries, tobacco leaf, a touch of menthol, cigar smoke, juniper berry, a complex base of chalky soil tones and just a hint of cedar. On the palate the wine is pure, full-bodied, elegant and beautifully balanced, with a fine core of fruit, lovely soil signature, lovely complexity and a long, ripely tannic and focused finish. This is the most structured of these three fine bottlings of Bourgueil and will need a year or two longer in the cellar before it starts to drink with generosity, but it is going to be an excellent wine once it is ready . . ."93+
John Gilman, View From The Cellar |
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