Richard Leroy 'Les Noëls de Montbenault' Chenin Anjou 2018
4.6
HK$3,150
750ml
Bottle
Vintage Character Richard Leroy Les Noëls de Montbenault Chenin 2018 is a striking expression of Chenin Blanc from the volcanic schist soils of Montbenault in Anjou, Loire Valley. The 2018 vintage was marked by warm, dry conditions that produced ripe, concentrated fruit balanced by vibrant natural acidity, making it one of the standout years for Loire whites. Highly regarded by enthusiasts, with CellarTracker users rating it around 94 points, this cuvée opens with captivating aromas of quince, yellow apple, and honeysuckle, layered with flinty minerality and subtle beeswax.
Tasting Profile & Food Pairing On the palate, it is precise and energetic, weaving together ripe orchard fruit, zesty citrus, and a saline, stony undertone that lingers elegantly on the finish. Its textured mouthfeel and racy backbone make it a versatile partner for roast chicken with tarragon, seared scallops, or a classic goat cheese tart, while also pairing beautifully with Cantonese‑style steamed fish, where its purity and finesse highlight delicate flavors. Richard Leroy has earned a reputation as one of the Loire’s most uncompromising and respected vignerons, working exclusively with Chenin Blanc from small, meticulously farmed parcels in Anjou.
Winery Background His vineyards, including Les Noëls de Montbenault, are cultivated according to organic and biodynamic principles, with all work carried out by hand to preserve the vitality of the soils and vines. In the cellar, Leroy follows a philosophy of minimal intervention: fermentations are carried out with native yeasts, there is no fining or filtration, and sulfur is used sparingly or not at all. This approach allows the terroir and vintage to speak with clarity, producing wines of remarkable transparency, depth, and precision. With limited production and an artisanal ethos, Richard Leroy’s bottlings have become highly sought after by collectors and connoisseurs, standing as benchmarks for Chenin Blanc and the expressive potential of Anjou’s schist terroirs.