Ever heard of Chenin Blanc? It hails from the legendary Loire valley, located in north western France.

While Chenin may be the Loire's most globally recognized variety, the area also produces world class examples of Cabernet Franc, Sauvignon Blanc and sparkling wine (among other styles). 

Chenin is incredibly dynamic – it has the ability to produce high acid, bone dry, bewitching white wines (like Savenierres), or off dry, semi sweet, incredibly balanced examples that are unbelievable with all kinds of different food.

You may have heard of Vouvray, which makes Chenin in this vein.

The exciting news is that you can find Chenin from other regions all over the world, most notably South Africa, and even examples right here in BC. 

Here are some noteworthy producers to look for next time you're at the liquor store:

Ken Forrester 

I had the opportunity to meet Ken Forrester recently, an OG in the South African wine industry and considered a "Chenin magician".

All grapes have been farmed organically since the early 2000's, and they take a hands off approach in the vineyard and cellar – nothing added, nothing taken away.

The resulting wines are fresh, electric, slightly tacky (think texture) and absolutely delicious. For such famed wine, the price point of Ken's bottles are insanely affordable.

Road 13 

A must try from the valley – Road 13's old vines chenin blanc, and old they are, having been planted in 1968.

While there are no regulations that deem the official "old" age of a vine – anything beyond 35 years generally falls under this category.

Old vines garner much respect for myriad reasons – they tend to produce better fruit, with higher acid, and a larger storage of carbohydrates (think bigger trunks, thus more wood) in which to feed the vines. Suffice it to say, old vines have had time to figure out how to produce killer fruit.

Nicolas Joly (La Coulée de Serrant)

Mention this name among wine circles and expect eyes, ears and noses to perk up. Nicoly Joly is a pioneer of the biodynamic movement, and has been farming his vineyards in this fashion since 1984.

He came about this trend after having tried conventional (ie heavy chemicals) techniques and being disappointed with the results – a complete lack of any microbial life on the property.

All wines are fermented with wild yeasts, and no temperature control is employed. A particularly impactful quote I heard from winemaker Ryan Corrigan (of Rosewood Winery in Beamsville) recently really resonates here: "It takes a lot of hard work to do nothing."

You can find all three examples of these wines at the government store. 

Have you tried Chenin Blanc before?