It is with great pleasure that Cascade Trade welcomes Jon-David Headrick Selections to the Pacific Northwest. Jon-David is a national importer of small-production, artisanal wines from the Loire Valley, France. The company is run and managed by Jon-David Headrick who prefers to work with young growers who are using more progressive techniques with older vines and gives preference to organic and biodynamic farming. More than half of the properties in the portfolio are organic and all are harvested by hand in small baskets. The wines of the portfolio are selected by Jon-David and imported by European Cellars/Eric Solomon Selections a preeminent importer for whom Jon-David worked for several years as operations and general manager. The goal of Jon-David Headrick Selections is to be able to present the most complete, comprehensive, and quality-oriented portfolio from the Loire Valley that is imported into the United States.

Loire Valley

Domaine Benedicte De Rycke, Jasnieres   The Jasnieres appellation is one of the many small sub regions in the Loire Valley covering a mere 300 meters by 3 kilometer strip on the slopes running parallel to the Loir River (not the Loire River – the Loir is a small tributary that ultimately dumps into the larger Loire). The appellation covers 128 hectares of which only 70 – 80 hectares are effectively planted. Here, when not in the Jasnieres, the vineyards are in the Coteaux du Loir appellation. Benedicte and her husband Thierry work their 5 hectares by hand and it’s all about Chenin Blanc. During their free time, they both enjoy motorcycling. Hmm, a woman-vigneron-biker – you gotta’ love it! Benedicte makes dry, steely Chenin Blanc with bracing acidity and sweet, ripe fruit. Her wines are amazingly fresh and mineral with subtle hazelnut and peach flavors. WOW! Who knew Chenin Blanc could be so many wonderful things?

Domaine Des Huards, Cour-Cheverny   Owned by the Gendrier family since 1846, you’ll find Domaine des Huards’ 34 hectares of biodynamically farmed vineyards a mere stone’s throw away from the Chambord and Cheverny castles. The appellation Cour-Cheverny implies the production of a wine from a rare, single grape variety Romorantin. It has strength, vivacity, finesse and excellent aging capabilities. It has hints of citrus fruits, minerals and just a touch of honey. According to legend, Romorantin was introduced to the Loire by the 15th century King Francois I who hailed from the region. It is a grape rich in acidity and fruit qualities all its own and remains dominant in Cour-Cheverny. The Cheverny Blanc is a crisp, stainless steel fermented wine comprised of 85% Sauvignon Blanc and 15% Chardonnay. Bright flavors of gooseberry, lime citrus and mineral dominate the profile of this fresh, quenching white blend.

Domaine Damien Laureau, Savennieres   At the age of 30, Damien Laureau left his post as an agricultural consultant to take over 6 hectares of vines from his uncle who was entering retirement. Damien knew a lot about growing fruit; his family produces some of the finest pears and apricots in the country; working Chenin Blanc vines in Savennieres was a different venture all together. Without a lot of help from the locals, Damien experimented in the vineyard and in the cellar eventually taking the top prize in a highly coveted, local wine tasting of Savennieres usually won by the same old guard. He produces only two cuvees and in very different styles – “Cuvee des Genets” is aged almost completely in tank and “Bel Ouvrage” is aged predominately in 2-4 year old barrels from his oldest vines. Cascade Trade is thrilled to introduce “Genets” for the summer – a 100% Chenin Blanc 90% aged in stainless steel and 10% in neutral barrel for 18 months. The outcome is a very rich, almost creamy body of acacia honey, butter and almonds with a mineral background that is crisp and fresh.

Domaine Du Viking, Vouvray   With a shocking patch of blond hair, massive build, and in-your-face intensity, Lionel Gauthier seems more Scandinavian than Loire.  At least that is what his friends thought when they started calling him the “Viking” some years ago.  After a few years, the name “Viking” had stuck, so in 1989, Lionel decided to rename the property. Lionel makes Chenin Blanc of incredible intensity and works his 13 hectares all by hand. Every single bunch of grapes on the property is hand-harvested, sorted, de-stemmed, crushed, and fermented in Lionel’s tiny garage cellar, and left to age in 500 liter barrels made from local chestnut (according to Lionel, oak imparts too many unwanted flavors to his wines.) Lionel is not shy to admit that his wines are not consistent from vintage to vintage.  He doesn’t think that Chenin Blanc should be.  In some years, he makes only sweet wines, in some years demi-sec, in some years a little dry wine, and in some years all three.  But regardless of the year you can bet on the Viking making top quality Chenin Blanc no matter what the style.

Domaine Vincent Ogereau, Anjou   Domaine Ogereau is a pristine island of extraordinary talent buried in a sea of mediocrity. Based in the tiny village of Saint Lambert, Vincent Ogereau is on a mission to stay true to the land and true to himself. His small parcels never see a non-organic product and only natural yeasts that Mother Nature provides are used in fermentation. Whole truckloads of fruit fall to the ground during his extreme “green harvests” resulting in extremely low yields and intense, flavored fruit. Vincent’s Anjou Blanc, a wet limestone, peach-packed Chenin Blanc is a perfect example of why these whites really stack up as some of the best food pairing wines in the world. The domaine also produces impressive sweet wines such as the Coteaux du Layon Saint Lambert perfumed with a heady mix of dried fruits, candied walnuts and wildflower honey. Even in very warm years, these wines offer amazing acidity due to the prime location of Vincent’s best vineyards. Ahh Chenin Blanc – let me count the ways!

Jean-Francois Merieau, Touraine   The quality of Jean Francois Merieau’s wines are amazing. While Touraine is a large region including the appellations of Vouvray, Montlouis, Chinon and many others, it is also an appellation in itself, planted mostly to Sauvignon Blanc, Cabernet Franc, Gamay, and Malbec. Most Touraine is mass-produced, harvested by machine, and of little interest. Jean-Francois Merieau breaks the mold and is one of the few artisans to really champion this AOC. He believes his organic approach and patience with his wines will help to put these wines on the same level as more prestigious appellations. To judge by the full, lees-rich style, of his Touraine Sauvignon Blanc, he has already achieved this. It is delicious and and rivals or exceeds many a Sancerre.

La Craie, Vouvray   "La Craie" is a custom cuvee of Chenin Blanc taken from some of the best parcels in and around Vouvray. It is assembled in Vouvray, sees no wood, is bottled fresh and young, and is designed to offer the striking crispness that one expects from the Loire but with very small amounts of residual sugar for an added layer of complexity. La Craie (or “chalk” in French) refers to the abundance of white, soft rock in the area known locally as “Tuffeau”.  High on the hills of Vouvray, these chalk deposits are found in the vineyards ensuring good drainage down the slopes while keeping the soil warm at night to help insulate the roots.  A lively white with beautiful summer fruit aromas, La Craie has an underlying mineral backbone and a finish that is full but crisp.

Domaine Frederic Mabileau, Saint Nicolas de Bourgueil   The AOC of St. Nicolas de Bourgueil sits just next to the more known appellation of Bourgueil in the Touraine region of the Loire valley. Planted exclusively to Cabernet Franc, the village lies on a slight hillside overlooking the Loire. Frederic Mabileau, one of the only winemakers in the village to harvest by hand, harvests much later than other vignerons to avoid the green, vegetal characteristics that Cabernet Franc is often accused of, especially when harvested before maturity. These wines are luscious, bright reds that show off the potential of this varietal in the north of France.

Michel Delhommeau, Muscadet Sèvre et Maine   Muscadet Sèvre et Maine is located where at the mouth of the Loire where the river meets the Atlantic. It is known for its high mineral content and is the best and most important of the four wine terroirs surrounding the city of Nantes. Muscadet, or Melon de Bourgogne, is the grape from which this wonderful light, very dry, crisp white wine originates. Based in the village of Monnieres, a village with a high proportion of gabbro (plutonic rock formed from molten lava), Michel and his wife Nathalie are producing very mineral rich Muscadets. While some other appellations can get away with high yields and still produce a quality product, it’s much harder to do in Muscadet. High yields result in mediocre wine with little complexity and sense of style. Michel Delhommeau understands this and therefore keeps yields ridiculously low; he vinifies only by soil type, and further separates out tanks by vine age. The result is complexity and flavor in a wine that has been often known for being lean, overly acidic and not too interesting. Break out the oysters or your favorite shellfish and enjoy the ride!

François Bedel et fils, Champagne   Domaine Ogereau is a pristine island of extraordinary talent buried in a sea of mediocrity. Based in the tiny village of Saint Lambert, Vincent Ogereau is on a mission to stay true to the land and true to himself. His small parcels never see a non-organic product and only natural yeasts that Mother Nature provides are used in fermentation. Whole truckloads of fruit fall to the ground during his extreme “green harvests” resulting in extremely low yields and intense, flavored fruit. Vincent’s Anjou Blanc, a wet limestone, peach-packed Chenin Blanc is a perfect example of why these whites really stack up as some of the best food pairing wines in the world. The domaine also produces impressive sweet wines such as the Coteaux du Layon Saint Lambert perfumed with a heady mix of dried fruits, candied walnuts and wildflower honey. Even in very warm years, these wines offer amazing acidity due to the prime location of Vincent’s best vineyards. Ahh Chenin Blanc – let me count the ways!

Le Paradou, Cotes du Luberon   Le Paradou is a young project created in conjunction with Frederic Chaudiere whose family produces some of the most respected wines in the Southern Rhone AOC of Cotes du Ventoux. Sourced from two properties whose raw material is quite unique, the wines carry the name of the centuries-old farmhouse, Le Paradou, belonging to Frederic’s family. The vines, ranging in age between 40 and 60 years old, are cultivated in accordance with the laws of Terra Vitis, an organization that ensures that properties respect the environment in which the vines are grown and stresses the benefits of integrated farming. Le Paradou is located east of Apt, in the beautiful Luberon hills of Provence and focuses on true varietal character and zero manipulation. The wines are created exclusively from estate-grown fruit - red, white, and rosé are all aged in stainless steel tank with no added wood influence and the wines are harvested by hand. The white is an aromatic blend of Viognier, Roussanne, and Grenache Blanc. The red is a rich, ripe blend of Grenache and Syrah.