Pain Perdu

Initially passionate amateur winemakers, Claire and Florent Bejon cultivated a small plot of Chenin Blanc acquired in 2010. They released their first vintage in 2015 and have gradually expanded to create a proper estate on the edge of the Chinon region, with 4.6 hectares of Cabernet Franc on clay-limestone soil and 0.6 hectares of Chenin Blanc on flinty clay soil. Florent Bejon, a long-time bottler, has worked with leading Loire Valley estates (Mosse, Richard Leroy) and has drawn inspiration from winemakers like Patrick Corbineau: sources of inspiration for viticulture without chemical treatments and for producing very natural, single-vineyard wines that are true to their terroir and remarkably pure.