Olivier is our detective. Our Spieksman. Somehow he has finely tuned feelers, always looking for new winemaking talent. Those young dogs in the field who can make quality wine. It therefore often turns out to be wiser than average to take those feelers seriously, to follow them.
Partly because of that, we had the pleasure of meeting Jonathan Maunoury at the beginning of this year (Anno Domini 2024). It quickly turned out to be a pleasant one. Olivier already knew that, of course, but the rest of the Pieksmen were eager to get to know him right away.
Jonathan welcomed us with open arms. It quickly became a pleasant and informative gathering. A moment where you get to know someone very quickly. Jonathan tells us about making wine, how it all started, how he experiences it, the choices he makes. About his wines, the differences and similarities. Questions, answers, jokes in between, tasting the next barrel sample.
We looked deeply into Jonathan's eyes once more. Then we looked deeply into our -ever refilled- tasting glass once more. It was clear, please let Monsieur Maunoury be our new Loire trouvaille. And so it happened. But of course Olivier already knew that.
About Jonathan
Born in Normandy and working as an engineer in Brussels. In retrospect, you can't imagine that Jonathan Maunoury would become a gifted winemaker. And yet it happened. A sudden but enormous urge for freedom struck him, and then things went fast.
He said goodbye to his life in Brussels and went to study Oenology in Beaune. He became fascinated by biodynamics and went on to do an internship with a number of greats that the French wine world has produced. He gained experience with Marc Angeli, Pierre Gonon, Vouette & Sorbée and Bertrand Gautherot.
Finally, he finds his own place: In 2017, Jonathan takes over a winery in Vaudelnay, southwest of the city of Saumur, in the heart of the Loire. He immediately starts working biodynamically on the 5 hectares of newly acquired fields (which have been organic since 1998, which makes a difference), planted with Cabernet Franc, Pineau d'Aunis, Grolleau and Chardonnay. In addition to the usual biodynamic preparations, the vineyards are also treated with infusions of nettle, horsetail, willow, comfrey and plant fertilizer.
His vineyards have a subsoil of tuffeau, a specific chalky, fine-grained limestone, typical of the Loire. In earlier times, cathedrals and castles were built from it. In later times, it can be an asset in adapting to climate change. Tuffeau is a good water-regulating subsoil: with a lot of precipitation, it has a draining function, with too little precipitation it functions as a moisture-retaining sponge.
A special terroir component, which is reflected in his wines.
In the cellar, Jonathan works with precision and a scientific approach, so that the winemaking process can take place with minimal intervention. He does not filter or clarify and uses hardly any sulphites. Yet his wines are stable, partly due to longer maturation in barrel and in bottle, a trick he learned from Pierre Overnoy.
Jonathan's wine style is one we have not tasted before: his wines have an open character, are fruit-driven, reflect terroir like no other and are therefore totally typical, approachable and special.