Natural wine winemaker via detours: Vincent Wallard vinifies mouth-watering Chenins in Anjou, Loire
From the vineyards of Argentina to wine bars in London, Vincent Wallard has travelled an impressive journey, but now feels at home in the Loire. In Argentina, he spent many years shaping natural viticulture in a conventional region characterised by technology. However, as a Frenchman who wanted to produce natural wine in South America, he encountered challenges as local winemakers thought he was crazy.
Vincent Wallard helped to create the London wine bar Terroirs and returned to the Loire in 2015. Here he started out as a négociant, buying grapes from winemaker friends and making wine according to his own principles. His natural wines are just as wild, chaotic and charming as he is. Vincent favours a low-tech and unmanipulated approach, strictly avoiding cultured yeast, sulphur, clarification, filtration and new barrels.