Vincent Wallard

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.

In 2020, Vincent acquired a new winery in Berrie (Anjou), on the same street as François Saint-Lô, where he now produces his wines. Vincent Wallard remains true to his vision of creating wines of the highest quality and authenticity in his home region of the Loire. His Cabernet Francs are impressively balanced between flavour and fruit, deep and extremely mouthwatering. Chenin Blanc takes an unusually long time to ferment, but Vincent is not afraid to wait four to five years to present a wine in perfect balance. When they are ready, they are characterised by their lively, energetic, juicy and joyful nature - jewels from Anjou.