Emile Balland started his domaine in 1999 and today has just 5ha of vineyards, his family have been making wine in the Loire since 1650. The vast majority of his holdings are in the Coteaux du Giennois in separate sites around the villages of Bonny sur Loire and Beaulieu which are neighbouring villages either side of the Loire with both chalky and flinty soils allowing Emile to blend and create inexpensive wines that deliver surprising amounts of complexity and concentration for a relatively humble appellation. 

His holdings in Sancerre, just 0.8ha of them, are planted with Sauvignon, they are situated on steep (up to 50% gradient!) clay soils. These were not replanted after Phylloxera because of the difficulty in working them. Emile came along determined to do something special in Sancerre, following on from his parents' domaine.

Emile meticulously works his vineyards with a view to continually improving biodiversity and the organic life of the soil itself, to this end he only uses natural products in the vineyard, believing that healthy soil will help to impart a sense of place in his wines.

The Loire Valley, stretching over 600 miles along France’s longest river, is one of the country’s most diverse and scenic wine regions. Its cool to moderate climate varies from maritime in the west near Nantes to continental further inland, influencing grape ripening and wine styles. The region’s soils range from limestone, clay, and flint to sand and gravel, contributing to the distinctive minerality and freshness of its wines.

The Loire is renowned for its wide range of grape varieties and wine styles. In the west, near Muscadet, Melon de Bourgogne thrives on granite and schist soils, producing light, dry white wines with bracing acidity and saline notes. Further east in Anjou and Saumur, Chenin Blanc dominates, used for dry, off-dry, sparkling, and lusciously sweet wines with flavours of green apple, quince, honey, and lanolin. In Touraine and Vouvray, Chenin Blanc continues, joined by Sauvignon Blanc, which expresses zesty citrus, gooseberry, and flinty characters in regions like Sancerre and Pouilly-Fumé.

The Loire also produces elegant reds from Cabernet Franc, especially in Chinon and Saumur-Champigny, with red berry, herbal, and earthy notes. With its fresh, food-friendly wines, the Loire Valley offers exceptional variety, regional expression, and value for wine lovers worldwide.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.