Having learned a lot from Nicolas Joly of la Coulée de Serrant, he took a different approach to winemaking and innovated constantly to breathe new life into the appellation. Ploughing and manual harvesting seemed quite groundbreaking at the time. He avoided malolactic fermentation for his dry wines, preferring to ferment them in barriques followed by a lengthy élevage in barrels (today a little more restrained). He also worked his magic on sparkling and sweet white wines.
Jacky Blot sadly passed away in May 2023. Today, the 45-hectare property is run by Jacky's son Jean-Philippe, who takes care of the Chenin vineyards beside the Loire and Cher Rivers.
Mainly located in Montlouis, the domain also owns 5 hectares of vineyards on two very fine terroirs in Vouvray - Clos de Venise (1 ha) and Clos de la Bretonnière (4 ha). It also acquired Clos de Mosny in Montlouis, a superb 12 hectare parcel fully enclosed within 1.6 km of walls. In 2011, the estate began using the best grapes from this very high quality, fully south-facing terroir for a new cuvée known as "Clos de Mosny". The remainder of the harvest goes partly into the "Clos Michet" cuvée and partly into the natural sparkling wine "Triple Zéro".
Finally, we should not forget Domaine de la Butte in Bourgueil and its 16 uninterrupted hectares of Cabernet Franc on one of the best hillsides in the appellation. The vineyards are both cultivated organically and have received official certification. Domaine de la Taille aux Loups is one of the best, if not the best, in the region!

The Coulée de Serrant vineyard was planted with vines for the first time by Cistercian monks in the 12th century. The 2014 vintage is therefore the 884th consecutive harvest! Nicolas Joly is a true apostle of biodynamics. Furthermore, he has published several works on this subject. This philosophy therefore guides all his choices and all his actions with regard to the vineyards and the wine. Naturally the harvests are manual, on very slightly botrytised grapes. Yields, very low (20 to 25 hectolitres / ha) and well below the legal maximum, testify to this constant search for quality. The wines are then vinified by indigenous yeasts, then cellared in ancient basements or in the basements of the property which dates from the 18th century. The cuvée "Les Vieux Clos" bears the Savennières appellation. The vines, which are about twenty years old, come from a non-clonal mass selection, which ensures a real aromatic complexity. The soils consist of schists but also quartz, even in sandy areas. Vinification is done in wood or in vats.