Nicolas's praise is far from undeserved. After going to oenology school in Dijon, he spent time working in wineries in New Zealand as well as Burgundy icons Domaine Boisson Valdot and Jean-Yves Bizot before deciding to start his own project in his home in the Loire Valley. With sights on making Grand Cru quality wines from his native Touraine's Sauvignon Blanc and Chardonnay, he has already made tremendous waves since his first vintage in 2019. Nicolas likes to think of each of his wines as works of art, so no expense of time or money is spared. Grapes are whole bunch pressed before spending 20 months in Damy and Rousseau barrels, 30% of which are new. As for the style, Barbou's wines have the weighty mouthfeel and texture of Dageneau or Gaudry, but the fruit is incredibly fresh and vibrant, like fresh squeezed lime, tart green apple, fresh cut lemongrass, and blooming jasmine with a touch of tropical leaning pineapple and passionfruit. Quantities are miniscule at only about 2,000 bottles or less per cuvée, and demand is at an all time high with these wines being featured on famous wine lists around the world, such as Le Sufflot in Burgundy. These will be increasingly scarce and hard to come by as word gets out beyond collector circles.
Produced from 50 plus year old Chardonnay vines also in Oisy, but declassified to Vin de France due to Chardonnay not being permitted in the Touraine-Oisly appellation. Aged for 20 months in Damy and Rousseau barrels, 30% new
