Alexis Hudon 'Groseille' VdF Rouge

Alexis Hudon's Groseille is a single-varietal Grolleau Noir from the Anjou, bottled as Vin de France, and it makes a compelling case for a grape that rarely gets solo billing. Grolleau is typically blended into Loire rosés or used for bulk production, but Hudon treats it with the kind of low-intervention precision that brings out the variety's natural charm: bright acidity, juicy red fruit, and a lightness that makes it one of the most versatile reds in the shop. The wine is unfined, unfiltered, fermented with native yeast, and sees only a minimal sulfur addition at bottling, so what you taste is Grolleau speaking clearly. Hudon farms organically in the Anjou on parcels where Grolleau has been grown for generations, rooted in the region's schist and limestone soils. Those soils lend the wine a mineral backbone that keeps the fruit from turning soft or one-dimensional. The winemaking philosophy here is minimal by design: native fermentation in neutral vessels, no additions during vinification, and a hands-off approach that prioritizes clarity over manipulation. Hudon is part of a younger generation of Loire vignerons who've proven that Grolleau, when farmed thoughtfully and vinified cleanly, can produce wines as compelling as its more famous neighbors Cabernet Franc and Chenin Blanc. The wine tastes like red currant and raspberry with a thread of earthy Loire funk underneath, wrapped in a crunchy acidity that keeps the whole thing lively from start to finish. Serve it slightly chilled, somewhere between cellar and fridge temperature, and it becomes one of those reds you can pour all afternoon without fatigue. It's fantastic with charcuterie, especially pâté or rillettes, and it handles richer dishes like duck confit or roasted chicken with surprising ease because the acidity cuts through fat without overwhelming lighter flavors. It's equally at home with a cheese board, a simple pasta with tomato and herbs, or nothing at all. In stock now at Off Premise in Lincoln Park.