Jeremy learned from the best - 6 months with Marcel Lapierre followed by a few years at Lemasson - before snagging 2 choice hectares in the Loir et Cher and starting his own winery in 2012. Though previous vintages of L'Endémique were Gamay, the '24 is 100% Pinot Noir from vines near Monthou-sur-Bievre, just a stone's throw from Cheverny. Whole clusters undergo a brief semi-carbonic maceration (less than 10 days) with native yeast, and are then pressed to neutral barrique for 5-7 months' elevage and bottled with minimal SO2. The result is a clean, light, chillable, high-acid Pinot Noir with low tannins that's as scintillating as it is thirst quenching. Pairs perfectly with a buttom mushroom and goat cheese tart but also works with a simple sautéed trout.