After refining his craft in celebrated vineyards and cellars of Burgundy, the Northern Rhône, and Bandol, and completing harvests in New Zealand and Australia, twenty-seven-year-old Thomas Frissant returned in 2019 to his family’s fourteen hectares in the Touraine Amboise appellation. Perched just twenty-five kilometers east of Tours, one kilometer south of the Loire River above the floodplain commune of Mosnes, he immediately embraced organic viticulture by converting his clay and silex plots, planted between the 1940s and 1990s with Sauvignon, Chenin, Chardonnay, Gamay, Grolleau, and Côt, achieving certification by 2022. Thomas now crafts wines with precision—unpretentious yet impeccably made. Anchored in these quiet yet storied terroirs of the Loire, his range offers clear and honest expressions of this historic enclave.

Chardonnay, ‘Tout En Canon’ is harvested from 25-year-old, east and west-facing vines on a gentle slope of flint and clay bedrock with flint rock, clay, and sand topsoil at 105 meters altitude. In the cellar it ferments for 2 weeks at a maximum of 18°C in steel. It’s aged 3 months in steel and is filtered before bottling without fining.

Sauvignon Blanc, “Le Chapeau Comte” is harvested from 20-25-year-old, east-facing vines on a gentle slope of flint and clay bedrock with flint rock, clay, and sand topsoil at 95 meters altitude. In the cellar it ferments for 2 weeks at a maximum of 18°C in steel. It’s aged 3 months in steel and is filtered and bentonite fined before bottling.

Chenin Blanc, ‘Les Perruches’ is harvested from 45-80-year-old, east-facing vines and a plot of 100-year-old vines facing northwest on gentle slopes of flint and clay bedrock with flint rock, clay, and sand topsoil at 95-100 meters altitude. In the cellar it ferments for 2 weeks at a maximum of 18°C in steel. It’s aged 8 months in steel and is filtered before bottling without fining.

Gamay, ‘Tout En Canon’ is harvested from 45-year-old, east-facing vines on a gentle slope of flint and clay bedrock with flint rock, clay, and sand topsoil at 95 meters altitude. In the cellar it’s fermented for one week at a maximum of 20°C in steel. It’s aged 5 months in steel and is filtered before bottling without fining.