The Hidden Gem Across the River
Montlouis-sur-Loire covers just 370 hectares on the south bank of the Loire, directly opposite Vouvray. Until 1938, wines from both sides of the river were sold simply as "Vouvray." When Montlouis gained its own AOC status, it inherited Vouvray's winemaking traditions while developing its own distinct identity.
Today, Montlouis remains under-the-radar — producing roughly one-fifth the volume of Vouvray with a fraction of the tourist traffic. For visitors, this means intimate family estates, unhurried tastings, and prices that often undercut Vouvray's for comparable quality.
Terroir: Sand, Silex, and Southern Exposure
What makes Montlouis different from Vouvray? The terroir is subtly but significantly distinct.
While Vouvray's vineyards sit on pure tufa limestone, Montlouis features a more complex soil mosaic: tufa mixed with sandy-clay topsoils and pockets of silex (flint). This diversity creates wines with pronounced mineral character — think wet stones, crushed shells, saline notes — and a lighter, more delicate structure than Vouvray.
Montlouis vineyards also enjoy more southern and southeastern exposures, receiving slightly more direct sunlight. Combined with the sandy soils, this creates wines that ripen earlier and show more immediate fruit character, with less of Vouvray's rich, honeyed weight.
The result? Chenin Blanc with ethereal finesse, vibrant acidity, and remarkable food-pairing versatility.
The Styles of Montlouis
Like Vouvray, Montlouis produces four wine styles from 100% Chenin Blanc. The proportions differ, however, with Montlouis favoring dry and sparkling wines over sweet.
Montlouis Sec (Dry)
The appellation's flagship — accounting for over 50% of production. Bone-dry with laser-like acidity, flavors of white flowers, green apple, quince, and distinctive mineral salinity. These wines are built for the table, particularly seafood and Loire Valley goat cheeses. The best age beautifully for 5-10 years, gaining honeyed complexity while retaining their mineral core.
Montlouis Demi-Sec (Off-Dry)
Delicate off-dry wines with 10-20 g/L residual sugar balanced by bright acidity. Ripe pear, white peach, acacia honey, and chamomile. Incredibly versatile with food — excellent with spicy cuisine, rich fish dishes, or foie gras.
Montlouis Moelleux (Sweet)
Produced only in exceptional vintages when noble rot develops. Montlouis moelleux tends to be lighter and more delicate than Vouvray's — less honeyed richness, more floral elegance and mineral lift. These are wines of remarkable purity and finesse.
Montlouis Pétillant and Mousseux (Sparkling)
Méthode traditionnelle sparklings accounting for roughly 40% of production. Montlouis bubbly is often leaner and more mineral-driven than Vouvray's, with citrus, white flowers, brioche, and saline notes. Outstanding quality-to-price ratio — serious alternatives to Champagne at a fraction of the cost.
Meet the Makers: Recommended Producers
Domaine de la Taille aux Loups
Jacky Blot is a Loire Valley legend — crafting both exceptional Montlouis and acclaimed Bourgueil reds. His Chenin Blanc from Montlouis is among the appellation's finest: mineral, precise, and built to age. The "Remus" sec is textbook dry Montlouis, while the "Romulus" from old vines shows extraordinary concentration and complexity.
What to taste: "Remus" sec for classic Montlouis character, or "Triple Zero" sparkling (no dosage) for ultra-pure bubbles.
Visiting: Small production and high demand mean appointments are essential. Jacky's passion for biodynamic viticulture makes visits particularly educational.
Domaine François Chidaine
François Chidaine crafts some of the Loire's most profound Chenin Blanc across Montlouis and Vouvray. His Montlouis wines showcase the appellation's mineral purity — brilliant acidity, floral aromatics, and remarkable aging potential. The "Clos Habert" from a single vineyard parcel is consistently outstanding, while his sparklings are among the region's most elegant.
What to taste: "Les Choisilles" sec for entry-level Montlouis excellence, or "Clos Habert" for single-vineyard intensity.
Visiting: Modern tasting room in Montlouis village. Appointments recommended. François often leads tastings personally and is a passionate advocate for Chenin Blanc and terroir expression.
Domaine de L'R de Rien
Sébastien Brunet represents the new generation of Loire winemakers — organic farming, minimal intervention, and wines of remarkable purity. His Montlouis sec "Calcite" is a benchmark for the appellation: mineral-driven, precise, and refreshingly direct. The sparkling "L'Insolent" is joyful, vibrant, and seriously good.
What to taste: "Calcite" sec for mineral Montlouis at its finest, or "L'Insolent" sparkling for joyful bubbles.
Visiting: Warm, relaxed atmosphere. Sébastien welcomes visitors to his small cellar. Perfect for those seeking natural/minimal intervention wines.
Visiting Montlouis
Montlouis-sur-Loire is easily accessible from Tours — just 10 km east via D751 or across the bridge from Vouvray. The appellation is compact, with most producers clustered around three villages: Montlouis-sur-Loire, Saint-Martin-le-Beau, and Lussault-sur-Loire.
Unlike Vouvray, Montlouis doesn't have extensive cave networks. Most producers work from modern or renovated cellars, though some still use tufa caves for aging. The atmosphere is intimate and family-oriented — expect to taste with the winemaker, hear their philosophy firsthand, and discover wines before they gain wider recognition.
Combine visits: Montlouis makes an excellent pairing with Vouvray for a comparative tasting day. Cross the Pont de Montlouis to explore both appellations and understand how the Loire River shapes Chenin Blanc character.
Food Pairings
Montlouis Chenin Blanc's mineral precision and bright acidity make it supremely food-friendly:
- Sec: Oysters, grilled fish, Sainte-Maure goat cheese, sushi, ceviche, asparagus
- Demi-sec: Spicy Thai or Indian cuisine, roast pork, Géline chicken with cream sauce, fresh fruit tarts
- Moelleux: Foie gras, blue cheese, tarte Tatin, apricot desserts
- Sparkling: Rillettes, fried fish, seafood platters, apéritif on its own
The classic pairing: Montlouis sec with a room-temperature Sainte-Maure-de-Touraine goat cheese. The wine's acidity cuts through the cheese's richness, while the mineral notes complement its earthy character perfectly.
Why Montlouis Deserves Your Attention
In a wine world increasingly focused on name recognition and high prices, Montlouis offers something rare: world-class Chenin Blanc from passionate producers at prices that still reflect the appellation's under-the-radar status.
Is Montlouis "better" than Vouvray? That's the wrong question. They're siblings, not rivals — Vouvray richer and more honeyed, Montlouis lighter and more mineral. Both are essential to understanding Loire Valley Chenin Blanc in all its diversity.
For visitors, Montlouis offers a more intimate, less commercial wine tourism experience. You'll taste with winemakers who genuinely care about sharing their passion, visit small family estates where tradition meets innovation, and discover wines that represent exceptional value.
Practical Information
Getting there: 10 km from Tours via D751 (15 min by car). Bus service from Tours. Easily accessible by bike via La Loire à Vélo.
Base yourself: Stay in Tours and day-trip, or combine with Vouvray visits.
Tourist office: Office de Tourisme de Montlouis-sur-Loire, Quai Albert Baillet, 37270 Montlouis-sur-Loire. Provides producer listings and maps.
Best time to visit: May-June or September-October. Small producers often close in August.