Sebastien Vaillant learnt his winemaking craft while he was cellar manager for Jean Tatin at Domaine des Ballandors in Quincy. His delicious and good value Valencay is a blend of Sauvignon Blanc and unoaked Chardonnay, which Sebastien feels adds body and texture to the blend. The fruit is sourced from his own vineyard which sits in the rain shadow of the nearby forest, providing drier, healthier conditions for growing grapes. Valencay achieved official AC status from the 2002 vintage and is the only area to hold this for both its wine and its distinctive pyramid-shaped goat's cheese, which is also the ideal accompaniment for the wine.
This blend with Chardonnay give this wine an expressive nose with intense aromas of lychees, peach and apricot. The palate offers flavours of white peach and ripe pear with a natural acidity.