We are indeed fortunate to have a tiny bit of an ex-cellars release (October, 2024) of late-harvested, 100% passerillage Vouvray from the late François Pinon. His son, Julien, personally supervised the release and inspected all the bottles before shipping, so this is a perfectly-cellared wine of impeccable provenance. From the importer, David Bowler:
"Every now and then, the Pinon family opens up their chilly, chalk-walled cellar to share some older sweet treats. These wines have been not only impeccably stored but also meticulously inspected, bottle by bottle, by Julien Pinon for fill levels and cork quality (additionally, he personally opened, tasted and re-corked the 1989 magnums). Naturally, every wine comes from Pinon’s carefully tended certified-organic estate Chenin parcels.
The residual sugar levels are generally 40-60 grams/liter for Pinon’s moelleux-level wines. Falling into the moeulleux category of sweetness are the “Moelleux” and the “Première Trie” wines. The so-named Moelleux usually comes from a mix of healthy, vine-dried (passerillage) and botrytized bunches. Since botrytis is a common occurrence here, the Moelleux can be made more frequently than the rare Première Trie, which Pinon makes only with absolutely perfect, squeaky-clean passerillage bunches." Certified organic.