Mostly known for its eponymously named cheese, Valencay is also home to wines of the same name. Here, on soils comprised of flint/silex soil, the red wines are blends that are made with Pinot Noir, Cot (the local name for Malbec), and Gamay with some producers opting to use a small amount of Cabernet Franc. The flinty soils of Valençay give the wines a finesse which is evident in the texture here. While you get the elegance of Pinot Noir, plus juicy red fruits from the Gamay, the dominant note is its leaner, more structured Côt (Malbec) side, with those green, herbal, spicy notes that remind us of a light Chinon.