Champalou is in Vouvray, in the Loire Valley. The 62-acre estate was founded in 1985 by Didier and Catherine Champalou. They grow only Chenin grapes and their flagship wines are their brut and demi-sec Vouvrays. Robert M. Parker Jr. has written that “The Champalous’ dry and off-dry Vouvrays have become among the most frequently seen on U.S. restaurant lists and no wonder, given both their phenomenal quality-to-price rapport and their style.” He notes that the basic bottling is “sec tendre” or barely off-dry.