Philippe Delmée “Les Ch’nins on boit et la caravane passe” 2021
Philippe Delmée “Les Ch’nins on boit et la caravane passe” is one of those cult natural Chenin Blancs that perfectly captures the Loire’s wild, expressive side—while also having a bit of attitude baked into the name.
🍷 What it is
Region: Loire Valley (Anjou area)
Appellation: Vin de France (very free, non-restrictive)
Grape: 100% Chenin Blanc
Style: Natural white (often slightly pétillant / alive)
👉 This is not a clean, polished Loire Chenin—it’s textural, mineral, and a bit untamed.
🤔 The name (it actually means something)
“Les Ch’nins on boit et la caravane passe” is a pun on a French proverb:
“Les chiens aboient, la caravane passe”(“Dogs bark, but the caravan moves on”)
Here, “chiens” (dogs) becomes “Ch’nins” (Chenin).
👉 The message:ignore critics and keep doing your thing—a direct nod to natural winemaking philosophy
🧑🌾 Producer style
Philippe Delmée is very much in the Loire natural wine camp:
Organic farming
Native yeast fermentation
No fining or filtration
Often little to no added sulphur
Long élevage in old barrels or foudre (around 12 months)
👉 The result: wines that are pure, energetic, and sometimes a little unpredictable
🧪 Winemaking character
Grapes from multiple plots on schist soils (key for minerality)
Direct press (more delicate extraction)
Long aging in old wood
Sometimes bottled with a bit of residual sugar → can cause slight spritz (petillant)
👃 Tasting profile
This is where it gets interesting—classic Chenin, but dialled into a natural, mineral style:
Aromas
🍏 Green apple, lemon, lime
🌼 Elderflower, white blossom
🪨 Flinty / stony notes
Palate
High, mouthwatering acidity
Linear at first, then opens up with air
Light-to-medium body but with serious texture
Long, mineral finish with a slightly savoury edge
Often described as:➡️ crisp + electric + textured rather than rich or fruity
Philipe Delmée 'les ch'nins on boit et la carvane passe' 2021
Philippe Delmée started making wines in 2008. At the time he was also a maths teacher, living in Brest. He would commute between Brest and Anjou, living out of a Caravan. In 2011 he stopped teaching, allowing him to focus solely on making wine. He now has 6ha of vines, which are spread out across 16 small plots in different locations around Faye-d'Anjou and Faveraye-Mâchelles. Laden with different types of schist, he is able to produce wines that are fresh, with notable minerality and acidity. He uses biodynamic preparations and treatments, and tries to use as little copper and sulfur in the vineyard as possible.