Not enough sulfur, chuckle.
I think Leroy makes very impressive young Chenin (I do not have enough experience with old examples, and many bottles of those struck me as potentially damaged), and wish that I was the one importing the wines, but to call it the best dry Chenin along a very long river (and its tributaries), year in, year out, is hyperbolic.
I also wonder if seeking dryness in Chenin, as with Riesling, means handicapping oneself. The textures of the two grapes are very different, of course, but I haven't seen many people successfully navigate the trade-offs between ripeness, acidity, alcohol and sugar (or lack of) very well over a long period of time. Many of the wines often taste like they want to be slightly sweet.
