I too have been a fan of Loire wines for quite a few years. Because the Loire has largely never really adopted the Burgundy/Bordeaux pyramid classification system it has largely (but not completely) avoided the dreaded hype in prices for trophy wines for which those two areas have become famous.
What has been happening is a sharp rise in alcohol levels amongst several whites, largely in the more inland regions. This is leading to a change in structure and fruit profile flavours in whites. Acidity is less marked and riper fruit has led to rounder stone fruit flavours. This is drifting towards a dilution of typicity.
The Loire valley vine and grape research centre at Montreuil Balley near Saumur is carrying out tests on Sauvignon blanc clones to produce one that buds and ripens later, but if successful it will be at least another decade before any new clones can be registered for commercial use.
So my search for Loire wines tends to start with a look at the alcohol level in the wine rather than the name of the maker.