This has a bright citric, floral nose, with a gentle minerality. It’s a wine with layers and depth and one to ponder. There is an enticing energy to the palate, which goes on to display a strident and minerally backbone. Underpinning this there is laser fresh acidity, a fine concentration and a exciting, vivacious midpalate. Superb and a wine that will evolve over the years into something quite special.
Over the past decade Anjou and its chenin blanc-based whites have gained a solid reputation for their remarkable depth, particularly among white Burgundy lovers seeking an affordable alternative. The reds, made from Cabernet Franc and/or Grolleau, have long been popular as a sort of alternative to Bourgueil and Chinon.
Stéphane came to winemaking late in life, he first worked in the building industry before embarking on the profession of vigneron in 2011. Since that time he’s ben working with the Foucault’s and also from Cyril Fhal of Roussillon’s Clos du Rouge Gorge – for work in the vines and the cellar, one could not have two better teachers!
He named his estate, which is located in the Anjou, after his grandmother Andrée.
Stéphane is based in Saint-Cyr-Le-Bourg where he owns 3 hectares planted to Grolleau Noir and Cabernet Franc as well as a plot of Chenin located in Saint Georges-sur-Layon. He does not use any chemicals in the vineyard and does not intervene very much in winemaking, only homeopathic doses of sulphur at the bottling. This would normally make me nervous but his mentors Antoine and Cyril are two of the most talented and thoughtful vignerons in France and excel at this way of work.
Stylistically the wines are immediately attractive with vibrant, healthy colour and seductive aromas and long, complex flavours. He clearly has the knack and these wines are clearly a labour of love and passion which makes them a perfect fit in our portfolio.
Stéphane is a sincere, meticulous and sensitive man who makes superb wine; his Grandmother would be very proud.
WINEMAKING: When Stéphane judges the fruit to be ready for picking the harvest is carried out entirely by hand. There is a meticulous sorting in the vineyard, the relatively small size of the domaine facilitating this, before the fruit comes to the cellars where it is fermented en barrique, typically making use of older wood which has already seen out two or three vintages. There is minimal intervention mirroring the work in the vineyard, with no use of cultured yeast, and no sulphur dioxide added until the moment of bottling. This may be some considerable time after the harvest, the extremely cold cellars inhibiting the yeasts, and Stéphane being quite happy to oversee very long élevages, especially in the more recently arrived red wines.