100% Chenin Blanc. Natural fermentation, aged half in stainless steel, and half in barrel (⅓ new). After a year, the tank and barrel lots are assembled and let to rest for 6 months before bottling.
Nicolas says he just wants to just wants to do things simply. Funny how the wine that comes from doing things simply tastes pretty complex. Chenin Blanc from Rablay-sur-Layon is historically a sweet wine, but they prefer to drink dry wines, and wanted to make something they could enjoy every day.
This has some of the same pear and honey flavors of the sweet wines from Coteaux-du-Layon, but it’s definitely a vin sec, something to drink all the time.
Nicolas Bertin and Genevieve Delatte are making some world-class Chenin Blanc. Each and every thing we tasted was perfectly on point, precisely Chenin, but also unique to L’Echalier.
over time as they better understand their vineyard and craft, they have evolved from a very good producer to an exceptional one. The heart of the domaine is the Echalier vineyard – 3 hectares just outside Rablay-sur-Layon which they took over in 2008. The vineyard had been organic, but poorly tended, and much of the initial work involved replanting missing vines, pruning, and generally bringing the vineyard into a condition to make great wine.
For the first few years, they produced the wines in a neighbor’s cellar, and eventually were able to build their own house and winery at the edge of L’Echalier overlooking the vines. Having worked with Mark Angeli and inspired by their neighbor Richard Leroy, it was evident from the start that they would farm organically and make natural wines with native yeast and minimal use of SO2, with the goal each year of producing an exceptional dry Chenin Blanc. Each vintage, half of the harvest from L’Echalier vineyard is fermented in new and used barrels, and the other half in stainless steel tanks. After a year, the wines are assembled and left “en masse” for another six months before bottling.