From 40-year-old Chenin Blanc vines in Anjou, fermented in barrel and concrete, this is a wine of real texture, minerality, and Loire Valley soul.
Tasting Notes
Pale gold in the glass. The nose is floral and precise, with aromas of citrus peel, ripe white fruit, and mineral hints. On the palate it is fresh and clean with lovely texture and weight, strong minerality running through the mid-palate, and an excellent softness on the finish. A wine of real substance and character from a standout terroir.
Quick Facts
- Grape: 100% Chenin Blanc (40-year-old vines)
- Origin: France, Loire Valley, Anjou AOC
- Style: Dry natural white, zero added sulphur, organic
- Winemaking: Manual harvest, gently pressed, fermented in barrique with indigenous yeast, matured 3 months in concrete vat, no fining
- Suitable for vegetarians and vegans
Food Pairing
Works beautifully with sushi, smoked salmon, octopus, pork dishes, and vegetarian preparations. Also excellent with soft Loire Valley cheeses.
Serving
Serve at 10-12°C. Allow a few minutes in the glass, the wine opens up with a little air.
About the Producer
Nicolas Réau is a former professional pianist who traded the concert hall for the vineyards of Anjou in 2002, taking over the estate Le Clos des Treilles near Thouars. Working 7 hectares of organically farmed vines, split between Cabernet Franc and Chenin Blanc, he has been crafting low-intervention, zero-sulphur wines since 2007. Guided by a philosophy of conscientious farming and honest winemaking, Nicolas uses only indigenous yeasts, avoids all chemicals, and works with long macerations to produce wines that are clean, distinct, and deeply rooted in the terroir of Anjou.
