A generous, mouth-filling Chenin Blanc from Anjou, aged in used oak barrels on siliceous clay soils, with the kind of ripe orchard fruit character that makes it impossible to put down.
Tasting Notes
Pale gold in the glass. The nose opens with aromas of almonds, pear, and ripe orchard fruit. On the palate it is ample and mouth-filling, with flavours of stone fruit and baked apple undercut by a lively, clean acidity. The finish is long and satisfying, with a pleasant textural weight that sets this apart from lighter Loire whites.
Quick Facts
- Grape: 100% Chenin Blanc
- Origin: France, Loire Valley, Anjou
- Style: Dry natural white, low sulphur, organic
- Winemaking: Manual harvest, indigenous yeast fermentation in oak barrels, matured 12 months in used 500L barrels, light filtration, no fining
- Suitable for vegetarians and vegans
Food Pairing
A classic match for wild salmon, shellfish, and white meat stews. Also works well with aged goat's cheese and rich fish dishes.
Serving
Serve at 10-12°C. This wine benefits from 10 minutes in the glass before drinking as the oak character softens and the fruit opens up.
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.
