Anjou Noir is home here, and everything is vinified by plot. The pair behind this have not only worked alongside the region's OGs, such as the Angelis at Ferme de la Sansonnière, but have earned their respect. Farming is exceptional. Everything is done by hand, no tractors, with horses doing the ploughing to prevent soil compaction. Particular care is given to each vine. Pruning follows the painstaking Angeli method of braiding. Yields are low and concentration high.

Vinification is hands-off yet attentive and intentional. There is a small percentage of excellently integrated barrel, mostly old with some new. The same wines see the same barrels each year, honing in that terroir imprint. The house style is modern and reductive, with complexity built through time on fine lees and patience rather than sweetness, recipe winemaking or lashings of wood. Essentially, everything I want my Chenin to be. Do not miss these.