Julie (from Oklahoma) and Toby (originally from the UK) put down roots in Anjou nearly 20 years ago, swapping farm life in the States for vineyard life in the Loire. After time spent working with local legends like Didier Chaffardon and René Mosse, they launched their own domaine in 2012.

Now based in Chavagnes-les-Eaux, they farm just over 8 hectares of mostly Grolleau, with a bit of Chenin and Cab Franc on calcium-rich soils. Everything is organic, with a bit of biodynamics thrown in, and the focus is firmly on work in the vineyard.

Their wines are made to be drunk, not overthought. Light, joyful, and full of refreshment. Expect short macerations, neutral vessels, and crown caps over corks. Nothing fancy, just really tasty vino.