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 Situated 15 kilometres south of the Loire River, this domain was a residence for the bishops of Angers in an era when the ferruginous waters of Chavagnes were celebrated for their therapeutic powers. In these days, it’s for the virtue of its wines that the spot is particularly valued. The ideally placed hillsides, boasting a full southern exposure and a soil composed of schist, sand and the more unusual element of quartz, furnish a privileged site for vineyards.
The present property comprises 20 hectares and produces very original, refined wines. From the Chenin vines, traditional to the Loire valley, and flourishing on the estate’s high slopes and flowered hills, comes a Bonnezeaux of grand pedigree. The rest of the property, planted principally with Cabernet franc, is consecrated to red wines, including the reputed Anjou Village, but it also yields a dry rosé of great elegance.
The method of production has always been based on that of common sense. The soil is worked in a classical fashion in order to guarantee a moderate production resulting in naturally balanced wines. Vintaging is done completely by hand and new techniques are adopted only when they do not interfere with the authenticity of the product.
Some figures and technical data
Mature vineyard (10-25 years old) planted mainly with Cabernet franc.
Philosophy of reason and moderation based on the ambition to produce red wines which will prove to be companions rather than assassins of the foods they encounter. The concentration sought for is thus directly linked to a principle of moderate yield, which in our southern climates is the surest guarantee of a complete phenol maturity. Disbudding and thinning out of the fruit-bearing zones, as well as hand harvesting, are the methods utilized to achieve this goal.
The grapes are macerated approximately 20 days and soaking carefully conducted
in order to obtain a gentle extraction of the delicate tannins. Stored in stainless steel vats and
regularly sampled, the Anjou Rouge is ready for bottling in springtime; the Anjou Village
in autumn or winter.
Anjou Villages, Anjou rouge
Area : 18 hectares
Soil : clay on schist, sand, and quartz
Vine stock : Cabernet franc and Cabernet sauvignon
Average age of vines : 15 years
Density of plantation : 5000 per hectare
Agricultural method : grass between rows; natural labouring of soil
Pruning : short double Guyot
Green harvesting, thinning out
Yield : 40hl/ha
Wine processing : long soaking (21 days) , selection of grape clusters
Enzymage : no
Aging : 8 months in vats ; barrels for the “côtes rousses”
Racking every 3 months ; filtering before bottling
Conservation : Anjou Rouge 5-10 years; Anjou Village 10-15 years
Serving temperature : 13/15° C
Harmony wines/foods : red meats, lamb, duck (magrets, confits)
Bonnezeaux - Les Menus Clos
Area : 2,50 ha
Soil : clay and sand
Exposition : south, southwest
Vine stock : 100% Chenin blanc
Average age of vines : 20 years
Density of plantation : 5000 per hectare
Agricultural method : grass between rows; natural labouring of soil
Pruning : short double Guyot
Green harvesting, thinning out
Yield : hand picked in successive selections (October and November)
Wine processing : fermentation in barrels at low temperature (15° C) for 6 months
Yeast treatment : no
Aging : oak barrels for 6 months
Checking of musts at low temperature
Racking and low-germ filtration before bottling
Conservation 15/25 years
Serving temperature : 8/10° C
Harmony wines/foods : foie gras (fresh or pan-fried); blue cheeses; exotic cuisine (ginger); meringue desserts, ile flottante
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