Terre de L'Elu Roc'h Avel Anjou Blanc 2019

$29.99

Only 9 left!

Alcohol: 13.5%

Grape(s): Chenin, Sauvignon blanc, Grolleau gris

Localization: Anjou, Loire Valley, France

Tasting Notes: An exciting bouquet of liqourice and fennel to begin, leadingto ripe pear and fresh almonds. A saline freshness and aniseed flavour on the palate. Full-bodied, yet at the same time tender and elegant.

Notes: Manually harvested in 20kg bins. Direct, whole buch pressing. Natural fermentation(indiginous yeast) in vats. Aged for 10 to 12 months on finelies in vats.

Food pairing: Serve around 12°c, a perfect accompaniment to shellfish and seafood, but also fresh goat’s cheese with olive oil and herbs. Ready for drinking now, will keep up to ten years

The Domain: Totaling 22 hectares spread over 30 different plots, Terre de l’Elu is located in the tiny village of Saint-Aubin de Luigne. Their vineyard sites are scattered from the village of Chaume, famous for its sweet style of botrytized Chenin Blanc, to Chaudefons-sur-Layon near the confluence of the Layon and Loire. In this warmer and drier part of the Anjou red varieties are widely cultivated alongside the traditional Chenin Blanc – all planted on the black slate soils of the western portion of Anjou. Thomas and Charlotte farm Terre de l’Elu organically and biodynamically – certified by ECOCERT and DEMETER. After years of experience advising others he has put his principles to work at his own estate: native cover crops are encouraged, the soil is tilled and no synthetic products are employed. These efforts have brought new life to the soils allowing him to preserve many of the old vines on the property. New plantings have been made using selection massale to preserve the diversity of his sites. About half of his vineyards are planted with equal proportions of Chenin Blanc and Cabernet Franc – the two most common varieties grown in the Anjou with smaller plantings of Gamay, Grolleau Noir and Gris, Sauvignon Blanc, Chardonnay, and Pineau d’Aunis. Each plot and variety is harvested by hand and brought to the cellar where the whites are pressed and allowed a short period to settle. Most of the red wines are whole cluster fermentations. Only natural yeasts are employed, macerations are long and the wines age in tank, barrel or amphorae. Sulfur usage is minimal and often added just before bottling.