Awesome Chenin Blanc with a little skin contact - but not too much! - placing it in that zone between a white and orange wine. 2018 was noted as being a remarkably hot and dry vintage, so they left the juice on skins for a short maceration to extract some bitterness and tannin to give the wine more character and structure.
Biodynamic, organic, no added sulphites, unfined and unfiltered, 100% vegan/veggie friendly.
About the winemakers:
"Stéphanie Debout and Vincent Bertin fell in love with the Anjou biking through the region and drinking wine at Angers’ best bistrots. Not satisfied by their Parisian lives, despite their thriving careers as engineers, they felt the urge for a ‘retour à la terre’. Attracted by the free spirit of the Anjou Noir they first harvested at Cyril Le Moing, before doing stages at Les Roches Sèches (Julien Delrieu), Olivier Cousin (where Vincent was introduced to working with horses), Jean-Francois Chené (La Coulée d’Ambrosia), and with the ubiquitous Mark Angéli. It was Mark who helped the couple setting up in 2012, into a barn adjacent to the Ferme du Mont Benault.
They immediately ploughed their soils with the help of their beloved horse Anatole, a strong and gentle Percheron, who loves working the seven parcels (3.5ha) around Faye d'Anjou and Beaulieu-Sur-Layon. Stéphanie and Vincent favour old bush vines, 45yo and more, yielding intense and complex juice at a low 20hh. These ancient massal selections are also significantly more resistant to diseases (e.g. Esca).
The couple likes to separate workload and decision-making, individually taking full responsibility for particular plots through the year. “It is much more pleasurable and allows us to meticulously observe, connect and fully understand our vines”, they explain.
In 2019 they completed the build of their new cellar, a functional and energy-efficient space, conveniently close to their vineyards and with enough pasture for Anatole to graze happily. They also recently acquired a small parcelle of fallow land with meadow and hedgerow, on a steep slope of rocky schist in the heart of the coteau de Faye d’Anjou, a stunning terroir that will soon be planted along with orchard trees to increase biodiversity.
In the cellar grapes are processed whole (full stem) for both colours, whites are slowly pressed using a basket press, reds are foot trodden and daily punched down for 8 to 15 days, fermentations occur in barriques (minimum 3yo) and the wines age for a year on lees with regular ouillage, bottling is made without fining, filtration and there is no sulphur added at any stage.
Stéphanie and Vincent’s wines are vibrant as well as characterful, there is a clear margin of progression for this young domaine, and we are convinced their enthusiasm and sheer passion will take them far."
Deboutbertin Achillee Chenin 2018
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