The idea of this cuvée is to assemble 3 different terroirs (Rogeries, Grand Vau and Gabouchons) that are planted on different schists and volcanic soils to create something mineral, dry and incisive and distinctly Anjou - this style of wine is rightly taking French gastronomy and wine collectors by storm. Dry Chenin from the Anjou made by the right people is every bit as enticing as white Burgundy, this is a great example of why. 

Some of their parcel-based white cuvées, already on allocation, are sold out even before bottling, even the best tasters struggle to distinguish from Richard Leroy's iconic and highly speculative cuvées in blind tastings. And the duo confess that ‘in no way do we want to produce the same wines as Richard’. But this grand chenin has a remarkable aromatic complexity, marked by a slight autolysis and smoky notes typical of Richard Leroy's wines, which extend to floral notes, honeysuckle and white-fleshed fruit, with a strong mineral undertone. It also affirms their identity, that of a top-class estate.

One drawback, though? It would seem that, like Richard Leroy's wines, their cuvées are gradually going down the road of speculation... But their ambition lies elsewhere: to pass on their passion, tenacity and pugnacity to new generations of winegrowers, so that these exceptional Anjou terroirs, which today produce some of the finest wines in the Loire region, can grow even further.
La Revue du Vin de France, March 2025 (Goulvern Le Polles)

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