Lot presentation

Vin de France Le Parfum d'Eden Terre de l'Elu (Clos de L'Elu) 2021

The wine

Cultivated in accordance with the sound principles of organic viticulture, the Chenin Blanc vines, on average 25 years old, grow on the schistous soils of the Loire Valley. When it’s harvest time, the Chenin Blanc grapes are hand-picked using 20 kg crates. After being meticulously sorted, the grapes are slowly pressed in whole bunches. Vinification is performed as naturally as possible, with minimal intervention, in new 500-litre barrels. The malolactic fermentation is performed in its entirety.
The pale bright colour is sublimated by a powerful, expressive nose, revealing the finest facets of the schistous terroir. The nose opens with notes of vegetation and touches of iodine. The ample, precise palate reveals a remarkable saline structure that gently leads to a flavoursome and deliciously persistent finish.

About the Producer Terre de l'Elu

Charlotte and Thomas Carsin, originally from Brittany, embarked on their great adventure of establishing the Terre de l'Elu domain because of their passion for Anjou Noir and Chenin grapes. It was in 2008 that this former wine consultant, and communications and management manager settled in the Layon valley. After a little over 12 years there, they now have twenty hectares farmed by Terre de l'Elu, which is certified organic, both in white and red, since Cabernet Franc, Grolleau and Pineau d'Aunis vines are also planted here. Wishing to free themselves from the shackles of their name in order to be able to act with greater spontaneity and creativity, Thomas and Charlotte Carsin changed their name from Clos de l'Elu to Terre de l'Elu in 2019. This is because any domain that is not part of the appellation may not use the words "Domaines", "Clos" or "Château" on its labels.
The entire team, including two additional full-time staff members, is dedicated to creating top-class parcel wines. This means: rigorous disbudding; pruning adapted to the grape variety and the parcel; tillage of the soils; hand-harvests in baskets; sorting; gravity-fed winemaking in the cellar; fermentation using indigenous yeasts; whole bunches for the red wines, aged in vats, barrels or amphoras according to the cuvée.
We're delighted to have this lovely establishment as one of our partner domains, producing fine, deep, gourmet wines that give pride of place to Anjou Noir, the new Eldorado of the Loire Valley.