Antoine Sanzey took over the domaine in Varrains in 1999, becoming the fifth generation to be in charge of this family-run vineyard which was founded around 1880. Before 1999, Antoine's grandparents used to take their grapes to the local wine cooperative. Within three years he had stopped working with the cooperative and was producing his own wine. Today the vineyard covers an area of 28 hectares which is spread out over Varrains and the neighbouring districts. It includes three hectares of Chenin, as well as four hectares of the wonderful Poyeux terroir. The soils are essentially siliceous limestone and clay limestone. Since 2014, the vineyard has been worked organically with indigenous yeasts used for vinification. This domaine has established itself as one of the very finest of this appellation thanks to wines which are hugely fruity, focused and fresh and have tannins of great finesse. There is a huge demand for these wines from Loire wine enthusiasts. These are must-try wines, and as far as we are concerned, Sanzey is one of the very best winemakers in this region: a real showstopper for our team.

With generations of knowledge behind him, Antoine Sanzay, an unparalleled winemaker, has become a force to be reckoned with in Saumur, bringing his unique philosophy to the region. He has introduced environmentally friendly methods to the property, which used to produce fruit for a wine cooperative. L’Expression, a Saumur-Champigny, is a great example of his work as it is made from Cabernet-Franc grapes that are grown according to both organic and biodynamic principles. The vines, which are benefit from an oceanic climate with continental influences, are encouraged to draw all the necessary nutrients needed for their development from deep within the soils composed of chalk, tuffeau (a regional limestone), sand, clay and silica.
The work undertaken in the cellar meets the same high standards and ideals of letting the terroir do the talking as in the vineyards. Despite using traditional vinification methods, keeping the work low-intervention is of the utmost importance to this estate, which is why oenological additives are banned.
Aged for 15 months in barrels, the wine has wonderful cellaring potential as well as a deep palate with fruity and woody notes.