This family domain, founded in the 19th century, is now run by Emmanuel Ogereau, the fifth generation of vintners to craft wine at the estate. But this is a history that goes “beyond them, the history of an ancient wine growing area and the birthplace of Chenin”. The vines are cultivated organically with some biodynamic methods used, putting soil life in a central place for their work. Both dry and dessert wines are made here, and whilst it’s the latter that has built the estate’s reputation in recent times, Emmanuel Ogereau’s terroir-driven, single-parcel approach is moving the spotlight back to dry wines. A Loire signature to keep an eye on.

This Anjou Côte de la Houssaye from Domaine Ogereau is a deep, complex red wine made from 100% Cabernet Sauvignon. This top-of-the-range wine is made only in vintages when the climate enables the grapes to reach full ripeness, on the "Côte de la Houssaye" terroir.
Under Vincent Ogereau’s management, the estate has built a reputation since the 1980s by creating wines that illustrate the local terroir with remarkable precision.
The grapes are harvested by hand when very ripe and a long period of maceration and malolactic fermentation then ensue. The wine is then matured for 18 months in 500-litre oak barrels, before being bottled unfiltered.
On the nose, it displays deep notes of candied red and black fruit, tobacco and spices, with well-integrated hints of oak. On the palate, it is rich, dense and fleshy, with a structured, silky mouthfeel and a lingering mineral elegance.
This gastronomic wine is the perfect accompaniment to beef, small game or terrine.