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.

Domaine Ogereau’s “En Chenin” embodies the very essence of the Loire Valley, with its fruity aromas, subtle minerality and remarkable balance. The estate’s organic winegrowing methods and traditional winemaking make for a delicious, elegant wine.
It is made exclusively from Chenin grapes, whose terroir is rich in different types of schist in the village of Saint-Lambert in the heart of the Layon hillsides. The vineyard is weeded mechanically and planted with grass cover, and grapes are harvested by hand to ensure optimum ripeness.
Fermentation is carried out naturally with yeasts from the terroir, without excessive addition of sulphur. A short ageing period on lees in vats and 500-litre oak barrels, with no new wood, completes the process.
At tasting, this wine reveals an intense, complex nose, with floral and citrus notes. On the palate, it offers superb structure and acidic tension, underpinned by great energy.