Aiming for first growths with Chenin

Friday September 15 2017 by Vitisphere

Patrick Baudouin.Patrick Baudouin.

Our ambition is to re-introduce a combination of Chenin experiences throughout our vineyards. Chenin has been used to produce both sweet wines and dry whites depending on vintage variations and market requirements. Now, there is potential for noble rot wines, but the dry whites need to explore and demonstrate their potential, especially if they are to achieve excellence in terms of terroir expression”, said Patrick Baudouin, chairman of the Anjou blanc producers’ organisation. Approximately 60 growers have joined the scheme, launched in 2013, over a total 100 hectares of vines. The aim is to designate specific sites whose name will feature on labels coupled with the term ‘premier cru’, along similar lines to work conducted in Muscadet and other parts of France.

The quest for excellence

To date, the number of sites remains unknown as it depends on the number of projects implemented by wine growers and approved by INAO. The avowed aim is to produce high-end wines – to achieve this, growers have introduced specific production rules that were voted at the organisation’s AGM. Stipulations include single varietal Chenin fermentation, individual vineyard declarations, harvesting by hand, ensuring peak ripeness levels and therefore banishing enrichment, and lengthy maturation.

The segmentation project aims to showcase the complete range of dry white wines from Anjou. It involves producers but also marketing firms, in particular Château de Fesles which belongs to Grands Chais de France (through Maison Lacheteau). Both conventional and organic wineries have joined the scheme. 


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