THE WINES

Grolleau

IGP Val de Loire

Grolleau, a grape variety originating from the Loire.

Berries of generous and juicy size, a fine and delicate skin, Grolleau is best known for being made as a rosé wine. At the estate, we decided to treat it like other grape varieties to give a fruity and deep red wine.
Le Grolleau is a blend of red fruit aromas, lively and full of freshness. Deep purple in color, it reveals itself with notes of red cherries, raspberries, strawberries, fresh and crunchy, enhanced by a spicy and floral touch. A delicate structure emerges in the mid-palate with a long and precise finish. A light wine with a singular character.

Agreements and advice

Perfect for the start of a meal with a few tapas (olives, guacamole, hummus, falafels, candied peppers, candied eggplants…).
Cheese boards with quince paste and / or cold meats
Pigeon with vegetables
Black pudding and apple puree.

The best pairings are the ones that inspire you and allow you to express yourself. Let your imagination run free…

Serve at 16°C, do not hesitate to decant

Cabernet Franc

AOC Anjou

Cabernet Franc, emblematic grape of the Loire valley, which occupies 5 hectares of the estate.

A grape variety of character but also of great elegance! This is certainly the direction in which we are trying to go. Healthy and balanced grapes, concentrated and vinified with finesse to tend towards delicacy and elegance.
From red fruit to cooked fruit through black fruit, spices and a floral bouquet, this is a wine of beautiful complexity that invites indulgence.
A velvety texture with silky tannins.

Agreements and advice

Duck breast with red fruits or honey
Semi-cooked seared tuna and vegetables with butter sauce
Pan-fried chestnuts, chanterelles and quinoa…

The best pairings are the ones that inspire you, and allow you to express yourself. Let your imagination run free…

Serve at 16°C, do not hesitate to decant

Violette

AOC Anjou

The Cuvée Violette, a blend of Cabernet Franc and Cabernet Sauvignon.

The distribution of each grape variety depends on the vintages; we seek a balance between aromatic and material.

The Cabernet Sauvignon, by its generosity will bring us a spicy side, with touches of liquorice, as well as a fruity side (cherry, prunes, blackcurrant and blackberry…)
A variety with a robust and powerful character that will unite with Cabernet Franc to gain freshness and liveliness.
A complex, smooth wine with elegant tannins.
Notes of undergrowth, leather and cooked fruit reveal themselves over time… Good aging potential.

Agreements and advice

Nice red meat, sea salt and new potatoes
Lamb stew with potatoes and vegetables
For lovers of red wine and cheese, there’s nothing like an époisse!

The best pairings are the ones that inspire you and allow you to express yourself. Let your imagination run free…

Serve at 16°C, do not hesitate to decant

Chenin

AOC Anjou

This was Anne-Claude Leflaive’s wish to have Chenin at the estate, an extension of her Burgundian know-how.

It was planted in 2012 with the invaluable help of Claude and Lydia Bourguignon. Our first vintage was 2015. A wine of great energy, with a very promising future. This is a dream come true!
A fresh and straight wine, with notes of white and yellow fruits and acacia flowers. A buttery, lightly toasted side is revealed, then supported by a mineral acidity due to the terroir which defines the balance of the wine. An Angevin wine with a Burgundian identity of deep energy…

Agreements and advice

Scallops seared in slightly vanilla butter.
Fresh tagliatelle with cream and porcini mushrooms.
Freshwater fish and baked sweet potato.
Baked eggplant, lime yogurt sauce, coriander and pomegranate seeds.

The best pairings are the ones that inspire you and allow you to express yourself. Let your imagination run free…

Serve chilled between 11 and 14°C

Blanc de Noir

Vin de France

The new white cuvee, from Cabernet Franc

The idea of this cuvee was to be able to offer a second white wine in the estate’s range of wines. With 4,5 hectares of old vines, the idea was perfect by using the existing potential.

It was the 2020 vintage that led the way with only 1000 bottles. Today, Blanc de Noir is an integral part of the estate’s range.

Agreements and advice

Green asparagus, mousseline sauce.
Dishes accompanied by aromatic herb or slightly aniseed sauce.
Grilled fish, white meats and cheeses.
Asian inspired cuisine.

The best pairings are the ones that inspire you and allow you to express yourself. Let your imagination run free…

Serve chilled between 11 and 14°C