The diversity of the Anjou region never fails to amaze us.
There are many diverse styles of wine that can be made from just a few grapes. These two producers are on the lighter wilder and funkier side of the area.
Philippe Delmee, Faye d’Anjou
Previously a maths teacher, Philippe Delmee made the move to winemaking in 2006. Phil is a dangerous man to visit… When he mentions lunch, don't plan to leave in a hurry
He farms around six hectares across 16 parcels around Faye d’Anjou and Faveraye. The soils are mostly porous sand and schist with only a little clay. .
2017 Rozetto – Grolleau, Cabernet Franc
Direct press, Pet-Nat. Fresh summer fun!
2015 Ni Rouge Ni Blanc – Grolleau, Chenin
Ten days whole-bunch maceration, then basket press, ageing in fibre glass for one year. Layered maceration as Chenin macerated in the middle of Grolleau. Crunchy and mineral.
2016 Ca fay Douze – Cabernet Franc
Light cabernet franc, with spice and a little spritz. Whole bunch so remains juicy. Blend of three macerations – two weeks, one month and two months. Fermented and aged in fibreglass.
2015 Les Vieux de la Vielles – Cabernet Franc
De-stemmed Cabernet Franc. A bit wild on the nose but opens up nicely. Slightly vegetal and deeper than Philippe's other wines. Ten-day maceration, aged in fibreglass.
Sebastian Fleuret, Faye d'Anjou and Beaulieu sur Layon
Sadly, 2017 is Sebastian’s last vintage – his main job is running a medical geography research project and being a government employee it is no longer financially viable for him to continue alongside his other job.
His journey into winemaking started in 2007, when he wanted a change from teaching so he started a natural wine box scheme as a hobby. In 2009 he decided he'd try making wine himself.
He has been farming two hectares of Chenin, Cabernet Franc and Grolleau Gris across four parcels in Faye d'Anjou and Beaulieu sur Layon, and Sebastian runs the winery in an extension of his house. The barrels live in an insulated lean-to at the bottom of the garden. He stopped using sulphur in the winemaking process in 2012.
2016 Leon – Cabernet Franc
18 days' whole-bunch maceration, semi-carbonic with free-run juice going into used barrels; pressed juice into fibreglass tanks.
Imagine a Cabernet franc disguised as Ploussard!
2017 Rouge Against The Machine – Cabernet Franc, Grolleau Gris
*Wine just received, and we think it'll be at its peak in a couple of months, contact if interested
Juicy whole-bunch 50/50 blend.
Five-day whole-bunch maceration, vinified all in fibreglass. Bottled in May.
2016 Refaire Le Monde – Chenin
*Wine just received, and we think it'll be at it's peak in a couple of months, contact if interested
Chenin from sand and schist soils.
60% of grapes vinified in barrel, 40% in fibreglass. Bottled in May.