Wine-making as an Art
A quest for the absolute
For Anatole, wine is an art. You never make a perfect copy but you are always looking for excellence, a quest for the absolute. “Every year we try to improve. Wine is a sum of micro-details that must be played on in order to make the best possible wine on our terroirs. I hope that the wine from the next harvest will always be better than the previous one.”
Wine is also an art because it is completely subjective. Everyone will enjoy wine in their own way and each bottle may be slightly different depending on the day and the conditions in which it is drunk, just as a painting will have different reflections depending on the place of exhibition.
Finally, wine seeks to convey emotion. It conveys a message. "The choice of bottle we open with someone is not insignificant. The memories we will keep and come to cherish of a wine are often linked to the circumstances of its tasting."
Wine is also an art because it is completely subjective. Everyone will enjoy wine in their own way and each bottle may be slightly different depending on the day and the conditions in which it is drunk, just as a painting will have different reflections depending on the place of exhibition.
Finally, wine seeks to convey emotion. It conveys a message. "The choice of bottle we open with someone is not insignificant. The memories we will keep and come to cherish of a wine are often linked to the circumstances of its tasting."
“The best equipment is chosen and maintained with care. We accept lower yields, we don't include juices we don't like when blending. The grapes discarded during sorting are discarded and not reintegrated into small cuvees. At the end of aging, if it is necessary to remove a lower quality barrel, we do it.”
Anatole de La Brosse, owner
Our cuvees
All our whites are aged in barrels for 12 months to allow micro-oxygenation without marking the wine. Breeding consists in bringing roundness and depth to chenin without falling into heaviness.
In red, we offer a cuvée aged mainly in tanks and 20% in barrels to preserve the fruit and expression of the Chinon region, as well as two cuvees raised 100% in barrels to allow micro-oxygenation during aging which brings roundness and finesse to the tannins, while maintaining the fruitiness and freshness of the wine.
The estate's first cuvees will be released in 2025:
The other cuvees are in the process of aging...
The press and critics are as eager as you are to try them, but the wines are not ready.