Anjou Noir, Savennieres, Layon, Quarts de Chaume
Organic & Biodynamic
BETTANE ET DESSEAUVE: Producer of the year 2020 “At the top of his game, Emmanuel Ogereau established himself as a great of the Loire Valley signature with his cuvees of high esteem. We are stunned by the definition and precision of the wines. Finesse, elegance, everything is in line. A staple."
REVUE DES VINS DE FRANCE: 1* Star “The consistency and precision of the wines year after year guided us to give the domaine its first start. Vincent Ogereau and his son Emmanuel, have a firm conviction of their vision for great Chenins of terroir, dry or sweet. Le Clos Le Grand Beaupréau (on Aeolian sands at the top of the hill d’Épiré) and La Saponaire are amongst some of the most ambitious whites of the Savennières appellation. Care and precision, these are two words that come often in the description of these wines.”
MANUEL PEYRONDET (MOF and France Best Sommelier 2008) “Without any doubt, Emmanuel Ogereau is on his way to write a magnificent chapter in the Anjou Noir and deserve the attention of all wine lovers!”
Nestled in the heart of Anjou Noir, in the village of Saint-Lambert-du-Lattay, along the serene banks of the Layon River, lies Domaine Ogereau - a domaine that has been quietly crafting magnificent expressions of terroir-driven wines for over a century. Born in the late 1890s, the journey of this family-owned domaine has been one of gradual evolution, with a deep appreciation for the land at the heart of it all.
Beginning with vine plantings after the devastating of phylloxera, the masterful mosaic of vineyards now encompasses diverse terroirs across Anjou, Coteaux du Layon, Quart de Chaume Grand Cru, and Savennieres - the culmination of an enduring legacy of multi-generational winemakers now overseen by Emmanuel Ogereau.
Born in 1989, all the clichés of life on the family vineyard ring true for Emmanuel. His early years were steeped in the rich traditions of winemaking, with plenty of time spent (willingly) in the family cellars instilling a profound love, energy and enthusiasm for the craft which endures. Following his formal education, Emmanuel pursued winemaking and viticulture studies in Angers, honing his skills and knowledge before venturing to the far corners of the earth, interning at Carrick, a biodynamic vineyard in Central Otago.
Upon meeting Emmanuel, his passion for all things wine is evident. He is proud of his family and their achievements (particularly his father, Vincent who is renowned as one of Anjou's classic winemakers), but also champions other producers in the region who are as progressive and curious.
Emmanuel’s knowledge of the region is intimate, and it shows in his approach to winemaking. Understanding the array and complexity of soil types (Dark Schist, Aeolian Sand, Sandstone Vein, Puddingstone and Carboniferous Coal, Spilite, Sandstone Schists, and Altered Schists) is crucial to be able to farm the plantings of Chenin Blanc, Grolleau, Pineau d'Aunis, Cabernet Franc, and Cabernet Sauvignon organically (certified Ecocert). This commitment and respect for the land is foremost, with an ongoing conversion to biodynamic viticulture (Biodyvin) underway for his 23 hectares.
Without doubt, the variety Domaine Ogereau can hang its hat on is the region hero - Chenin Blanc. In the realm of Chenin, Emmanuel is unyielding in his dedication to showcasing the remarkable diversity of terroirs and treatments. His contribution to the family domaine has been his meticulous approach to crafting these wines, a dedication to the 'No Botrytis' style setting a new standard for how pure dry Chenin Blanc can be. The grapes are harvested before the onset of botrytis, ensuring that only unaffected berries make it into the final wines. For the dry whites, any botrytised grapes are painstakingly removed. The harvest is conducted in two sweeps, focusing on the golden moment when the grapes start to turn yellow.
In the cellar, Emmanuel uses sulphur judiciously, avoiding overuse, and occasionally explores trials with zero added sulphur. His exacting standards extend to the selection of juice, with whole clusters gently pressed without crushing. Pressing is slow and the first twenty litres of free-run juice are consistently discarded in order to avoid undesired herbaceous notes and bitterness.
Natural fermentation begins in stainless steel tanks, then the wines are transferred to their ageing vessels: cement tanks lined with sandstone tiles, 400 and 500-liter barrels or Stockinger foudre (no new oak). The wines ferment until fully dry for the sec. They are usually lightly filtered. Important note, sometimes 30% of his Chenins undergo partial malolactic fermentation, a ‘winemaker’s choice’ to enhance the character of his wines.
Emmanuel Ogereau's wines are the embodiment of the finest terroir-driven expressions, marked by precision, elegance, and a connection to the land. As Emmanuel continues to refine his craft and innovate, the wines of Domaine Ogereau are just getting better and better.