Appellation: Anjou Blanc (Loire region)
 
Style: White
 
Soil: Heavy quartz-rich clay and gravel over brittle schist (Saint-Lambert-du-Lattay, left bank of the Layon River, North-East facing vineyard)
 
Grapes: Chenin Blanc (100%) 
 
Farming: Organic certified and Biodynamic 
 
Aromatics: A complex mix of herbaceous freshness, tasted almond pastry notes and apple.
 
Palate: This beautiful single vineyard Anjou blanc displays the intense mineral tension and power of its terroir. This is a unique and multidimensional wine with a true sense of place. The palate is full and generous with a fine structure and great length.
 
About the wine: Made from Saint-Lambert des Lattay most famous vineyard: "Bonnes Blanches". The Ogereau have the privilege to farm 1.9 hectares there, with vines planted 1992–1993. The vines are prunned to Guyot Poussard, Ogereau and his team does a manual disbudding, lifting and leaf removal. Grapes are harvested by hand with different sortings. Whole bunch pressing and light must racking. No to moderate sulfiting at harvest (max. 2g/hl). Matured for approximately 10 months in a combination of barrels (228L–500L), concrete eggs, and amphora. Less than 3g residual sugar.
 
When to drink: Ready to drink now or 8-10 years after vintage.
 
Service: 12-14 degrees.
 
Food match: Excellent with grilled white fish, shellfish, oysters, and aged goat cheese.