This exciting project was born when Didier Richou, one of the two brothers who ran the much respected Domaine Richou, decided to retire. His younger brother Damien needed help, so brought in three new partners. The project’s aims are simple – to continue and build upon the work done by the Richou brothers, to convert the domaine from organic to biodynamic farming and to make the finest wines possible with the least intervention. These wines are fantastic – sophisticated, distinctive and delicious.
The idea of this cuvée is to assemble 3 different terroirs (Rogeries, Grand Vau and Gabouchons) that are planted on different schists and volcanic soils to create something mineral, dry and incisive and distinctly Anjou – this style of wine is rightly taking French gastronomy and wine collectors by storm. Dry Chenin from the Anjou made by the right people is every bit as enticing as white Burgundy, this is a great example of why.
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