Domaine de la Bergerie

The Domaine de la Bergerie, located in Champ-sur-Layon in the Layon valley, south of Angers, is run today by Anne and Marie Guégniard. They have taken up the torch handed down by their parents, Yves and Marie-Annick Guégniard, in a family continuity marked by respect for the terroir and a contemporary vision of viticulture.

With several generations of history behind it, the domaine de la Bergerie covers around 36 hectares, spread over the finest appellations in the area: Anjou Villages, Coteaux du Layon, Savennières, Quarts de Chaume, Anjou blanc, Crémant de Loire, as well as a few Vin de France cuvées. This diversity reflects a constant desire to enhance Anjou's winegrowing heritage while adapting the work to the specific features of each terroir.

The estate is located in the western part of Anjou, known as Anjou noir, where the soils are predominantly composed of schist, sandstone and rhyolite. These ancient, poor, highly draining formations produce intense, structured wines that are sometimes austere in their youth, but have great ageing potential.

The plots are planted on well-exposed hillsides, which ensures good grape ripeness, particularly important for grape varieties such as Chenin Blanc or Cabernet Franc. The Loire climate, temperate but prone to morning fog in the valleys, allows in certain years the development of noble rot, essential to the elaboration of sweet wines.

On more chalky terroirs, such as those found in Savennières, the whites gain in straightness, tension and mineral relief. The estate's parcel-by-parcel approach enables us to capture the identity of these geological differences as accurately as possible. The Domaine de la Bergerie has been certified organic since 2016. But long before this certification, farming practices were already moving in the direction of a profound respect for the earth, plants and seasons.

The soil is worked regularly, with light ploughing or scratching, to prevent compaction and encourage microbial life. Phytosanitary treatments are limited to products of natural origin, such as copper, sulfur and plant extracts, in controlled quantities. Work is carried out in a preventive manner, rigorously following the vegetative cycles. Harvesting is always done by hand, with strict sorting on the vine. This choice is crucial, particularly for sweet or syrupy cuvées, which require several passages to select only grapes with the right degree of concentration or botrytis.

In the cellar, vinification is carried out with little intervention. Fermentations are spontaneous, without exogenous yeasts. Sulfur is used sparingly, only when the wine needs it.

The grape variety is a key factor in the wine's success.

The estate's king grape variety is unquestionably Chenin Blanc, planted on different exposures and terroirs, enabling it to be made into dry, sweet, syrupy and effervescent whites. Here, it expresses a wide range of nuances: white fruit, flowers, citrus, but also stony minerality and notes of infusion.

Cabernet franc forms the basis of Anjou reds, expressing itself both in supple, fruity styles and in deeper, more structured cuvées. It is sometimes complemented by Cabernet Sauvignon, which adds body and staying power.

Other grape varieties, such as grolleau, gamay, pineau d'aunis and a little chardonnay, are present in smaller quantities, for more confidential cuvées or in blends, always with a logic of diversity and balance.

Some Domaine de la Bergerie cuvées

The cuvée Les Pierres Girard in Anjou blanc is made from chenin vines on schist. It is characterized by great mineral tension and a long, straightforward palate, marked by notes of ripe apple, lime blossom and gunflint. This dry, precise wine is a perfect match for seafood, river fish or aged goat's cheese.

Zerzilles is one of the finest Anjou blancs: an intense, complex Chenin with great breed.

La Cerisaie, in Anjou Villages, is a fruity, supple red, made from cabernet franc. The nose opens with cherry, violet and a hint of pepper. On the palate, the tannins are fine, the structure supple and the finish fresh. This is an easy wine to match, perfect with roast poultry, country terrine or roast pork.

Le Chant du Bois is an intense, fruity cuvée with silky tannins. Depth and elegance.

The estate's Savennières Clos Grand Beaupréau, grown on the schists of this mythical appellation, produces a complex dry white, blending aromas of yellow fruit, candied citrus, beeswax and flint. Dense and structured on the palate, with a saline finish. It goes admirably with noble fish, dishes in white sauce or pressed cheeses.

In liquoreux, the estate produces a Coteaux du Layon of balance, with notes of dried apricot, honey and quince. The palate is rich but carried by chiseled acidity, giving it great drinkability. It goes perfectly with foie gras, mirabelle plum tart or mature sheep's milk tomme.

Finally, the Quarts de Chaume Grand Cru, produced in the best years, is the flagship of the estate. It's a wine of exceptional concentration, with complex aromas of candied fruit, spices, saffron and wax. On the palate, it is full-bodied and silky, with a tension that lengthens the finish. It deserves several years of cellaring to reveal all its depth.

Finally the crémant de Loire is a magnificent bubble, fresh and airy, a model of its kind.