Domaine Ogereau is one of the must-visit destinations in Anjou — a family-owned estate founded in the late 19th century in Saint-Lambert-du-Lattay, in the heart of the Coteaux du Layon. Now run by Emmanuel Ogereau, joined by his father Vincent, the estate cultivates 23 hectares using organic (Ecocert) and biodynamic (Biodyvin) farming methods. La Revue du Vin de France has awarded it 1 star, praising “the consistency and precision of the wines year after year.”
En Chenin is the estate’s entry-level dry wine—produced from several plots of Briovarian gray schist on the left bank of the Layon, in Saint-Lambert-du-Lattay. Here, the Chenin expresses itself with a taut, mineral, and structured character, far from any heaviness. Whole-cluster pressing, spontaneous fermentation with native yeasts, partial malolactic fermentation (30–50%) depending on the vintage to preserve freshness and tension, aged for 8 months on lees in 20-hl casks and 400-liter barrels with no new oak.
The 2025 reveals aromas of Granny Smith apple, white flowers, linden, and citrus. Rich and fresh on the palate, with well-controlled bitterness and a long, mouth-watering finish.
Serve between 12 and 14 °C. Pairings: seafood, fish, poultry, and hard cheeses. Aging potential: 5–8 years.
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