Old-vine Chenin Blanc from Anjou’s schist-rich Anjou Noir, bottled as Vin de France and made with a low‑intervention approach; mineral, incisive and pure.
The farming is certified-organic and the harvest by hand. The fruit is carefully sorted, gently pressed, and fermented spontaneously with indigenous yeasts in neutral vessels without sulphur addition. The wine undergoes full malolactic conversion and is aged on its lees without bâtonnage or racking, typically in stainless steel and fiberglass tanks, for around ten months. Bottling is done without fining or filtration the following Autumn. A pure, mineral-driven Chenin Blanc, highlighting the precision and energy of this historic Loire terroir.
Notes on the producer
Julien Delrui is part of a new generation of Loire vignerons producing vibrant, minimal-intervention wines from organically farmed vineyards across Anjou. His small estate is situated along the Pont Bourcea, where schist and limestone soils shape the character of his Chenin Blancs. Julien has worked organically since planting his first vines and follows a low-intervention philosophy in both vineyard and cellar. Hand-harvesting, gentle pressing, and fermenting with native yeasts are central to his approach. There is no SO2 used at harvest or during fermentation. The wines age slowly on lees in a mix of stainless steel and fiberglass tanks to preserve freshness and texture. His wines are increasingly sought after for their clarity, precision, and mineral backbone, offering a true expression of Anjou Chenin Blanc. Quantities are limited, so don't miss the chance to try them.
