Soils in Le Jeau vineyard are made up of clay and schist over schist bedrock.
Vinification takes place using indigenous yeasts in stainless steel tank after 3 day skin maceration. The wine is aged in both neutral oak casks and stainless steel tank. Malo-lactic fermentation is encouraged due to extremely low sulfur levels. Bottled unfined & unfiltered.
Aromatics of stone fruit, citrus and ground minerals in the nose lead into a wine with surprising tension, viscosity and depth. Bright acid levels prevail over a broad spectrum of flavors. This is very poised and complex wine showcasing multi-layered expressions of exotic fruit, nutty aromatics and crushed minerals.
Julien Delrieu was the driving force behind a project founded in 2010 by three friends around the simultaneous purchase of 15 hectares of vineyards near the Layon river in the heart of the Anjou. They immediately went about converting the vineyards to organic farming, all the while honing there winemaking style and creating single cépage cuvées. The vineyards range in age from 25-60 years old and favor traditional Anjou varietals, Chenin, Cabernet Franc, Grolleau, and a bit of Cabernet Sauvignon. There are a variety of soil components throughout the vineyards, but schist, limestone, and clay dominate, as would be expected in this region.
The three partners decided to go their separate ways prior to the 2017 vintage which was subsequently destroyed by spring frosts. Each partner kept his share of the vineyards and struck out on his own.
The cellar techniques are fairly traditional with the addition of some skin maceration on the white wines and minimal use of sulfur. The goal of the domaine is to let each varietal and vineyard site speak for itself and to use only small amounts of sulfur to maintain freshness and balance. The result are wines that show both crisp acidity and brilliant focus and tension without being too wound up. Delicious wines with a clear sense of place.