Anjou Blanc “Chauvigne” 2012

Tasting Notes: The emphasis here is on freshness and minerality, with bright aromatics, lemon high tones, and richly long, elegant fruit. At around 1,700 cases, Chauvigné is the domaine’s largest production. Two-thirds comes from a 7.4 acre vineyard named Violettes growing in volcanic schists soils, planted in 1980 (2.5 acres), then in 1986 (1.2 acres.) and 1998 (3.7 acres); and one third comes from their Rogeries vineyard, growing in a streak of glassy volcanic soil known as rhyolites. Harvest is by hand with two passes through the vines, and the wine is made mostly in tank, with some 20% done in older barrels. Malolactic fermentation rarely takes place because of Chenin’s innate acidity and Richou’s cold cellar.