COTEAUX DU LAYON BEAULIEU
2018 Les Rouannières Château de Pierre Bise
| Grapes | Chenin Blanc |
| Origin | France, Loire |
| Sub-district | Anjou |
| Village | Coteaux du Layon Beaulieu |
| ABV | 13% |
| Vineyard | Les Rouannières |
Les Rouannières is an area of Beaulieu-sur-Layon in the heart of Anjou. All of the Rouannières site, with its frail rocky outcrops, stands out as an arid and wild part of the wine region with an original microclimate enhanced by a remarkable reserve of plant life; about sixty Mediterranean plants are found here, at their most northerly limit in Europe. The mountain cicada, a family of eagles and a few rare butterflies have also made their home here. Les Rouannières is known particularly for strong precocity (mineral personality), a strong wind (aromatic liveliness), weathered clay with a swelling structure which in such soils promotes better resistance to drought (structural finesse), and excellent botrytisation thanks to the proximity of the Layon. The hardness of the spilite and the harshness of the rocky soil are expressed in the density of the wine and in the fact that it opens up slowly. Wines from Les Rouannières are always mineral, aromatically lively, dense on the palate, and slow to open but never austere thanks to the original nature of the clay and the absence of schist removing all bitterness. Winemaker's notes (Aug 2023)
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Château de Pierre Bise
Claude Papin has been joined running this famed estate by his son Rene and the team seem to be seamlessly continuing the great work at the Château de Pierre Bise that has rightfully built their great reputation. They like to focus on getting the ripest and most botrytised grapes possible by harvesting non-stop for two months, fri the sweet wines only taking the rot-affected grapes on each of several passes down each row of vines. For the dry wines they are looking for fully mature polyphenols and thin mature skins to add complexity and a pure intensity. The Labour intensive process continue and also in the winery, in prolonging the fermentations for as long as possible to achieve the greatest purity and freshness of expression in the wines. (If you ask Claude he will explain that it is all to do with the correct polymerisation of the polyphenols). In doing this he completely avoids the wet-sheep smell that dogs many Chenin wines in the Loire, and produces a range of wines from different terroirs which are among the great sweet wines of the world at some of the lowest prices for this style.
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