Domaine de Juchepie
Coteaux du Layon, Loire, France
WHERE
Eddy & Milein Oosterlinck-Bracke
WHO
Organic since 2001, full Biodynamic certification since 2007. Tiny, tiny yields (5-10 hL) from old vines. They do not make sweet wines unless the vintage dictates it.
HOW
Anjou “Mont” (W)
Anjou “Clos” (W)
Anjou “Paradis” (W)
VdF Cabernet Franc “Rubis” (R)
VdF Pineau d’Aunis “Amphore” (R)
Coteaux du Layon-Faye, Moelleux “Churelles” (Sw)
Coteaux du Layon-Faye, Moelleux “Quarts” (Sw)
WINES
Eddie and Mileine, bought an unassuming farmhouse in the Coteaux du Layon in 1985, with the intention of transforming it into a holiday home. Nearly 40 years on, they now farm 6 ha of vines, converting to Organics in 2001 and Biodynamics in 2007.
Domaine de Juchepie is named after a small, south-facing slope in the middle of Faye, the centre of the Layon plateau. Originally concentrating their efforts on the traditional sweet Chenin-made wines of the area, they started making exceptional dry whites when vintages did not allow for botrytis or good enough ripeness.
Minuscule yields (5-10 hL) from late-harvested old vines with long, slow vertical pressings, make for wines of incredible richness, concentration and longevity.
“According to our philosophy, great wine is made in the vineyard, not in the cellar. Moreover, it is not the winemaker, nor the oenologist, who creates the wine. Why should they? Nature itself does that, and much better, if given the chance. ”
Anjou AOC
100% Chenin Blanc
14.5%
Biodynamic. Schist & volcanic soils.
Manual harvest in small boxes. Harvest made in several consecutive pickings - only ripe, golden grapes selected. No botrytis affected grapes are selected to make this cuvée.
Slow, manual vertical pressing. Fermentation takes place in oak barrels of 2 to 5 years old. Indigenous yeasts, no additions.
11 months on lees in barrique. 1 month in tank before bottling.
Incredibly rich, nutty style of dry Chenin full of ripe quince & marzipan.
Vin de France
100% Cabernet Franc
12.5%
Biodynamic. Schists & volcanic soils.
15 hl/ha. Made from old Cabernet Franc vines. Manual harvest in small boxes. Destemmed by hand, 22 days maceration before slow, manual vertical pressing. 12 months in earthenware amphora. Their red grapes are always picked as ripe as possible, with no pigeage or pump overs in the cellar.
Indigenous yeasts, no additions.
Concentrated forest fruit, spiced ripe strawberries and a backbone of peppery freshness.
Anjou AOC
100% Chenin Blanc
13.5%
Biodynamic. Schist & volcanic soils.
30 hl/ha. Manual harvest in small boxes. Harvest in several consecutive pickings - only ripe, golden grapes selected. No botrytis affected grapes are selected to make this cuvée.
Slow, manual vertical pressing. Fermentation takes place in earthenware jars - hence the name of the cuvée. Indigenous yeasts, no additions. From the same plot as “Mont”.
12 months on fine lees, including one in tank before bottling.
Vin de France
100% Pineau d’Aunis
11%
Biodynamic. Schists & volcanic soils.
30 hl/ha. Manual harvest in small boxes. Destemmed by hand, 22 days maceration before slow, manual vertical pressing. 12 months in earthenware amphora.
Indigenous yeasts, no additions.
Not your regular Pineau d’Aunis - full of concentrated, ripe berries and a cassis.
Anjou AOC
100% Chenin Blanc
13.5%
Biodynamic. Schists & volcanic soils.
30 hl/ha. Manual harvest in small boxes. Harvest in several consecutive pickings - only ripe, golden grapes selected. No botrytis affected grapes are selected to make this cuvée.
A blend of their best parcels, which have the thinnest layer of clay topsoil. The proximity of the bedrock results in a wine with more minerality.
Slow, manual vertical pressing. Fermentation takes place in oak barrels of 2 to 5 years old.
11 months on fine lees in barriques, 2 in tank before bottling.
Indigenous yeasts, no additions.
Coteaux du Layon Faye.
Moelleux
100% Chenin Blanc
14%
58.7 g/L RS
Biodynamic. Schists & volcanic soils.
Juchpie’s sweet Chenin Blanc wines are only made when conditions allow. As with all their wines, several passes are made through the vineyard in order to select botrytis affected berries.
10-15 hl/ha. Single harvest, hand selected vines from Rhyolite rock soils. Slow, gentle vertical pressing. Fermentation in barrel. 11 months in oak barrique, 1 month in tank.
Indigenous yeasts, no additions.
Anjou AOC
100% Chenin Blanc
14.5%
Biodynamic. Schists & volcanic soils.
30 hl/ha. Manual harvest in small boxes. Harvest in several consecutive pickings - only ripe, golden grapes selected. No botrytis affected grapes are selected to make this cuvée.
A blend of their best parcels, which have the thinnest layer of clay topsoil. The proximity of the bedrock results in a wine with more minerality.
Slow, manual vertical pressing. Fermentation takes place in oak barrels of 2 to 5 years old.
11 months on fine lees in barriques, 2 in tank before bottling.
Indigenous yeasts, no additions.
Coteaux du Layon Faye.
Moelleux. 50cl bottle.
100% Chenin Blanc
13.5%
102.1 g/L RS
Biodynamic. Schists & volcanic soils.
Juchpie’s sweet Chenin Blanc wines are only made when conditions allow. As with all their wines, several passes are made through the vineyard in order to select botrytis affected berries.
10-15 hl/ha. Single harvest, hand selected vines from Rhyolite rock soils. Slow, gentle vertical pressing. Fermentation in barrel. 11 months in oak barrique, 1 month in tank.
Picked riper than “Churelles” - an even more sumptous, rich sweet wine.