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Anjou, Grand Vin de Loire, France
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Pierre-Jean Sauvion, a fourth generation winemaker, has spent time in both California and Australia.
Back in Anjou he now vinifies wines, under the ‘La Chapelle’ label, right through the spectrum from whites to reds, completely dry to very sweet and on to sparkling. The proximity of the River Layon and its morning mists favour the development of Botrytis or Noble Rot, to concentrate the grapes so as to produce Bonnezeaux, one of the greatest dessert wines in the world.
The grapes – from Chenin Blanc vines with an average age of 50 years- are hand-picked over the course of usually six ‘tries’ and the wine is matured for 15 months in oak barrels. The result has fabulous length and serious long-term cellaring potential.
Château de Fesles Chenin is dry, full and opulent from its one month in oak and ageing for a further six on the lees. After manual harvesting with two sorts, part of the harvest is vinified in vats for the crispness of the fruit, and the other part in casks to add aromatic complexity.
Château de Fesles use casks made from two types of wood – oak and acacia – to give a more complex yet subtle woodiness.
The nose is dominated by lime blossom and elderflower, the palate is very well balanced around a smooth fullness of dried fruits, elderberry and light toasty notes with mouthwatering lime and citrus finish.