Domaine Ogereau : Bonnes Blanches Sec 2023

Characteristics and tasting tips for the Bonnes Blanches Sec 2023 from Domaine Ogereau

Tasting

Nose
The nose reveals delicately herbaceous aromas accompanied by pastry notes of toasted almond.

Palate
On the palate, this wine seduces with its breadth and power, revealing a pronounced structure. The long finish is characterized by refreshing menthol notes and a light mineral bitterness that bears the signature of the terroir.

Food and wine pairings

This dry white wine pairs perfectly with fish, white meats, poultry, and cooked pressed cheeses.

Serving and aging

The Bonnes Blanches Sec 2023 can be enjoyed now at a serving temperature of 10 to 12°C. This wine can be cellared until around 2030.

An authentic and mineral Anjou Chenin Blanc from Domaine Ogereau

The estate

Established at the end of the 19th century, the Domaine Ogereau spans 24 hectares in the Loire Valley, at Saint-Lambert-du-Lattay along the Layon. This family estate produces wines under the appellations Anjou, Coteaux du Layon, Quart de Chaume Grand Cru and Savennières. Emmanuel Ogereau, representing the fifth generation, has been managing the estate since 2014. Certified organic since 2018 and biodynamic under Biodyvin since 2024, the property mainly cultivates Chenin Blanc and Cabernet Franc on varied schist terroirs, upholding the Loire’s viticultural excellence.

The vineyard

The terroir of Bonnes Blanches constitutes the historic grand cru of Saint-Lambert-du-Lattay in the Anjou appellation. Located on a gently sloping northeast-facing hillside on the left bank of the Layon, this exceptional lieu-dit rests on weathered soils of friable schist, composed of heavy clay enriched with quartz gravel. These deep terroirs allow for significant vine rooting and preserve freshness even during dry summers. The Chenin vines, planted in the 1990s by Vincent Ogereau, flourish on this 1.9-hectare parcel.

Vinification and aging

The grapes for Bonnes Blanches Sec 2023 are harvested by hand in successive sorting stages. After whole-cluster pressing and light settling, fermentation and aging take place over 10 months on full lees in various vessels: a 20 hl foudre, a concrete egg, a terracotta amphora, and a new 228-litre barrel. Malolactic fermentation occurs spontaneously and completely.

Grape variety

This Loire white wine is 100% Chenin Blanc.