01 · Eye
Eye
Pale gold, brilliant
2024
Angel Head — Chenin
Vintage 2024
Lemon
Apple
Honey
Almond
Floral
Butter
Single-parcel cuvée from a vineyard on clay-limestone soils in Puy Notre Dame. Old vines planted in the 1970s, farmed biodynamically and certified Biodyvin.
Grape variety
100% Chenin
Type
Dry white wine
Appellation
Wine of France
Color
White
Alcohol
13.0 %
Tasting & Serving
Body
Medium-low
Sweetness
Low
Tannin
Low
Acidity
Medium
Alcohol
13.0% ABV
10-12°C
Serving
White
Glass type
No
Decant
5-15 years
Cellar
I.
An emblematic single vineyard of the estate, on clay-limestone soils rich in flint at the foot of Puy Notre-Dame. Old vines planted in the 1970s, farmed under certified Biodyvin biodynamics. The flint gives the wines a rare mineral, saline tension.
Vue drone
Au cep
In the cellar
II.
Vinification
Manual harvesting, gentle and long pressing. Spontaneous fermentation with indigenous yeasts. Bottling without fining or filtration.
Eye, nose, palate
III.
Tasting
02 · Nose
Nose
Complex nose of white flowers, quince and a saline note.
03 · Palate
Palate
Taut and straight attack, carried by a lovely acidity. Precise texture, mineral energy.
04 · Finish
Finish
Long, mineral, and iodized finish — a signature of great Loire Chenins.
At the table
IV.
Serving tips
Temperature
10-12°C
Take out of the fridge 30 min before serving
Decant
No
Aeration and aroma release
Cellaring
5-15
Cool, stable cellar, bottle lying down
V.
Winemaker's note
This cuvée was born from a parcel that long resisted me. I had to learn its rhythm, to understand that this Chenin demands patience and a long aging process. Today it is my most accomplished cuvée, the one that best expresses what this corner of the Saumurois can produce when truly respected.
Signed
Guillaume Reynouard
At the table
VI.
Food & wine pairings
Fish / Shellfish
Pan-seared scallops
Scallops seared in butter, barely golden, just cooked through at the centre.
Fish
Grilled fine fish
Sea bass, sea bream, turbot — chargrilled over embers, fleur de sel, olive oil.
Poultry
Farmhouse poultry in cream sauce
Poularde or Loué chicken, creamy mushroom sauce, pilaf rice.
Meat
Veal sweetbreads
Sweetbreads browned in butter, creamy morel sauce, asparagus in season.
See recipe
Cheese
Aged goat cheeses
Crottins, palets, aged fresh goat cheeses — the wine's salinity answers the paste.
World cuisine
Sushi and sashimi
Precise Japanese cuisine, top-quality raw fish, vinegared rice.
Production
A precious cuvée
2024
Vintage
3.5k
Bottles produced
100%
Certified biodynamic
