ABOUT: Loire producer Domaine Ogereau sprung to life in the late 19th century and is currently on its fifth generation of winemaker, Emmanuel Ogereau. His father Vincent was a trail blazer during the 1970’s and 80’s by lowering yields for better quality, something anathema to his fathers generation who were all about high yields post WW2. Each generation has brought the domaine into focus for its time, so young Emmanuel has brought organic certification into the picture, as well as focusing on dry Chenin Blanc with zero use of botrytis affected grapes. His father is famous for his sweet, botrytis affected Chenins, times do change. We’re nuts about dry Chenin so we jumped at the chance to both drink and stock this wine. Hope you like it as much as we do. TASTE: The Chenin Blanc grapes that go into this bottle come from 4 hectares of organically certified slopes along the left bank of the Layon river. Indigenous yeasts are used for fermentation and 50% of the wine goes through malolactic fermentation. Youthful aromas and flavors of ripe yellow apples, peaches, lemon curd and sea salt. Medium body with a high amount of acidity, drinking very nicely now but has loads of room for development and further complexity. “ PAIR: Corn fritters with goats cheese and scallion, deep fried tofu in broth, Thai red curry, roasted apples and potatoes, fried eggs with dill, and Banh Xeo with mushroom and bean sprouts.
