Basket is Empty
A delightful cherry-red in the glass. Look for a nose of damson fruit and stewed plums. The palate is harmonious with notes of cassis and red cherries. The finish is elegant and refreshing.
Vegetarian/ Vegan friendly
L’Enjouée is made from 70% Cabernet Franc 15% Grolleau 15% Pineau d’Aunis on the left bank of the Layon river in the village of de Saint Lambert du Lattay. In their third year of organic conversion, the soils are ploughed, they use organic compost and practice bud removal, leaf thinning and green harvest. The grapes are hand-picked at full maturity, the Grolleau and the Pineau d’Aunis are vinified whole bunch in a semi-carbonic fermentation, while the Cabernet Franc is destemmed and infused for 6 days (very soft extraction), the juices are then assembled in tiled cement tank where they undergo malolactic fermentation and spend a few months resting. Finally, there is a light earth filtration followed by bottling in February. A bright wine with crunchy red berries and spices on the nose and a mouth that is light & fresh.
Vincent and Catherine Ogereau (Vincent is currently considered one of the outstanding producers from Anjou) were joined by their son Emmanuel a few years ago and after having worked quite traditionally for many years. They are now in conversion to organic (the wines will be certified with the 2019 vintage) and are starting to implement biodynamic preparation this coming spring. They also use indigenous yeasts and have lowered their use of sulphur over the recent years.
“Enjouée” means playful or joyful, a perfect descriptor for this vibrant, fresh wine. Vincent and Emmanuel Ogereau both play the tuba, thus the nod to their preferred instrument on the label.