• Famille Ogereau

    • L’Enjouée

    • Cabernet Franc from the 2017 harvest

    At a Glance

    • Varieties: Cabernet Franc, Cabernet Sauvignon, Grolleau, Gamay, Pineau d’Aunis
    • Terroir: From Saint Lambert du Lattay and Saint Aubin de Luigné, in the heart of the Coteaux du Layon, on schists.
    • Viticulture: Organic (Ecocert)
    • Vinification: Vinification varies slightly with vintage (see below). Full malolactic conversion, aged for about 5 months in underground, tile-lined tanks, filtered with diatomaceous earth.

    Additional Info

    “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.

    This cuvée used to be called "L'Anjouée Rouge," when the blend consisted only of Anjou's AOP-allowed varieties. As of the 2019 vintage, this wine is a Vin de France due to the inclusion of other local varieties that are not allowed by the official AOP.

    2020: Whole bunch, semi-carbonic maceration for the Cabernet Sauvignon, Gamay, Grolleau and Pineau d’Aunis (6 days). De-stemmed, 6-day infusion for the Cabernet Franc.

    2021: 2/3 of the domaine's harvest was lost during the catastrophic frost on April 13th. The domaine, thus, purchased organic Grolleau and Cabernet Franc from grower friends in the region who were less impacted in order to complete this cuvée. Gamay and Pineau d'Aunis: 6-day semi-carbonic maceration with whole clusters. Cabernet Franc, Cabernet Sauvignon and Grolleau: de-stemmed, 6-day maceration.

    2022: Gamay, Grolleau, Pineau d’Aunis and Pinot Noir: 6-day semi-carbonic maceration with whole clusters. Cabernet Franc and Cabernet Sauvignon: de-stemmed. From domaine vineyards and purchased grapes.

    2023: Gamay (15%): 6-day maceration with whole clusters. Cabernet Franc (55%), Grolleau (15%) and Cabernet Sauvignon (15%): de-stemmed but not crushed, 5-8 day maceration. 95% from Domaine vineyards and 5% purchased from neighboring growers.