Ogereau

History of Domaine Ogereau

The Ogereau family has been rooted in Saint-Lambert-du-Lattay, at the heart of the Coteaux du Layon, since the 1890s. For four generations, the vines have been passed down from father to son, with a consistency and a demand for excellence that have forged the estate's national reputation. It was Vincent Ogereau who, in the 1980s, gave the estate its current form: he developed estate bottling, refined the vinifications and affirmed a demanding vision of the winegrower, centred on the expression of terroirs and the absolute quality of the grapes. Under his leadership, stars and favourite picks from the Guide Hachette des Vins followed in succession, consecrating the estate as one of the benchmarks of the Layon valley.

In 2014, his son Emmanuel, an agro-engineer trained in oenology, returned to the estate after an international journey that took him from Oregon to New Zealand. He brought a fresh perspective and a strong parcel-by-parcel sensibility: treating each lieu-dit as a cru, revealing the singularity of each terroir, and making Chenin the purest possible expression of its soil. The portfolio of cuvées grew richer, the biodynamic approach deepened, and the estate was named Winemaker of the Year in the Loire Valley by the Guide Hachette des Vins 2026, the crowning achievement of a continuous rise.

Terroirs and Vineyards of Domaine Ogereau

The vineyard of Domaine Ogereau spans approximately 25 hectares, spread across three major historic terroirs and some recent acquisitions. La Côte de la Houssaye is a very stony schist hillside with a south-east exposure, in the commune of Saint-Lambert-du-Lattay, where Cabernet Sauvignon primarily expresses itself in red wines. Le Clos le Grand Beaupréau is situated at the summit of the Epiré hill, at the foot of the Moulin de Beaupréau, on terroirs of schist and aeolian sands, in the Savennières appellation. Le Clos des Bonnes Blanches, a great historic terroir on the left bank of the Layon, produces Chenins of remarkable power and texture. To these three pillars are added parcels on the spilite (volcanic basaltic rock) of the right bank of the Layon for the Vent de Spilite, and a precious plot on the Butte de Chaume, in the lieu-dit of La Martinière, straddling the Quarts de Chaume and Coteaux du Layon appellations.

The entire vineyard is certified organic (Ecocert) and farmed biodynamically (Biodyvin). No chemical fertilisers are used; only organic manure feeds the vines. Harvests are carried out by hand, in several passes using small crates, with a rigorous selection of the grapes. Yields are deliberately kept low to concentrate the expression of the terroir in each cuvée.

Vinifications of Domaine Ogereau

Vinifications at Domaine Ogereau are gentle, artisanal and respectful of each terroir. For dry whites, whole bunches are pressed directly, followed by a light settling. Alcoholic fermentations are started with a pied de cuve using only indigenous yeasts, without malolactic fermentation in order to preserve the tension and natural freshness of the Chenin. The ageing periods are long, in stainless steel tanks or Burgundian oak barrels depending on the cuvées, with regular lees stirring to develop complexity without ever weighing the wine down. For the sweet cuvées, successive tries during manual harvesting allow the overripe or botrytised berries to be selected with the greatest precision.

For the reds, vinification favours infusion over extraction: partial or total destemming, fermentation with indigenous yeasts in concrete tanks, maceration of 11 to 14 days without pigeage or pumping over, ageing in underground tiled tanks or in barrels depending on the cuvées. This gentle, low-interventionist approach gives the estate's reds a finesse, aromatic precision and digestibility that are characteristic of the Ogereau style.

The cuvées of Domaine Ogereau

L'Enjouée Blanc : An entry-level cuvée in Chenin blanc, an accessible and moreish blended wine expressing the freshness and directness of the Anjou grape variety. Crunchy white fruits, a light and thirst-quenching palate, for a wine of immediate pleasure to share on any occasion.

Anjou Blanc En Chenin : A white cuvée sourced from several estate parcels, whole-bunch pressed, fermented with indigenous yeasts without malolactic fermentation, aged on lees in stainless steel tanks. A frank and digestible nose, a mineral and taut palate, with citrus and green apple. The ideal introduction to the world of the estate's dry Chenins, already organically certified.

Anjou Blanc Bonnes Blanches Sec : The dry version of the great Bonnes Blanches terroir, vinified without residual sugar. Chenin here expresses the power and texture characteristic of this historic lieu-dit on the left bank of the Layon, with an ample and full-bodied palate, carried by great noble bitterness and a pronounced schist minerality.

Chenin Non Ouillé : A Chenin blanc cuvée aged in an oxidative style, without topping up the barrels. It develops aromas of walnut, candied white apple and dried flowers, with an ample palate and a saline, spiced finish. An atypical and fascinating expression of Anjou Chenin, for lovers of characterful wines.

Anjou Blanc Vent de Spilite : The flagship cuvée of the estate, awarded by the Guide Hachette des Vins 2026. Sourced from a parcel acquired from Pierre Bise in Beaulieu-sur-Layon, on the right bank of the Layon, west-facing on a shallow, stony hillside rich in iron and magnesium, resting on spilite (volcanic basaltic rock). Farmed in certified biodynamics under Biodyvin, with very low yields. Aged in old oak barrels with no new wood. A complex nose with notes of white fruits, citrus, flowers and smoky chalk. A straight and precise palate, with a slightly creamy texture, a distinctive volcanic minerality and a long, saline finish. A great-class Anjou Blanc.

Anjou Ronceray La Martinière : A dry white cuvée from the lieu-dit La Martinière on the Butte de Chaume, a recently acquired plot straddling the Quarts de Chaume and Coteaux du Layon appellations. Pure Chenin on the complex soils of the Butte, yielding a wine of great depth, taut and mineral, with notes of chalk, yellow fruits and gentle spices. The expression of an exceptional terroir in a dry style.

Brut de Schistes : A sparkling cuvée made from Chenin on schist, in the natural pétillant style or traditional method depending on the vintage. Lively and fine bubbles, a fruity and mineral nose, a fresh and taut palate. A characterful crémant, true to the slate terroirs of Anjou.

Savennières La Saponaire : A Savennières cuvée whose name evokes the saponaire, the emblematic plant of the village that gave it its name. Sourced from parcels of schist and aeolian sands, this dry and taut Chenin expresses the elegance and minerality characteristic of the Savennières appellation. Floral and citrus aromas, a straight and chiselled palate, with a persistent mineral salinity.

Savennières Clos Le Grand Beaupréau : A Savennières cuvée from the Clos le Grand Beaupréau, located at the summit of the Epiré hill, at the foot of the Moulin de Beaupréau. Terroir of schist and aeolian sands, certified organic farming. An airy wine of great delicacy, with aromas of white flowers, lemon, fresh almond and a fine and persistent minerality. A Savennières of great finesse, designed to age gracefully.

Savennières L'Enthousiasme : A confidential Savennières cuvée expressing an enthusiasm for terroir and a particular vintage. Chenin blanc on schist, carefully vinified in barrels, a structured and complex wine with an ample palate and a long, spiced finish. A favourite cuvée for lovers of great age-worthy Savennières.

L'Enjouée Rouge : A red blended wine of Anjou grape varieties (Cabernet Franc, Grolleau), popular and moreish, focused on fruit and freshness. Aromas of cherry and raspberry, a supple and light palate, fine tannins. An immediately pleasurable red, accessible and thirst-quenching, already organically certified. A favourite pick for winemakers of the year in the Guide Hachette.

Anjou Rouge Les Tailles : A single-parcel red cuvée from the lieu-dit Les Tailles, to the east of Saint-Lambert, on the banks of the Hyrôme, on Brioverian sandy schists rich in quartz. 80–100% destemming, fermentation with indigenous yeasts in concrete tanks, maceration of 11 to 14 days by infusion (without pumping over or pigeage), ageing of 10 to 12 months in underground tiled tanks. A precise and fruity red wine, with aromas of red fruits, spices and minerality, with fine and silky tannins. Awarded by the Guide Hachette des Vins 2026.

Anjou Rouge Côte de la Houssaye : A red cuvée from the very stony schist hillside of la Houssaye, south-east facing, where Cabernet Sauvignon expresses itself with structure and depth. An age-worthy red wine, with aromas of blackcurrant, graphite and spices, with firm tannins and a long, mineral finish. One of the great reds of the Anjou noir on slate schist.

Grolleau : A cuvée made from Grolleau, a historic grape variety of Anjou, vinified to express its natural indulgence and lightness. A supple and fruity wine, low in alcohol, with aromas of small red fruits and a fresh, thirst-quenching palate. A thirst-quenching wine faithful to the wine-growing traditions of Anjou.

Coteaux du Layon Saint Lambert : A medium-sweet wine made from Chenin blanc selected in successive tries in the commune of Saint-Lambert-du-Lattay. Aromas of apricot, honey and white flowers, a round palate balanced between sweetness and crisp acidity. An elegant and typical Coteaux du Layon, ideal with foie gras or fruit desserts.

Coteaux du Layon Bonnes Blanches : A medium-sweet wine of great nobility from the historic terroir of Bonnes Blanches, on the left bank of the Layon. A rigorous selection of overripe and botrytised Chenin. Power, flesh and texture are expressed with generosity, carried by great noble bitterness and a natural acidity that ensures balance. An exceptional age-worthy wine.

Coteaux du Layon 1er Cru Chaume : A sweet wine cuvée from the 1er Cru Chaume, on the Butte de Chaume, the emblematic terroir of the appellation. Chenin harvested in late tries, a concentrated and complex expression of botrytis on schist, with aromas of candied apricot, acacia honey, saffron and a lively acidity that stretches the finish. A great sweet wine from the Loire.

Quarts de Chaume Grand Cru La Martinière : The flagship cuvée of the range, from the precious lieu-dit La Martinière on the Butte de Chaume, in the Quarts de Chaume Grand Cru appellation. Botrytised Chenin selected in multiple tries, long ageing in barrels. A great fine wine of unrivalled complexity and elegance: candied citrus, honey, saffron, dried flowers and a mineral tension that runs through the entire palate. An exceptional age-worthy wine, to be enjoyed after long cellaring or with foie gras and refined desserts.