Domaine des Sablonnettes

History of Domaine des Sablonnettes

The history of the estate begins with Auguste Ménard, a vineyard worker in Anjou and a militant figure for a fair viticulture, whose spirit continues to inspire the family. Son of a cooper who turned to vines in the 1960s, Joël Ménard met Christine in 1978 and, in 1982, the couple realised their dream by taking over Joël's parents' vines in Rablay-sur-Layon. In 1989, the first cuvée was born at the lieu-dit l'Espérance, on a well-ventilated plateau at the heart of the vineyard, where the estate has been based ever since.

Pioneers in a region then dominated by conventional viticulture, the Ménards switched to organic in 1996, then to biodynamics, and refused any chaptalization as well as any oenological manipulation. This radical choice led them to claim today the Vin de France designation for all their cuvées, a deliberate act to continue vinifying freely, as close as possible to the terroir. Since 2011, Jérémy Ménard has joined his parents and is gradually taking over, ensuring the continuity of an estate that has become a cult among lovers of living wines.

Terroirs and Vines of Domaine des Sablonnettes

The estate's name comes from the sablonnettes, those sands and gravels that cover the schistous substratum of Rablay-sur-Layon. This thick sandy layer, draining and warming, laid over the schists of Anjou noir, explains the particularly distinctive character of the commune's wines: richness is always expressed here with lightness and digestibility. A few complementary plots are located in the neighbouring commune of Faye d'Anjou, on soils of more straightforward schist that bring tension and verticality to the cuvées.

Chenin dominates the plantings by far, complemented by cabernet franc, cabernet sauvignon, grolleau, gamay and a small plot of chardonnay. Some vines, planted by previous generations, are over fifty years old, and the oldest vines on the estate are considerably more so. No synthetic chemical products enter the vineyard: biodynamic preparations, soil work, controlled ground cover and modest yields preserve microbial life and the slow ripening of the grapes. Harvesting is entirely manual, with sorting in the vineyard and successive passes for the medium-sweet and sweet wine cuvées.

Vinifications of Domaine des Sablonnettes

In the cellar, the rule is simple: nothing is added, nothing is removed. Fermentations start solely thanks to the indigenous yeasts present on the grapes, without added yeasts, without enzymes, without chaptalization or acidity correction. The reds are worked as whole bunches, often using carbonic or semi-carbonic maceration to preserve fruit and freshness, while some whites combine whole-bunch maceration with direct press juice in the same tank.

Ageing takes place in stainless steel tanks, epoxy tanks or old barrels, over several months depending on the cuvée, with very little handling and no unnecessary racking. The wines are bottled without fining or filtration, with zero or very little added sulphites, which preserves their texture, energy and digestibility. The sweet wines are sourced from botrytised or dried grapes harvested in successive passes, and ferment slowly until the natural balance between sugars and alcohol is reached.

The Cuvées of Domaine des Sablonnettes

Le P'tit Blanc is the ideal entry point into the range. This dry chenin, vinified in tank, seduces with its nose of white flowers, almond and pear, its lively and fruity palate and its slightly honeyed finish. A perfect thirst-quenching white with cold starters, fresh goat's cheeses, shellfish or sushi.

Zeste plays the card of vivacity, with a more citrusy and more taut chenin, with a clean attack and a saline finish. It is an aperitif and seafood wine, to be served cool, whose name perfectly sums up its refreshing profile.

Trempette takes its name from the technique employed: whole bunches macerate in tank with direct press juice for approximately one month. An original blend of chardonnay, chenin and sauvignon from thirty-year-old vines, this cuvée offers a slightly tannic texture, a complex aromatic profile and a great deal of personality. The label is designed by Jérémy Ménard.

Le Saule is a single-parcel cuvée of dry chenin, barrel-aged, broader and more concentrated. The wine combines richness, length and freshness, with a very mineral aftertaste that reflects the schist of the Layon. A fine wine for cellaring to open with a cream-sauced poultry dish or a fish in sauce.

Auguste pays homage to the family's ancestor and ranks among the most accomplished chenins of the estate. Sourced from old vines and patient ageing, this white reveals a rich palette of ripe fruits, quince and honey, carried by an acidity that keeps the whole airy. A gastronomic wine that gains greatly from cellaring.

Du Vin dans les Voiles is a confidential chenin cuvée, with long ageing and an assumed oxidative personality. Notes of dried fruits, walnuts and citrus peel are found on a saline and very long palate. To be reserved for lovers of atypical whites, with an aged comté or grilled almonds.

Fleurs d'Érables is the estate's iconic medium-sweet wine, made without chaptalization and without added sulphur. The nose blends pear, quince and flowers, the palate remains light despite the sweetness, with a fresh and digestible finish. It pairs wonderfully with a thin pear tart, a foie gras or a blue-veined cheese.

Les Érables pushes ripeness one step further, with a sweet chenin sourced from the Rablay terroir. The golden colour announces impressive richness, aromas of candied white fruits, wax and honey, and a generous volume on the palate. A bottle for lovers of great sweet wines from Anjou.

Aubépine comes from the plots of Faye d'Anjou and offers a sweet wine of similar constitution, with an even more evolved colour and caramelised flavours. Dried fruits, candied apricot and empyreumatic notes compose a generous palette. A meditation wine, to be served cool but not ice-cold.

La Bohème represents the pinnacle of the estate's sweet wines, a rare selection offered in small volumes. Quince, honey, mint and gentle spices compose a delicate and complex palette, powerful yet always balanced, capable of crossing decades. A very great fine wine from the Loire.

Ceci n'est pas un Rosé lives up to its name: fuller and more structured than a classic rosé, it plays on red and black fruits, with a slightly tannic finish. Vinified with short maceration and no additives, it behaves almost like a light red and pairs equally well with charcuterie as with spiced cuisine.

Les Copines Aussi is a gamay vinified by carbonic maceration, all fruit and indulgence. Crunchy, tangy, marked by aromas of strawberry and English sweets, it is drunk slightly chilled and perfectly embodies the easy-drinking spirit of the estate.

Les Copains d'Abord celebrates grolleau, an Anjou grape variety too often forgotten, also vinified as whole bunches. The nose of red and black fruits announces a fruity, light and frank palate, with a charming touch of rusticity. A sharing red to open without ceremony.

Le Bon Petit Diable is a cabernet franc aged on red sands and schists, vinified after cold pre-fermentation maceration. Redcurrant, raspberry, silky tannins and maximum drinkability characterise this supple and fragrant cuvée, perfect with grilled meats or roast poultry.

Un Brin de Causette blends cabernet franc and cabernet sauvignon in a more serious register, with blackcurrant and spices. Somewhat austere in its youth, this red without added sulphites opens up after a few years in the cellar or a good aeration, with red meats and slow-cooked dishes.

Pivoine is a cabernet sauvignon from the Anjou terroir, structured and deep. Notes of blackcurrant, flowers and pepper, present yet fine tannins, good acidity: this wine for ageing demands patience and rewards lovers of characterful Loire reds.

Ménard le Rouge pays homage to Auguste Ménard, whose moustache adorns the label. Joël speaks of a mille-feuille of grape varieties: gamay, grolleau, cabernet franc and cabernet sauvignon are deposited as whole bunches in successive layers in the tank, one week apart, before a spontaneous fermentation and a few months of ageing. The wine, bottled without added sulphur, offers a brilliant fruit of cherry and plum, supple tannins, fine acidity and a very appealing earthy touch, ideal slightly chilled with charcuterie or grilled meats.