Juchepie

The domaine de Juchepie in Loire: beautiful wines from Anjou and great dessert wines

The wines of the domaine de Juchepie: buy at the best price

Perched on the slopes of Faye d'Anjou, at the lieu-dit Les Quarts, in the Loire Valley, the Domaine de Juchepie is a discreet and fascinating address. Eddy and Mileine Oosterlinck-Bracke cultivate six hectares of vines on schist and volcanic rock, using organic farming and biodynamics, with minuscule yields and a production that rarely exceeds a few tens of thousands of bottles. Chenin reigns supreme here, expressed as age-worthy dry Anjou whites and as moelleux then liquoreux Coteaux du Layon, complemented by two red cuvées under Vin de France. 

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Juchepie Anjou Le Rubis 2020
Last one !
1 in stock
84301
Red
75cl
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Loire | Anjou

Juchepie Anjou Le Rubis 2020

€19.20 inc-VAT per bottle
€16.00 ex-VAT
The TOP winemakers of Loire

History of Domaine de Juchepie

The Juchepie adventure is that of a Belgian couple who gave up everything for wine. Eddy Oosterlinck was running the family hardware business, which was almost a century old, when he decided, at the end of the 1980s, to radically change his life. With his wife Mileine, a lover of art, theatre and music like him, he searched in France for a place capable of hosting this new project and fell in love with a property located just outside the village of Faye d'Anjou, one of the historic communes of the Coteaux du Layon: Juchepie and its chenin vines.

From the very beginning, the spirit was that of organic farming, with the primary motivation being soil work, followed by conversion to biodynamics and membership of the Biodyvin association. The estate first made its name through its dessert wines, which attracted attention at the great Angevin tastings organised around figures such as Mark Angeli and Nicolas Joly. At the turn of the 2000s, Mileine drove a decisive shift by developing a range of dry white wines, without ever sacrificing the sweet wines: the terroir is there, Eddy summarises, so why not draw from it every possible expression. Today, the estate is carried forward by the Oosterlinck-Bracke family, with the same artisanal standards and the same refusal of the easy way out.

Terroirs and Vines of Domaine de Juchepie

The vineyard extends over just six hectares, set on south and southwest-facing slopes in a part of Anjou noir where the rock breaks through to the surface. Two distinct terroirs structure the estate. That of the Quarts is composed of green and purple slate and volcanic spilite, veined with chert, covered by a clay layer of only twenty to forty centimetres: a poor, warm, free-draining soil that forces the vine to plunge deep. That of the Churelles rests on rhyolite, a volcanic rock, set on a Carboniferous subsoil, and brings a different reading of the chenin, rounder and more velvety.

Five hectares are planted with chenin blanc, grafted mainly on Riparia Gloire rootstock, and one hectare with cabernet franc, to which is added a small plot of pineau d'Aunis, an ancient and rare Angevin variety. The average age of the vines is around fifty years and the oldest date back to 1911, which explains the concentration and depth of the juice. Biodynamic farming aims to restore the biological balance of the soils and strengthen the plant's natural resistance, without any synthetic products. Yields are deliberately very low and the harvest is done exclusively by hand.

Vinifications of Domaine de Juchepie

Everything begins in the vineyard. For the moelleux and liquoreux, the grapes are harvested in successive tries, sometimes four or five passes through the rows, in order to select only the berries affected by noble rot and brought to maximum concentration. No chaptalization, no addition of sugar or concentrated must: the sweetness of the dessert wines comes solely from what the vine and the botrytis have given that year, which explains why certain cuvées are not produced in every vintage.

In the cellar, fermentations start with indigenous yeasts alone and proceed slowly, sometimes over long months for the richest liquoreux. Ageing takes place in tank, in old barrels and, for certain cuvées, in earthenware jars and amphoras, which allow micro-oxygenation without imparting woody character. Interventions are reduced to the strict minimum, with very moderate sulphur additions, no fining and filtration avoided as much as possible. The dry whites, rich and textured, benefit greatly from decanting and develop a surprising ageing capacity, while the liquoreux cross the decades retaining an acidity that keeps them perfectly digestible.

The cuvées of Domaine de Juchepie

Les Monts de Juchepie is a dry Anjou blanc sourced from the chenin planted on the upper slopes of the estate. Lively, mineral and upright, it plays the card of tension, with aromas of white fruits, citrus and flowers, and a saline finish marked by the slate. It is the most accessible cuvée in the dry range, perfect with shellfish, grilled fish or goat's cheese.

Le Clos de Juchepie is the estate's emblematic dry wine, the one that built its reputation. The old-gold colour comes as a surprise and might suggest a sweet wine, but the nose, of remarkable richness, blends honey, pear, apple, quince and well-ripened yellow fruits without ever tipping into heaviness. On the palate, the wine is full-bodied, structured and very long, with a fine pineapple bitterness on the finish and a superb acidity that runs through the entire tasting. A great white for gastronomy, to be served with poultry in cream sauce, sweetbreads or a fish in sauce.

La Jarre de Juchepie owes its name to its ageing in earthenware jars, which fully preserves the fruit and minerality of the chenin without any contribution from wood. The result is a dry Anjou blanc with a velvety texture and crystalline aromatics, built on white fruits, gentle spices and warm stone, with an elongated saline finish. A singular cuvée, produced in small quantities, to be decanted before serving.

Le Paradis de Juchepie is the top of the range among the dry whites, born from the finest plots and the oldest vines. Powerful, dense and deep, it unfolds a register of ripe fruits, honey, quince and iodine notes, supported by an impressive acidic backbone that gives it very great ageing potential. A wine for meditation as much as for the table, to be opened alongside lobster, turbot or a mature Comté.

Les Churelles de Juchepie is a Coteaux du Layon Faye moelleux sourced from the volcanic rhyolite terroir. The substance is rounded, delicate and perfectly balanced, with aromas of candied fruit, apricot and honey, and a measured sweetness that always leaves room for freshness. An ideal introduction to the estate's sweet wines, to be served with a fruit dessert or foie gras.

Les Quarts de Juchepie comes from the slate and spilite terroir that gave the estate's lieu-dit its name. This moelleux never seeks extreme liqueur power but an overall balance between sweetness, minerality and acidity, built on notes of quince, vine peach and dried flowers. The finish, long and salivating, invites cellaring for several decades.

La Passion de Juchepie takes a step up in concentration and enters the liquoreux register. Sourced from tries of clearly botrytised grapes, it is powerful in sweetness and very indulgent, with aromas of candied fruit, honey, saffron and orange peel. The richness is constantly underpinned by a lively acidity, which preserves its digestibility and ageing potential.

La Quintessence de Juchepie is the pinnacle of the estate, produced only in vintages where noble rot reaches exceptional concentration. The nose, of great complexity, plays on candied citrus, roasted notes, quince, baked apple and airy floral nuances. The impressive sweetness is perfectly balanced by an acidity that carries the wine from start to finish and gives it extraordinary longevity. A collector's dessert wine, to be opened alongside Roquefort, an apricot tart or simply enjoyed on its own.

Le Rubis de Juchepie is the estate's red wine, a cabernet franc Vin de France sourced from the hectare planted on the same slate soils. Vinified with little extraction and without artifice, it offers a luminous colour, a nose of raspberry, redcurrant and gentle spices, and a fine, fresh and digestible palate with silky tannins. To be served slightly chilled alongside charcuterie, white meat or roasted vegetables.

L'Amphore de Juchepie pays tribute to pineau d'Aunis, an ancient and confidential Angevin variety, aged as its name suggests in amphora. The wine seduces with its airy lightness, its crunchy fruit and its characteristic peppery signature, with a mineral framework and a disarming drinkability. A rare and distinctive cuvée, ideal with spiced cuisine, roast poultry or a fine charcuterie board.

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