VARIETY: Grolleau

TERROIR: Black schist bedrock.
Black schist bedrock.
Iron and calcium rich, sandy soils.
Vines from the 1980s. Potentially some of the first Grolleau vines planted. Certified organic

VINIFICATION:
Partial carbonic maceration for a couple of days with no punch down or top off
Elevage into fiberglass / stainless tank

Toby and Julie are honest, hardworking, winemakers who look at their trade with the patience and serenity of a master craftsman, and the humbleness and tenacity of your neighborhood milkman. Toby's an ex-pat from the UK, and Julie found him working on a harvest crew in Protection, Kansas. After a long courtship they have settled in Anjou with their two young children. In the early 2000s, Toby started working with Didier Chaffardon and the couple made their first wine in 2007, the same year they gave birth to their first son. In 2012, after a few years under the tutelage and employ of René Mosse, Toby and Julie went out on their own and started full-time production on their eponymous domaine. Approximately 6.5 hectares of their 8ha are currently under vine with drought resistant soil, rich in calcium. They focus on wines for drinking: fresh, bright and natural. All their vineyards are worked organically. In the cellar, macerations are generally short and neutral vessels are always used, whether fiberglass or stainless steel.