• Ogereau

    • Anjou Rouge Côte de la Houssaye

    At a Glance

    • Size: 1.7 ha (4.20 ac)
    • Variety: Cabernet Sauvignon
    • Vine Age: 70% planted in 1961, 30% in 2005
    • Terroir: Located at the eastern part Saint Lambert du Lattay, on a hillside overlooking the wild Hyrôme valley (a small tributary of the Layon), surrounded by hedges, woods and a small, steep road (the “Côte”) running down to the river. Shallow, stony, Briovarian sandstone schist soils (known locally as “Metagrauwacke”), with sand and silt. Southeastern exposure, hot and dry microclimate.
    • Viticulture: Organic (certified)
    • Vinification: 100% de-stemmed, indigenous yeast fermentation in concrete tank, 25-day gentle "infusion" maceration. Aged for 12 months in barrel (400L and 500L, 15% max. new oak) and 6 months in underground tile-lined tanks, light earth filtration.

    Additional Info

    The Côte de la Houssaye is the domaine’s most remarkable terroir. It overlooks the wild valley of the Hyrôme and its water mill, the one belonging to Vincent's great-grandfather, a miller who later became a winemaker when he founded the estate at the end of the 19th century.

    Emmanuel’s grandfather, Francis Ogereau, planted the vineyard with Cabernet Sauvignon in the 1960s to produce rosé. However, his son Vincent was quickly convinced of the exceptional potential of this terroir to produce a great red and so began to do so as of the 2000 vintage. Another neighboring plot was replanted with Cabernet Sauvignon in 2005, and is included in the cuvée as of the 2009 vintage.

    When one thinks of reds in the Loire, one naturally thinks of Cabernet Franc. Cabernet Sauvignon has been widely planted in Anjou since the beginning of the 20th century; however, and very sadly, this has mainly been to produce rosés. Côte de la Houssaye proves that this is one of the great red grape varieties of the Anjou Noir, perfectly taming the austerity from the schists and lack of available water.