Fermented in whole clusters with natural yeasts and aged in conical oak vats for about a year, the newest release opens with a subtle, elegant, reductive but very aromatic and also spicy bouquet of red fruits, mainly sour cherries but also wild berries, all intertwined with yeasty notes.\n \n Producer Information\n In 2008, Thomas and Charlotte Carsin found their dream domaine, Clos de L’Elu, a 20 hectare site in the Layon Valley near Chaume in the Western part of the Loire. They took over the existing domaine and began a slow but exhilarating process of transformation. They revitalised the vineyards, planted native grapes, experimented with alternate ageing vessels and ultimately crafted the exceptional wines of their dreams. Though it was initially Chenin which drew them to Anjou, they rejected the sweeter styles typical of the area and focused on expressing the terroir through dry wines. But what really fascinated Thomas was the reds, “At the time, nobody was speaking of red wines here, but I wanted to try… and I found a way. And today we produce more reds than whites.†Their Cabernet Francs offer notably different expressions of this grape, and their Pineau d’Aunis and Gamay wines have gained a loyal following. In 2018, frustrated by politics and arbitrary restrictions of the appellation, they decided to leave the AOC. This meant more freedom to grow the grapes they wanted and vinify them as they wished, but also necessitated a name change, as they were no longer allowed to us any word referencing the location - including their famous walled Clos. So the domaine became Terre de L’Elu, the wines were labeled Vin de France, and a new era of experimentation and creativity began. Thomas affirms their decision with, “What counts the most is to make the wine of the terroir.†The wines now truly reflect the couples’ ethos, and their signature expressive and rich style flourishes.
