• OPEN MON-SAT / 404-254-5077

10% OFF on 12 - 5% OFF on 6 ~ Applied at checkout!

2014 Clos de l’Elu Anjou Blanc "Ephata", Loire Valley, France

2014 Clos de l’Elu Anjou Blanc "Ephata", Loire Valley, France


  • 2014 Clos de l’Elu Anjou Blanc "Ephata", Loire Valley, France

    2014 Clos de l’Elu Anjou Blanc "Ephata", Loire Valley, France

    $69.99 Excl. tax

      In stock (14)

      A crystal wine of great aromatic purity. A subtle nose revealing fresh aromas and anise notes. The attack is silky and enveloping and stretches to iodine notes. A Chenin with almost a tannic structure, elegant and unusual, a great wine!
      with food .

      Product information


      Manually harvested in 20kg bins. Slow pressing and fermentation in 10hl sandstone amphorae (natural yeast). Matured for 12 months, in 140l clay jars amphorae. Malolactic fermentation is complete. 


      In January 2008, Charlotte and Thomas embarked on a marvelous winemaking adventure with the acquisition of the Clos de l’Élu domain, on the schist-rich lands of the Anjou Noir. With many years’ experience as a wine consultant (Thomas), in the fields of communication and management (Charlotte), they are both deeply passionate about the life of this domain which lies on the finest terroirs of the Layon valley. The 20 hectares are farmed organically and the domain offers a structured range of different wines. If it was the Chenin that attracted Thomas to Anjou, the red grape varieties (Cabernet Franc, Grolleau, Pineau d’Aunis, gamay) continue to inspire him with deep, rich vintages that are expressive and full of finesse. The team is driven by strong convictions, from the work in the vineyard to the cellar, in order to produce wines that truly reflect the terroir. In the vineyards: the whole domain was converted to organic farming in April 2010 (first certified organic vintage in 2013), severe disbudding, appropriate pruning modes depending on the grape variety and plot, soil work, manual harvest in 20 kg boxes, draconian sorting while harvesting. In the cellar: use of gravity as much as possible, natural fermentations, winemaking choice favoring the least manipulation of the grapes possible, winemaking of the reds in whole bunches, maceration and aging in tanks, weathered (or aged) barrels or clay amphorae.


      Forgot your password?

      • All your orders and returns in one place
      • The ordering process is even faster
      • Your shopping cart stored, always and everywhere


      Powered by Lightspeed