Christine and Joel Menard have been making wine in the heart of the Coteaux du Layon AOC for more than twenty years. They produce an outstanding array of wines from Cabernet Franc, Grolleau, Gamay and Chenin Blanc. They practice biodynamic methods in their 13-hectares of vines. Christine and Joel run their domain to very exacting standards and as a result they produce stunning, natural wines—without employing artificial yeasts. The wines from Sablonnettes are not chaptalized or filtered, these wines are vibrantly alive.

lessablonnettes.free.fr

Certification: Organic/ Biodynamic (Qualite France).


P’tit Blanc — Back to the top

P’tit Blanc tech sheet

Age of Vines: 10-15 years

Yields: 40 hl/ha, 4,000 bottles

Pruning Method: Cordon

Soil: Schist

Varietals: Chenin Blanc

Vinification: Grapes are harvested by hand and fermented in stainless steal tanks.

Tasting Note: Fresh nose with notes of white flowers, almonds, and subtle pear, and a finish with hints of honey.

Pairing: Good with cold appetizers, vegetables, patés, young goat cheese, shellfish, sushi, or a chicken dish.


Les Copains d’Abord VdT (in Anjou area) : — Back to the top

Les Copains d’Abord tech sheet

Age of Vines: 10 to 50 years

Yields: 30 hl/ha 5,000 bottles

Pruning Method: Guyot de Loire & Gobelet

Soil: Schist

Varietals: 100% Grolleau (An ancient variety indigenous to the Loire)

Vinification Method: Grapes are harvested by hand and destemmed before an incredibly short maceration, which lasts for two weeks. The wine rests in tank for six months before it is bottled without sulfites or filtration.

Tasting Note: A cloudy ruby in the glass with layers of cherry pit and plum. The palate has loads of dark red fruit flavors boosted by scintillating minerality and silken folds of acidity. This is a complex and vibrant red, that once tasted will never be forgotten!

Pairing: Grilled chicken, braised rabbit, braised pork loin, hearty vegetarian dishes, savory casseroles, and creamy cheeses.


Les Copines Aussi: — Back to the top

Les Copines Aussi tech sheet

Age of Vines: 10 to 50 years

Yields: 40 hl/ha 4,000 bottles

Pruning Method: Cordon

Soil: Schist

Varietals: 100% Gamay

Vinification Method: Grapes are harvested by hand and destemmed before maceration, which lasts for five days. The wine rests in tank for six months before it is bottled without sulfites or filtration.

Tasting Note: Garnet and cloudy in the glass with pretty scents of black cherry pit, apple core and limestone. This is a buoyant and delightfully fruity expression of Loire Valley Gamay with zesty minerality and vibrant acidity.

Pairing: Grilled chicken, braised rabbit, braised pork loin, hearty vegetarian dishes, savory casseroles, and creamy cheeses.


Le Bon Petit Diable — Back to the top

Le Bon Petit Diable tech sheet

Age of Vines: 20 years

Yields: 40 hl/ha 4,000 bottles

Pruning Method: Cordon

Soil: Schist

Varietals: Cabernet Franc

Vinification: Grapes are harvested by hand and destemmed before maceration, which lasts for five days. The wine rests in tank for six months before it is bottled with 2-3gr/hl sulfites.

Tasting Note: A lighter and brighter style Cabernet franc filled with raspberry and strawberry aromas, making it easy to drink. Round, fresh, with a balance between the nice ripeness of the grapes and a pretty acidity.

Pairing: Serve with grilled pork, beef, veal or creamy cheeses.


Fleur d’Erables — Back to the top

Pruning Method: Cordon

Soil: Schist

Varietals: Chenin Blanc

Vinification: Harvested at 15-16% potential alcohol, 70 grams residual sugar. These grapes harvested from several parcels in Rablay shows the beginning signs of Botrytis. Vinified in cuvee and bottled in the spring.