Few grapes capture the essence of terroir quite like Chenin Blanc, and in the hands of Quentin Cailleau, it becomes a study in purity, texture, and balance. Sourced from the rocky schist slopes of the Hyrome Valley, this organically farmed, hand-harvested expression of Anjou is crafted with meticulous care, resulting in a wine that is both vibrant and profound. Fermented spontaneously with indigenous yeasts, the juice undergoes a slow, cool fermentation before aging underground and in a selection of sandstone amphorae. This gentle approach allows the wine to retain its laser-sharp acidity while developing layers of texture and complexity on the lees over nine months. The nose is expansive yet precise, with aromas of white peach, quince, and wildflower honey, underpinned by a distinct mineral edge: wet stone, sea spray, and a touch of beeswax. On the palate, the wine is densely structured yet weightless, with a chiselled, saline-driven finish that lingers with remarkable clarity. Built to age beautifully for a decade or more, this is a Chenin Blanc of patience and place, equally at home alongside briny oysters, rich shellfish dishes, or a perfectly aged Comte It is a wine that rewards contemplation with each sip revealing a little more of the Anjou's quiet brilliance.