Château de Bois-Brinçon Les Varennes, Faye D'Anjou, 2017 Rare balance well with the acidity

balance well with the acidity

and this 2003 is every bit as good

hand-sorted and then whole-bunch pressed to tank for a cool and slow fermentation lasting about 4 weeks

" The palate has a rich full feel of red fruits

and muscular

Château de Bois-Brinçon Les Varennes, Faye D'Anjou, 2017 Rare balance well with the acidityThis Coteaux du Layon Faye d'Anjou comes from vines averaging 40 years old, planted on spilite (a very old local, volcanic soil). The chenin blanc is hand harvested over many passes, where the focus is to pick ripe golden grapes and only healthy botrytis. Average yield is 18 hectoliters per hectare. A gentle pressing, lasting 12 to 14 hours, helps retain the organoleptic characteristics that are markedly chenin. Fermentation takes place in neutral