Our Wines

 

 

LES MONTS DE JUCHEPIE

ANJOU BLANC

Produced from 100% Chenin grapes. Harvested in several consecutive pickings, just like the moelleux, but selecting only the golden ripe grapes without any botrytis.

Fermentation in oak barrels of 2 to 5 years, without addition of yeast nor sugar.

Kept on fine lees for 12 months.

Average yield : 30 hl/ha.

TECHNICAL DATA : click on the vintage.

2017

2016

2015

2014

2013

2011 

 

LE CLOS DE JUCHEPIE

ANJOU BLANC

Produced of 100% Chenin grapes, the cuvee " Le Clos " has been harvested and fermented in the same way as " Les Monts ".

It is an assembly of our best parcels, which are also those with the thinnest claylayer. The proximity of the bedcrock results in a wine expressing more minerality still.

Fermentation in oak barrels of 2 to 5 years, without addition of yeast nor sugar.

Kept on fine lees for 12 months.

Average yield : 30 hl/ha.

TECHNICAL DATA : click on the vintage.

2017

2015

2014

2013

2012

2010 

 

LA JARRE DE JUCHEPIE

ANJOU BLANC

A dry Anjou, produced of 100% Chenin grapes. Harvested and fermented in the same way as the two previous" cuvées", but in an earthware jar. That is why this wine has a cristalline dimension, without any influence of oak.

Fermentation without addition of yeast nor sugar.

Kept on fine lees for 12 months.

Average yield : 30 hl/ha.

TECHNICAL DATA : click on the vintage.

2017

2015


LE PARADIS DE JUCHEPIE

ANJOU BLANC

A dry Anjou, produced of 100% Chenin grapes. Harvested from our oldest vines, 60 to over a 100 years old. Fermented in new oak casks. This wine is the expression of a perfect balance between strength and finesse.

Fermentation without addition of yeast nor sugar.

Kept on fine lees for at least 12 months.

Average yield : 20 hl/ha.

TECHNICAL DATA : click on the vintage.

2017

2016

2015


LES CHURELLES DE JUCHEPIE

COTEAUX-DU-LAYON-FAYE

Produced from a harvest, selected on vines on a soil composed of rhyolite (vulcanic rock).

It is a noblesweet wine, picked at minimum 16° potential, fermented in oak barrels, without any addition of yeast nor sugar.

It has been bottled after 12 to 18 months of barrel aging.

Average yield : 10 to 15 hl/ha.

TECHNICAL DATA : click on the vintage.

2017

2016

2015

2014

2013

2011

 

LES QUARTS DE JUCHEPIE

COTEAUX-DU-LAYON-FAYE

Produced from a harvest, selected on vines on a soil composed of green and purple slate, and spilite (vulcanic rock).

It is a noblesweet wine with a minimum of 17.5° potential, fermented and bred in exactly the same way as "Les Churelles", without any addition of yeast nor sugar.

Equally bottled after 18 to 24 monts, the result is nevertheless a more sumptuous wine. 

Average yield : 10 to 15 hl/ha.

TECHNICAL DATA : click on the vintage.

2017

2016

2015

2011

2010

2007

 

LA PASSION DE JUCHEPIE

COTEAUX-DU-LAYON-FAYE

Produced from a selection of very concentrated grapes. Depending on the vintage these may be very botritized or not. In the latter case we speek of "passerillage".

The juice, potentialy about 19°, is fermented and bred for 18 to 24 months in oak barrels of 1 wine.

No addition of selected yeast nor sugar.

Average yield : 5 to 10 hl/ha.

TECHNICAL DATA : click on the vintage.

2015 

2011 

2010

2009 

 

 LA QUINTESSENCE DE JUCHEPIE

COTEAUX-DU-LAYON-FAYE

Produced from extremely concentrated grapes representing the "quintessence" of Juchepie.

The juice, potentialy at least 21° but often a lot more, is fermented and bred, in oak casks of 1 wine, for 18 to 24 months. And, of course, yet again, no selected yeast nor sugar whatsoever.

Average yield : 5 to 10 hl/ha.

TECHNICAL DATA : click on the vintage.

2011

2007

2005

2003

 

LE RUBIS DE JUCHEPIE

ANJOU ROUGE

Produced from old Cabernet Franc grapes. Handpicked in small cases.

Destalked by hand and pressed by vertical press after 3 weeks of maceration. Bread in tank, for 12 months. And, of course, without any  selected yeasts or sugar.

Average yield : 20 hl/ha.

TECHNICAL DATA : click on the vintage.

2016

2015

2013

2012

2011

 

L' AMPHORE DE JUCHEPIE

VIN DE FRANCE - PINEAU D'AUNIS

Produced from Pineau d'Aunis grapes, also called Chenin Noir. Handpicked in small cases.

Destalked by hand and pressed by vertical press after 4 weeks of maceration in amphora. Bread in amphora, for 12 months.

And, of course, without any  selected yeasts or sugar.

Average yield : 30 hl/ha.

TECHNICAL DATA : click on the vintage.

2017

 

 

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