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 or sugar.
Kept on fine lees for 12 months.
Average yield : 30 hl/ha.
TECHNICAL DATA : click on the vintage.
2020 2019 2018 2017 2016 2015 2014 2013 2011
L' ENCLOS DE JUCHEPIE - 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 or sugar.
Kept on fine lees for 12 months.
Average yield : 30 hl/ha.
TECHNICAL DATA : click on the vintage.
2020 2019 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 or sugar.
Kept on fine lees for 12 months.
Average yield : 30 hl/ha.
TECHNICAL DATA : click on the vintage.
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 or sugar.
Kept on fine lees for at least 12 months.
Average yield : 20 hl/ha.
TECHNICAL DATA : click on the vintage.
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 or 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.
2020 2019 2018 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 or sugar.
Equally bottled after 12 to 18 months, the result is nevertheless a more sumptuous wine.
Average yield : 10 to 15 hl/ha.
TECHNICAL DATA : click on the vintage.
2020 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 bread for 18 to 24 months in oak barrels of 1 wine.
No addition of selected yeast or sugar.
Average yield : 5 to 10 hl/ha.
TECHNICAL DATA : click on the vintage.
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 bread, in oak casks of 1 wine, for 18 to 24 months. And, of course, yet again, no selected yeast or sugar whatsoever.
Average yield : 5 to 10 hl/ha.
TECHNICAL DATA : click on the vintage.
LE RUBIS DE JUCHEPIE
ANJOU ROUGE (from 2019 onward, VIN DE FRANCE - CABERNET FRANC)
Produced from old Cabernet Franc grapes. Handpicked in small cases.
Destalked by hand and pressed by vertical press after 3 to 4 weeks of maceration. Bread in amphora, for 12 months. And, of course, without any selected yeasts or sugar.
Average yield : 20 hl/ha.
TECHNICAL DATA : click on the vintage.
2020 2019 2018 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. 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.