Domaine des Forges Côteaux du Layon Saint Aubin, an exquisite sweet wine with aromatic notes of exotic fruits and dried apricot. The palate has refreshing acidity that beautifully balances the wine's fruit richness, mineral undertones add layers of complexity leading to a long, persistent finish. This versatile wine shines as an aperitif or paired with foie gras and blue cheese on toast. For dessert, it pairs wonderfully with spiced or tangy creations featuring cinnamon, orange peel, and dark chocolate.  Not at its best with very sweet desserts.

About the Producer

Domaine de Forges has been a family-owned producer for five generations. Although
his father Claude can still be found pottering round the cellar, the current success of
this estate and the quality of the wines is down to son Stéphane and his wife Séverine.
Their 50 hectares of HVE certified sustainably farmed vines include 30 hectares of
Chenin Blanc, of which seven are located on the steep slopes of the Chaumes and a
one-hectare parcel in the Loire’s only Grand Cru: the prestigious Quarts de Chaume.
They also own three separate plots in Savennières, including the original in the sandyschist site of Moulin du Gué and one hectare in the cru Roche aux Moines. Yields are
kept extremely low, at 25 hl/ha. As a result of this complex network of terroirs, the wines
have a richness and intensity that clearly show the world-class potential of this style of
Chenin Blanc.

Vineyard and Winery

Located in the commune of St Aubin de Luigné to the south of Angers in the western
Loire Valley, the vineyards are situated on schist and carboniferous soils that mark some
of the finest parcels of the region. The schist retains heat, which encourages ripening in
this northern, cool climate. The vines have an average age of 40 years and the yields
seldom rise above 25 hectolitres per hectare; resulting in grapes with concentrated
juice and full of flavour. The vineyard is sustainably cultivated; the vineyards are grassed
between the rows, with manual green harvesting and summer thinning to ensure the
grapes are exposed to the sunshine to ensure ripening. The hand-harvest is picked in
triages, in order to select only the ripest and highest quality fruit at the beginning at the
onset of noble rot: botrytis cinerea. The misty mornings combined with dry sunny days
create the perfect conditions for noble rot, which consumes the water from the grapes
leaving a rich concentration of sugar, flavour and acidity in the berries.

The grapes were gently pressed in a bladder press and the must was settled.
Fermentation took place with indigenous yeasts in temperature controlled tanks. A
crossflow filter was used to arrest the fermentation, resulting in a lusciously sweet wine,
which also helps to reduce the sulphur levels. The wine was aged in tanks to retain the
purity of fruit.