2023ThomasBatardiereAnjoul’EspritLibre,Loire,France

<p>Certified Biodynamic. 100% Chenin Blanc from three parcels around Rablay, with vines ranging from 15 to 90 years old. The soils here are classic Anjou — red sand and quartz gravel layered over schist — lending both texture and drive.</p><p>The juice is blended in tank before fermentation begins, then left to ferment naturally (both alcoholic and malolactic) without temperature control — the cellar sits cool and steady at 14°C. The wine rests undisturbed on its lees from press to summer, no sulfur added.</p><p>Raised mostly in steel, though Thomas also uses <em>L’Esprit Libre</em> to season new 500L tonneaux before they’re put to work on his <em>Clos de Cocus</em> cuvée. No sulfur added in the 2023 vintage.</p>