Vincent and Catherine Ogereau are currently considered among the outstanding producers from the dynamic Anjou region of the Loire Valley. The 20 hectare estate has been in the family since 1890 and is situated on the banks of the Coteaux du Layon tributary of the River Loire, near the medieval city of Angers. Everything is organic at the farm and quality control is vigorous both in the field and cellar. This luscious and rich sweetie is made from 100% botrytised Chenin Blanc grapes and makes for a wonderful partner to any rich dessert or blue cheese.
A golden-straw yellow in colour. Scents of baked peach, orange and caramelised fruit. On the palate, full-bodied, floral and concentrated with rich honeyed flavours but with an underlying vibrant acidity. The finish is long and rich. Superb with seared foie gras with poached apples, pear and Roquefort tart or apricot soufflé with crème Anglaise.