Ogereau

### History Ogereau is based in Saint-Lambert-du-Lattay, one of the named communes within the Coteaux du Layon appellation in Anjou. The domaine has been in family hands for several generations, with Vincent Ogereau taking over winemaking responsibilities and establishing the estate's current reputation from the 1990s onward. Under his direction, the domaine shifted focus toward lower yields, more site-specific bottlings, and a clearer hierarchy across the range. The estate is now among the better-known names in the Loire for serious Chenin Blanc, both dry and sweet, without having sought the higher public profile of some Savennières neighbours. A second generation is involved in the work today, though the family has not made dramatic public announcements about succession or philosophy.

### Vineyards The domaine draws from holdings around Saint-Lambert-du-Lattay and the surrounding Anjou hills, with soils varying across the schist and spilite outcrops that define much of this part of the Maine-et-Loire. The Bonnes Blanches lieu-dit, which appears in both dry and sweet bottlings, sits on schist. The Vent de Spilite bottling signals its soil type in its name, spilite being a volcanic-origin rock that gives wines a distinct mineral edge. The domaine also holds a parcel in Savennières, the Clos le Grand Beaupréau, where the classic Savennières schist and south-facing exposure produce a different register of Chenin than the Layon-side sites. Cabernet Franc is grown for the Anjou rouge, and Pineau d'Aunis, a Loire grape that all but disappeared in the twentieth century, appears as a varietal bottling. Farming practices lean toward reasoned viticulture with attention to soil health; certified organic or biodynamic status is not prominently documented.

### Winemaking Ogereau vinifies Chenin Blanc with an emphasis on preserving site character rather than winemaker intervention. Fermentations are generally slow, consistent with Chenin's tendency toward late or difficult fermentation, and aging takes place in a mix of old oak and neutral vessels depending on the cuvée. The Bonnes Blanches dry white and the Coteaux du Layon Bonnes Blanches sweet wine share a site but diverge entirely in style; the sweet wine is harvested in tries successives when botrytis and concentration allow. The Savennières Clos le Grand Beaupréau receives treatment appropriate to that appellation's longer aging curve, with extended élevage before release. The Anjou Blanc en Chenin and the Ronceray La Martinière sit in the middle of the range, offering earlier-drinking Chenin without sacrificing structure. The Aunis is a light, peppery red made for early drinking. Across the range, sulfur use appears restrained and the wines are generally unfined or lightly filtered, though this is not formally documented for every cuvée.