This year, the Coteaux du Layon is drawn from Philippe Germain’s estate vineyards in the heart of the Layon Valley, at Rochefort-sur-Loire. Unusually for the Loire, the clay and schist rich soils here are cut into an amphitheatre of terraces. The grapes are harvested passerillé style (with little or no botrytis) and are naturally fermented and aged in neutral demi-muid (400L).
The fermentation was stopped leaving around 80g/L residual sugar—perfectly balanced by the wine’s perky acidity and dainty 11% alcohol. Compared to much of the appellation (and especially the wines of the Layon Crus of Bonnezeaux, Chaume and Quarts de Chaume) the Germain brothers’ wine showcases a delicate, Germanic-style of Layon.