Simon Rouillard

I'm based in Anjou, in the Aubance region. After eight years of hands-on learning with several winemakers from quite different backgrounds (La Grange aux Belles, Domaine de la Tournelle, Philippe Bornard, Frederic Agneray, Nicolas Grosbois) and in various regions, I've returned to Anjou to settle down. I currently have 2 hectares of fairly old, even very old, vines (Chenin Blanc, Gamay, Grolleau, Cabernet Franc, and Cabernet Sauvignon).

In addition, I planted 40 ares of Grolleau and Chenin Blanc in the spring of 2021. It's not certified organic (AB) because I didn't see the point in justifying my working methods with a label (but I'm still considering it and plan to get certified soon). The soil is worked superficially with a tractor. Vine treatments include Bordeaux mixture and sulfur. Harvesting is done by hand, and yields are rather low due to the age of the vines. In the cellar, there are tanks, a few barrels, and vertical presses. No SO2 is used, nor is there any filtration, etc. As the establishment is gradual (and vineyards are becoming scarce), a small négociant business currently compensates for my lack of land. The grapes all come from certified organic growers. The wines from this négociant business are treated with the same passion as my own grapes. It's simply the transformation of one (or two!) grapes into wine.