Domaine de la Bergerie Anjou Blanc Sous La Tonnelle 2023

The Land

Sous La Tonnelle comes from organic vineyards in Anjou, specifically from parcels around Champ-sur-Layon and Rablay-sur-Layon in the central Loire Valley. The fruit is sourced from two sites—La Bergerie and La Girardière—planted to Chenin Blanc on soils of clay, schist, and gravel. These hillside vineyards sit within the broader Layon Valley, an area known for schist-driven soils that retain warmth while still providing drainage and structure to the vines. The mix of clay and fractured schist gives Chenin both texture and energy, while gravel layers contribute brightness and lift. The result is fruit that maintains Chenin’s hallmark acidity while expressing the subtle mineral character typical of Anjou.

The Wine

Sous La Tonnelle is intended as a fresh, early-drinking expression of Chenin Blanc. The grapes are slowly pressed before undergoing a gentle settling, then fermented with indigenous yeasts. Fermentation and aging take place in tank for roughly six months, preserving the vibrancy of the fruit rather than adding oak influence. Bottling occurs in the spring following harvest to capture the wine’s youthful character. In the glass, the wine shows bright notes of yellow orchard fruit with a clean, straightforward profile and lively acidity. The style is light and energetic and meant to be enjoyed young—equally suited as an aperitif or paired with dishes something rather rich.

The People

Domaine de la Bergerie is a long-standing family estate rooted in the Layon Valley of Anjou. The modern story begins in 1961 when Marie-Scolastique Bouhiron, already from a family of winegrowers, purchased the domaine and began building the foundations of the family vineyard. The estate was later expanded by her daughter Marie-Agnès and son-in-law Bernard Guégniard, and further developed by Yves Guégniard and his wife Marie-Annick, who added important terroirs including parcels in Savennières, Coteaux du Layon, and Quarts de Chaume. Today the eighth generation continues the work: sisters Anne and Marie Guégniard took over the estate together in 2018, bringing with them experience from hospitality, international travel, and winemaking training. Anne’s husband David runs the on-site restaurant, La Table de la Bergerie—awarded a Michelin star in 2017—while Marie’s husband Amaury joined the domaine in 2024 after working in Champagne. Together they continue the family’s focus on Chenin Blanc and the distinctive terroirs of Anjou. 

Food Pairing

Braised cabbage with shallots and Parmesan topped with apple chicken sausage.

The wine’s bright acidity cuts through the richness of the dish, while its yellow fruit notes echo the gentle sweetness that develops as the cabbage and shallots soften and caramelize. Chenin’s subtle mineral edge keeps the dish from feeling heavy and highlights the savory notes in the sausage. Comforting, insanely delicious, and balanced. Recipe on blog