Mai and Kenji live the life we, the wine lovers, only dream about. Kenji was born and raised in the outskirts of Vancouver and went on to study mechanical engineering at the University of British Columbia. During his university years, he found his calling when he discovered wine. His passion for wine deepened when he met his partner Mai. Together they travelled to Japan, where their wine consciousness was awaken through the profound natural wine scene there. The love for wine and for each other eventually took Mai and Kenji to the heart of Loire. They now live in the beautiful village of Rablay-sur-Layon, surrounded by historical vineyards, neighbouring vignerons, and hard work. Their wines are as inspiring as their story.
From their best parcels of Cabernet Franc, the grapes are harvested by hand and a portion is de-stemmed by hand. Whole cluster and de-stemmed fractions are fermented together in open top tanks with daily pigeage. Maceration lasts about three weeks, then the must is pressed to old barrels. The wine is aged for about ten months before bottling.
Chenin Blanc planted on shale soils is one of the hallmarks of Anjou. Harvest is by hand, of course, at full maturity yet avoiding botrytis. Whole clusters are pressed in a vertical basket press for a duration of 12 to 24 hours. The juice is transferred directly to barrel and a slow fermentation (about 6 to 8 months) follows. Fermentation, malolactic, and élevage on original lees. The wine is dry.