Guyonne Saclier de la Bâtie worked with the legendary Mark Angeli at Ferme de Sansonnière before taking the reins at Château de Bonnezeaux in Anjou in 2012. The 70 year old Chenin Blanc vines had lay abandoned for over 30 years before Guyonne undertook the painstaking process of nursing them back to health, employing the biodynamic methods he had learned from Mark Angeli. In a short time this has become one of the most exciting producers not just in the Loire but all of France, creating wines of immense energy, drive and down right deliciousness.

From the famed Les Coqueries vineyard from which Stephane Bernaudeau also makes one of his top cuvées, this is electric, rich and tremendously complex with waves of ripe apples and pears, honey, nougat, baking spices and much more. Chenin at its best.