Julie and Toby have been based in Anjou now for nearly two decades after making the move from Julie’s home town in the USA, Oklahoma, where the pair first met. With their own cellar now in Chavagnes-les-Eaux they have amassed just over 8 hectares of land, with about 6.5ha currently under vine. They predominantly focus on Grolleau grown on calcium-rich, drought resistant soils but also have small plots of Chenin Blanc and Cabernet Franc. Their aim is to make light and straightforward wines which offer pleasure and refreshment in their simplicity. These are not wines to be aged or contemplated profoundly but enjoyed for what they are, hence the recycled champagne bottles and crown caps.

Rouge aux Levres is Grolleau picked from two parcels just around the corner from Julie & Toby’s cellar in Terranjou. One parcel has younger vines on iron-rich clay soil while the other is mostly limestone soils with much older vines. The grapes were left in whole-clusters for a two-week maceration. Darker, crunchy red fruits with a plush body and a lightly structured finish.