The Coteaux du Layon is drawn from Philippe Germain’s estate vineyards in the heart of the Layon Valley at Rochefort-sur-Loire. Unusually for the Loire, the clay- and schist-rich soils are cut into an amphitheatre of terraces. The grapes are harvested passerillés—shrivelled with little or no botrytis—and the juice ferments naturally before aging in neutral demi-muid. Fermentation is stopped with around 80g/L residual sugar, which is balanced by the wine’s perky acidity and moderate alcohol.
As usual, this offers incredible bang for your buck. It is made for the dining table and would work well with various foods, from soft cheese to fruit-based desserts. It’s scented with honey, cinnamon, ripe citrus and blossoms with a slight spicy/savoury twist lending complexity. The palate is gentle and silky, with a nice balance between weight and acid cut.