Aromas of quince, yellow apple, lemon peel, chamomile, wet stone, and beeswax lead the nose. The palate is taut and layered, with firm acidity, gentle phenolic grip, and a long, saline mineral finish.

Château de Bonnezeaux sat dormant for three decades before Léa Meslet and Pierre Boisseaux revived the historic Anjou property in 2012. Working in the orbit of Mark Angeli and the Anjou Noir movement, the pair have refocused the estate on dry Chenin Blanc, farmed organically since 2014.

La Minée Haute comes from a parcel of mixed schist and gravel at the foot of a small, wild valley. The gobelet-trained vines yield around 30 hectoliters per hectare. Fermentation is spontaneous in tank over roughly three weeks with no sulfur added at harvest, followed by twelve months in barrels at least five years old, preserving clarity and site character.

Pairs well with roast chicken, grilled fish, pork loin, root vegetables, mushroom dishes, and aged goat cheese.

Serve chilled but not overly cold. Decant briefly for added expression. Drink now or cellar mid term.