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Cep By Cep

Great Value Anjou from Château de la Roulerie

Our first shipment of Philippe Germain’s Cep by Cep wines dates to the 2014 vintage and the wines became an instant hit with our restaurant clients, which they remain to this day. Since then, the project has gone from strength to strength. With Phillipe Germain’s la Roulerie vineyards now contributing the lion’s share of the fruit, each vintage sees a further layer of quality added to wines that showcase the vibrant and racy Germain style. In the vineyards, Germain’s ethics and work are a chip off the old block and managed only according to organic principles, with hand-harvesting, minimal intervention, etc., being the norm.

For those new to this producer, the wines come from the Anjou-based, micro-négoce started by Philippe Germain with his brother, Thierry Germain (of Roches Neuves fame) acting as a consultant. Thierry is no longer involved with the project, though the wines have not missed a beat.

There are three wines in the range. The Chenin Blanc comes from 100% hand-harvested fruit which was organically grown in Rochefort-sur-Loire, just south of the river and opposite Savennières. Unlike the Germain vineyards in Saumur where limestone dominates, the vineyards of western Anjou are influenced by the schist-rich, volcanic soils of the Massif Armoricain. It’s this type of rock that imparts a pungent, stony bite to the dry Chenin of the area. The corresponding red is 100% Cabernet Franc, hand-harvested from vines rooted in gravelly, shale soils in western Anjou. The idea here is for a fun, lively, no-nonsense 'vin de soif', made to be enjoyed young while vibrant and fresh.

Finally, there is a wonderful ‘sticky’, a Coteaux du Layon cropped 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 here are cut into an amphitheatre of terraces. Compared to much of the appellation (and especially the wines of the Layon Crus of Bonnezeaux, Chaume and Quarts de Chaume) this wine showcases the more delicate, almost Germanic style of Layon.

Currently Available

Cep by Cep Anjou Rouge 2022

Cep by Cep Anjou Rouge 2022

This 100% Cabernet Franc is hand-harvested from organically tended vines grown on gravelly shale soils in western Anjou, just across the river from Savennières. The fruit is fully destemmed, wild fermented and raised in stainless steel for just six months. There was no sulphur added until bottling. The idea here is for a fun, lively, no-nonsense ‘vin de soif’, made to be enjoyed young while vibrant and fresh—something Germain delivers year in, year out. A delicious follow-up to the 2021, you can expect wild blue and red berry fruits, plenty of spice and some bunchy, savoury undertones. There’s a lovely core of fruit, complemented by vibrant acidity and balanced structure, all leading to a lasting finish with a savoury/iodine twist. It will shine even brighter at the table. A delicious follow-up to the 2021, you can expect wild blue and red berry fruits, plenty of spice and some bunchy, savoury undertones. There’s a lovely core of fruit, complemented by vibrant acidity and balanced structure, all leading to a lasting finish with a savoury/iodine twist. It will shine even brighter at the table.

A delicious follow-up to the 2021, you can expect wild blue and red berry fruits, plenty of spice and some bunchy, savoury undertones. There’s a lovely core of fruit, complemented by vibrant acidity and balanced structure, all leading to a lasting finish with a savoury/iodine twist. It will shine even brighter at the table.

Cep by Cep Anjou Rouge 2022
Cep by Cep Coteaux Du Layon 2022

Cep by Cep Coteaux Du Layon 2022

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 passerillé style (with little or no botrytis) and are naturally fermented and aged in neutral demi-muid. The fermentation was stopped, leaving around 80g/L residual sugar balanced by the wine’s perky acidity and moderate alcohol. Lovely, pure scents of orange blossom and citrus, honey and a touch of savoury salinity lead to a palate flush with sweet citrus, lime marmalade and buttered toast. Although plush and mouth-filling, everything is in its place, with cleansing acidity and a refreshing floral-inflected finish providing the balance. Made for the dining table, this would work well with a range of foods, from soft cheese to fruit-based desserts. Lovely, pure scents of orange blossom and citrus, honey and a touch of savoury salinity lead to a palate flush with sweet citrus, lime marmalade and buttered toast. Although plush and mouth-filling, everything is in its place, with cleansing acidity and a refreshing floral-inflected finish providing the balance. Made for the dining table, this would work well with a range of foods, from soft cheese to fruit-based desserts.

Lovely, pure scents of orange blossom and citrus, honey and a touch of savoury salinity lead to a palate flush with sweet citrus, lime marmalade and buttered toast. Although plush and mouth-filling, everything is in its place, with cleansing acidity and a refreshing floral-inflected finish providing the balance. Made for the dining table, this would work well with a range of foods, from soft cheese to fruit-based desserts.

Cep by Cep Coteaux Du Layon 2022

Country

France

Primary Region

Anjou-Saumur

People

Winemaker: Philippe Germain

Availability

National

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